I Got the Chicken Cordon Bleu(s)

1. Preheat oven to 350ºF. Brush a rimmed baking pan with a light coating of olive oil.

2. Prepare a breading assembly line by putting ¼ cup of flour in the first of 3 wide, shallow bowls. Put the beaten eggs in the second. Melt 2 tablespoons of unsalted butter in the third bowl (heat it in the microwave for 30 seconds or until melted) and mix in 3 cloves of roasted garlic, the herbs de Provence, 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper to form a loose paste. Add the panko breadcrumbs and stir to combine and there are no lumps in the fluffy breadcrumbs. Set aside.

3. Slip two chicken breasts, side by side, into a gallon size zipper storage bag and pound them to about ¼” thickness. Remove them from the bag and set aside on a plate. Repeat with remaining two breasts.

4. Stretch a sheet of plastic wrap on the work surface and place a single, flattened, chicken breast on top. Center a slice of prosciutto on the chicken and spread ¼ of the shredded smoked Gruyere over the slice of ham.

5. Starting at the longest end, roll the chicken breast up like a jelly roll and roll the plastic wrap tightly around the chicken. Repeat with the remaining 3 chicken breasts.

6. Remove the chicken roulades from the plastic wrap and dredge in the flour, brushing off the excess. Then dip the flour dredged chicken into the beaten eggs to cover completely and then roll them gently in the panko mixture. Place the roulades, seam side down, in the prepared baking pan and bake for 45 minutes.

7. During the last 15 minutes of baking time, prepare the white sauce by melting 2 tablespoons of unsalted butter in a sauté pan over medium heat. When the butter is bubbling add 1½ tablespoons flour and stir to combine. Cook the butter and flour for 4 minutes then mash in the remaining roasted garlic and the white pepper and cook, stirring for 1 minute. Remove from heat and slowly whisk in the milk until completely incorporated. Return the pan to the heat and bring to simmer stirring occasionally until thickened. Remove from heat, stir in the remaining 2 tablespoons of butter until thoroughly blended and cover until ready to serve.

Remove the roulades from the oven and let them rest for 5 minutes. Slice each into ½” to ¾” thick slices and serve placed in a pool of the roasted garlic white sauce.