Chicken Vaquinha Cordon Bleu
- 4 large skinless chicken breast halves
- 4 slices ham
- 4 slices Vaquinha Cheese
- 1 ½ cups all purpose flour
- 2 eggs, beaten
- 1 cup bread crumbs
- 1 teaspoon thyme
- vegetable oil, for frying
Use a knife to butterfly each chicken breast. Pound each breast well so that they are all of equal thickness. With the chicken open, place one slice of black forest ham and one slice of Vaquinha Cheese over each chicken breast. Sprinkle with thyme. Fold the chicken making sure that no cheese or ham is showing. Use toothpicks to bind the edges together.
Press each stuffed breast, one at a time, into the flour, coating well. Then transfer to the egg mixture and coat with the egg. Finally transfer to the bread crumbs and press the crumbs onto the chicken. Place the four stuffed breasts onto a plate, cover with wrap and place in the refrigerator for one hour.
Remove chicken from refrigerator. Preheat oven to 300°F.
Pour the oil into a frying pan and heat to medium-high. When the oil is hot, place each chicken breast into the oil and fry for approximately 5 minutes, until golden brown. Turn the heat to medium. Turn the chicken over and cook the other side for at least five minutes. Place the chicken in a pan in the oven and cook for another 10 minutes, or until chicken is cooked thoroughly. Serve.