Chicken Cordon Bleu and Italian Hash

Ingredients: 

• 4-5 halved chicken breasts, pounded as thin as possible
• 3 cups bread crumbs
• 8 sprigs fresh thyme
• 3 cloves garlic, minced
• 2 tbsp butter
• 5 slices Prochutta Ham, or ham of choice
• 1-2 cups grated Gruyere Cheese
• 2 eggs
• 1/4 cup milk
• 2 cups flour
• Olive Oil
• Kosher Salt and Pepper

1. Take a sheet of plastic wrap and loosely wrap chicken breast. Pound out chicken breasts until thin (approximately twice the original size. Keep wrapped in plastic wrap.)
2. Mix flour, pinch of salt and pepper in bowl.
3. Mix together in a seperate bowl, bread crumbs, three sprigs of thyme (pull leaves off sprigs) minced garlic, and butter. Add a pinch of salt and pepper to mixture.
4. In another bowl mix eggs and milk. Add a pinch of salt and pepper to mixture.
5. Take chicken out of plastic wrap and place one piece of thinly sliced prosciutto ham and sprinkle about 2 tbsp worth of gruyere cheese. Take the edge of the plastic wrap and begin to pull back to roll chicken, twist the sides of the plastic wrap until chicken is rolled tightly into a cylinder. Repeat for all pieces of chicken.
6. Place chicken cylinders on a plate and let sit in the fridge for about 20 minutes.
7. Take chicken out of the fridge and unroll cylinders (it should hold its shape nicely) Coat chicken in flour, roll in egg mixture (make sure all the flour is covered). Next coat chicken in bread mixture evenly. Repeat all steps until all of the chicken is done. Place chicken in a oven safe pan, sprinkle olive oil over the top of the chicken to help brown and place in the oven for 25 minutes at 350 degrees.
8. Optional: Serve with Cranberry Chutney (3 cups cranberries, 1/2 cup water, 1/2 cup sugar) Cook down in sauce pan.