Chicken Pseudo-bleu

Directions

1. 1
   Trim your chicken breasts of any pesky clingy skin or gristle.
2. 2
   Butterfly each breast.
3. 3
   (Lay each breast flat on a cutting board.
4. 4
   Using a good, sharp knife, slice into the curved outer edge of the breast towards the flat side.
5. 5
   Do not slice all the way through.
6. 6
   This will give you two equal-thickness wings (hence, butterfly).
7. 7
   Check out the related blog post for pictures of this process.
8. 8
   Lay each butterflied breast open.
9. 9
   Smear the surface with one tablespoon of dijon mustard.
10. 10
    On one half of the chicken, place a slice of cheese, then two slices of ham, then another slice of cheese.
11. 11
    Carefully fold the other half of the chicken over the ham and cheese.
12. 12
    Ta-da!
13. 13
    Stuffed chicken breasts!
14. 14
    Beat the egg in a shallow dish.
15. 15
    Pour the panko bread crumbs into a shallow dish, as well.
16. 16
    Add salt and pepper to both the egg and the panko, as much as you like.
17. 17
    Carefully dredge each stuffed breast in the egg, and then in the panko.
18. 18
    Be sure to coat thoroughly in each.
19. 19
    In a skillet, heat a thin layer of oil over medium-high heat.
20. 20
    Place each panko-crusted chicken breast in the heated oil to cook.
21. 21
    Let it sit and do not touch until the chicken starts to turn white around the edges, and you can see the panko on the bottom has turned golden brown.
22. 22
    Then flip!
23. 23
    Keep cooking until the chicken is firm and bounces back to the touch, and the panko crust is a lovely golden brown.
24. 24
    Cheese will melt out of the chicken a bit and sizzle in the pan, but dont worry thats tasty, too.
25. 25
    Enjoy!