Schweizer Cordon Bleu — Ham & Gruyère Stuffed Chicken Breasts with Green Beans

Ingredients

• 2 large Chicken Breasts
• 4 thin slices cooked ham
• 4 oz Gruyère, sliced
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1½ cups dry breadcrumbs
• 12 oz Green Beans, trimmed
• 5 tbsp butter
• 1 lemon, in wedges
• Salt and black pepper

Method

1. Butterfly each Chicken Breasts and open it like a book, then pound between plastic to an even ¼ inch. Season both sides.
2. Lay ham and Gruyère on one half, leaving a clean ½-inch border all the way around, and fold the other half over. Press the edges together firmly — that border is the whole trick.
3. Set up flour, egg, and breadcrumbs. Coat each parcel in flour, then egg, then crumbs, then egg and crumbs again on the sealed edge for insurance. Chill 15 minutes.
4. Fry in 4 tbsp butter over medium heat, 5–6 minutes per side, spooning foaming butter over the top. The crust should be even gold and the center 165°F (74°C).
5. Blanch the Green Beans 4 minutes, drain, and toss with the last butter and salt.
6. Rest the cordon bleu 3 minutes so the cheese stops being lava, then cut and serve with lemon.