Fried Chicken Cordon Bleu

Traditionally chicken cordon bleu is served wrapped in fillo but like to ad a little southern to it by frying it!

4-6 thin cut boneless chicken breasts
Shredded Havarti Cheese or Gruyere
Shredded Ham
Italian Bread Crumbs
one egg per chicken- mix with milk to make an egg wash
Cajun Seasoning
cooking oil

1-Pound the breasts as flat as possible without putting holes in them
2-Put shredded ham and cheese in the middle of the breast
3-"seal" the breasts together as much as possible using toothpicks or cooking string
4-Season with cajun seasoning
5-Dip breast in egg, coat with breadcrumbs (I use a gallon size ziplock) then dip again in egg and coat a second time
6- Once chickens are all double breaded fry in cooking oil. Flip when bottom looks brown. Cook on other side until the whole thing is evenly brown.
7-Place on paper towels to drain b4 serving

We served it with pasta and a salad- BIG HIT!

Also try stuffing with spinach & provelone for a veggie option