This isn’t the authentic chicken cordon bleu of French fame, but it’s fairly easy and very satisfying. Joe’s recipe:
Bastardized Chicken Cordon Bleu
Two whole breasts or six cutlets
Bacon or other cured meat (pancetta would be excellent)
Cheese (Gruyere if you have it- we used Idiazabal)
Egg wash and flour (gluten free flour would work)
Pound out the chicken pretty flat. If you are using the cutlets lay three side by side, overlapping a bit. I partially cooked the bacon, cut it, and laid it across the chicken. Grate or put a sliced strip of cheese on the bacon. I didn’t have anything else but you can put fresh spinach, herbs, spices or whatever you think goes well. Be creative. Roll the chicken up. Keep together with toothpicks or cooking twine. Dip in egg wash and flour. Saute on all sides until brown. Put in an oven safe dish or pan. Grate or slice a strip of cheese on top of each roll. Cook at 375 for about 15-20 minutes. Remove and serve. We had them with potato pancakes and white wine.