"What do you want for dinner tomorrow night, Brent?

"Chicken Cordon Bleu"
"HAHAHAHA!"
"I'm serious...make it."
"okay"
So I am. My original idea was to find really thick chicken breasts and half-butterfly them (or really just make a little chicken pita pocket!!!) so that i could stuff them with chopped up ham and swiss cheese. Well...Food Network won me over with their much more gourmet (and actually much simpler) plans.
Take a boneless, skinless chicken breast and...POUND THAT SKANKY TIT! between two sheets of plastic wrap until it's pretty thin (1/4 to 1/2 and inch). lay a slice of prosciutto (or any thinly sliced ham if you're a cheapskate) and sprinkle about two or three table spoons of grated gruyere cheese (again, if you're a cheapskate: Swiss). Using one piece of the plastic wrap, roll the piece of chicken tightly so that all the filling is politely contained. Once that's done, place the roulades (chicken logs) in the fridge to set...sort of. Next, take out three separate shallow containers. In the first, combine some flour, salt and pepper. In the second, scramble an egg. In the third, combine about a cup of course, dry bread crumbs, 1 clove of garlic finely minced, thyme (dry or fresh) salt, pepper and a little melted butter for browning purposes. Take your meat log and dredge it carefully in the flour. Transfer it to the egg for a light romp and then finally carefully coat it in the breadcrumb mixture. Once it's coated place it on a greased baking pan and bake in the oven at 350 degrees for 20-25 minutes. Oops! the dinger just went off!