Great Fall/Winter dish... Yummm...
The proscuttio & maple syrup blend makes this really good... salty & sweet & smoky...
Greyure cheese makes it really special...

[color:"blue"]Chicken Cordon Bleu[/color]

[color:"blue"]INGREDIENTS[/color]
4 boneless/skinless chicken breasts
8 slices swiss cheese (or gouda or greyure cheese)
8 slices Proscuitto
1/4 cup maple syrup
a few drops Wrights Liquid Smoke
Itallian Bread crumbs

[color:"blue"]DIRECTIONS[/color]
Pre-heat oven to 350F
1) pound out chicken breasts to 1/4" thickness with a meat hammer
2) combine the 1/4 cup maple syrup with a few drops of the liquid smoke and brush each breast with a light covering (for the inside side of each breast)
3) place 2 slices proscuitto on each breast over the maple syrup blend
4) place two slices of swiss cheese on each breat over the proscuttio
5) roll each one up and secure with toothpicks, making sure to tuck ends in to seal the package
6) roll each in the breadcrumbs
7) bake in a shallow oven pan (or a loaf pan, which I prefer) for about 1 hour (use a thermometer, internal temp = 165F)
8) let rest for about 20 minutes before serving to let the juices & cheese set a bit