Chicken Pseudo-bleu - chicken breasts

Method

• Trim your chicken breasts of any pesky clingy skin or gristle.
• Butterfly each breast.
• (Lay each breast flat on a cutting board.
• Using a good, sharp knife, slice into the curved outer edge of the breast towards the flat side.
• Do not slice all the way through.
• This will give you two equal-thickness wings (hence, butterfly).
• Check out the related blog post for pictures of this process.
• Lay each butterflied breast open.
• Smear the surface with one tablespoon of dijon mustard.
• On one half of the chicken, place a slice of cheese, then two slices of ham, then another slice of cheese.
• Carefully fold the other half of the chicken over the ham and cheese.
• Ta-da!
• Stuffed chicken breasts!
• Beat the egg in a shallow dish.
• Pour the panko bread crumbs into a shallow dish, as well.
• Add salt and pepper to both the egg and the panko, as much as you like.
• Carefully dredge each stuffed breast in the egg, and then in the panko.
• Be sure to coat thoroughly in each.
• In a skillet, heat a thin layer of oil over medium-high heat.
• Place each panko-crusted chicken breast in the heated oil to cook.
• Let it sit and do not touch until the chicken starts to turn white around the edges, and you can see the panko on the bottom has turned golden brown.
• Then flip!
• Keep cooking until the chicken is firm and bounces back to the touch, and the panko crust is a lovely golden brown.
• Cheese will melt out of the chicken a bit and sizzle in the pan, but dont worry thats tasty, too.
• Enjoy!