Chicken Cordon Bleu

Pre-heat oven to 400°.

Place the chicken breasts into a large Ziploc and pound them as flat as you can without splitting the meat.

Pour the all-purpose flour in the Ziploc with the chicken and shake to coat the chicken thoroughly.

Mix the panko breadcrumbs with the Montreal Steak Seasoning in a bowl large enough the fit a single flattened breast.

Beat the egg and the milk into a separate bowl that will fit a single flattened breast.

Remove a breast from the flour bag and dip it in the egg wash (mixed egg and milk) until both sides are coated.

Drop the breast into the panko/Montreal Steak Seasoning bowl and press down to coat.

Flip the breast over and press down to coat the second side.

Continue to do so until both sides of the breast are coated thoroughly.

Place the coated breast onto a cutting board and lay 3 slices of Swiss and 3 slices of provolone on the chicken covering it as much as possible on one side.

Place 3 pieces of pancetta onto the breast over the cheese.

Roll the chicken breast into a roll and secure with 3 skewers.

Perform steps 6-12 for the second breast.

Place onto a screened cookie sheet. If you do not use a screen the bottom of the chicken will not cook properly and will be mushy on the bottom.

Bake at 400° for 35 minutes.

While the chicken is baking combine the sour cream, cream of chicken soup and lemon juice into a saucepan and simmer until the chicken is done. This is the Cordon Bleu sauce.

Remove the chicken from the oven and cut into small circles.

Place on serving plate and drizzle with Cordon Bleu sauce.

Serve over rice or with whatever side you prefer.