Chicken cordon bleu

Remove the chicken skin and save it for crispy chicken skin chips.

Flip each breast and remove the tender; keep the tenders to seal the stuffed breast.

Butterfly: lay the breast flat on the board and make short smooth strokes down the middle with a chef knife without piercing through.

Pound the chicken and the tenders with a meat mallet (or a rolling pin or saucepan) to a quarter inch, about six millimeters.

Cut the ham in half. Lay the flattened breasts and tenders on the board and season generously with salt and pepper.

Add the cheese, top with ham and fold the breast like an envelope; seal the open side with a tender so the melting cheese does not ooze out.

Bread: dredge in flour, moisten in egg wash, then coat in breadcrumbs such as panko.

Heat a frying pan, not too hot, with about a tablespoon of oil and some butter; cook slowly 6 to 7 minutes per side depending on thickness.

variation: cook 3 minutes per side and finish in the oven.