2 Boneless chicken breasts, sliced vertically and pounded thin
4 Slices black forest ham
1 Cup shredded gruyere
2 Tbsp olive oil
2 Tbsp honey
1 Tbsp dijon
1 Tbsp cider vinegar
Instructions
Heat oven to 350.
In a food processor, add the pistachios. Process as a rough chop, then add the panko and process again. Season with salt and pepper. Pour pistachio mixture onto a plate.
Lay out the chicken and place a slice of ham on each.
Sprinkle ¼ cup of the cheese on top of the ham.
Fold the chicken over like a book and secure with toothpicks.
Mix the oil, honey, dijon and vinegar in a small bowl until combined. Season with salt and pepper.
Season chicken with salt and pepper and then brush chicken all over with the honey dijon mixture (one at a time). When chicken has been coated with the honey mixture, put the chicken in the pistachio mixture and coat all sides of chicken.
Put chicken on a wire rack on top of a cookie sheet. Repeat with the rest of the chicken.
Cook chicken in the oven for 30-40 minutes until cooked thru. Check the chicken at 30 minutes and put foil on top if it is getting too brown.
Recipe by Cook Eat Run at https://cookeatrun.com/2015/04/07/pistachio-crusted-chicken-cordon-bleu/