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Ingredients

Serves 4

• 4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 6 ounces sliced Swiss cheese (4 to 6 slices)
• 4 ounces thinly sliced prosciutto or Black Forest ham
• 1 cup all-purpose flour
• 1 tablespoon plus 2 teaspoons Emeril's Original Essence or Creole Seasoning
• 2 large eggs
• 2 tablespoons milk
• 1 cup fine unseasoned dried bread crumbs
• 3 tablespoons olive oil

Description

Emeril Prepared This Chicken Cordon Bleu Recipe From His New Book, 'Emeril 20-40-60,' As Part Of A Live Cooking Challenge On 'The Martha Stewart Show.' He Also Made Simple Turkey Meatloaf And Southern-Style Pan-Fried Catfish.

Martha Stewart