Chicken cordon bleu

Trim excess fat, skin or connective tissue from the chicken breast, keeping the skin on if preferred, and cut a cavity in the thickest part.

Stuff the cavity as tightly as possible with smoked ham and Swiss cheese.

Season the outside lightly with salt and fresh cracked black pepper.

Whisk one egg in a small bowl without diluting it.

Dredge the breast lightly in flour, dip in the beaten egg, then coat completely in breadcrumbs.

Heat a saute pan with a good amount of canola oil over medium-high heat and pan fry the breast 3 to 4 minutes per side until golden brown.

Transfer to a 275 degree oven for about 25 minutes (pulled at about 20 minutes).

Check with a thermometer; it should read about 165 to 170.

Rest on a dry paper towel to remove excess oil, then slice and serve with vegetables, potato gratin or a salad.