Chicken Rollups - Cordon Bleu
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Topping:
- 1/3 cup panko bread crumbs
- 1/4 tsp dried thyme leaves
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 2 tsp veg oil

Chicken Rolls:
- 2 large chicken breasts (8oz each)
- 1/4 tsp salt
- 1/2 cup baby spinach (or arugula)
- 4 slices swiss cheese
- 4 sliced deli ham
- 1 egg white beaten with 1 tbsp water

Instructions:
1) Preheat oven to 375 and spray rimmed baking pan with cooking spray
2) In 8 inch skillet, cook topping ingredients 6-8 min over medium heat, stiring frequently, until crumbs are deeply browned. Reserve.
3) Cut each chicken breast in half (4 oz piece). Pound to flatten to 1/4 inch
4) Season chx with sale, layer on spinach, cheese and ham. 
5) Start with narrow end, roll breast and seal each end with a toothpick, place in pan
6) Brush each chicken with egg white mixture. Spoon bread crumbs on each roll, press gently so crumbs adhere.
7) Roast 25-30 min or until cooked
8) Remove toothpicks + serve

NOTE: THese came out semi-dry on longer end of cook time. Maybe experiment with covering to cook

Variation: Replace Topping with 1 large lemon juice/zest + 1bsp worcestershire sauce + 1 tbsp butter