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Chicken Breasts Stuffed with Prosciutto and Gruyre Cheese (Chicken Cordon Bleu) Recipe
- 1 cup panko
- 2 tablespoons plus 1 teaspoon olive oil
- Kosher salt
- Freshly ground black pepper
- 1/4 cup Dijon mustard
- 2 (10-ounce) boneless, skinless chicken breasts
- 8 thin slices prosciutto (about 3 ounces)
- 4 ounces Gruyre cheese , thinly sliced into 3-by-1-inch planks
- 8 toothpicks
Directions:View on Chow
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