Phil Anderson: Hi! I am Chef Phil, Harris Teeter's Executive Chef. We are going to make Cordon Bleu today. I am so excited, it's been such a long time. Okay, so the ingredients are four boneless skinless chicken breasts, four slices of Swiss cheese, four this slices of smoked ham from the Deli, a quarter cup of all purpose flour, one egg beaten, and one cup of Italian seasoned bread crumbs, I also use pan spray. Okay, the first we are going to do, is we are going to take our chicken breast and we are going to pound them, we will want them to be even. We want them pretty thin. Okay, now, I am going to move everything back in because we need to go from chicken into flour, into eggs, and then into our bread crumbs. Okay. So a little flour, this is to hold on to the egg. Now the recipe calls for four obviously, I am only doing two. I am just using half of that recipe to show you how. Process is the process, okay just like that, a piece of Swiss cheese and the ham, smoked ham. This is the typical Cordon Bleu.

Now I have got my oven preheating at 350 degrees. It's important to have your oven preheated. It's a messy process but it will get cleaned up. Now when we roll these, you could use a toothpick if you wanted to, tear them together. But well, I am going to put the seam side down and that will hold them together pretty well. Okay, we are going to spray this, spray this down with pan spray, we are going to roll this up. Now remember, I said if you go seam side down they will stay together, and I don't want them touching. Okay, now we are going to go the oven, 350 degrees for about 20-25 minutes. Not all ovens are the same, so you are going to have to check it. Poultry needs to come to an internal temperature of 165 degrees. So we will see each other in about 20 minutes. We are going to pull this out, I can tell that its done. The cheese is oozing from the inside. There it is, beautiful Chicken Cordon Bleu. Enjoy!