Epic Chicken Cordon Bleu

• Preheat the oven to 350° F. Line a baking sheet with parchment or a silicone mat and lightly grease it with nonstick spray; set aside.

For Roulade

• Trim the fat from the chicken breasts and butterfly them lengthwise. Place each chicken breast between two sheets of plastic wrap on a large cutting board.
• Using a meat tenderizer mallet, beat the chicken breast until about ¼ inch thick. Repeat with remaining chicken breasts.
• Brush or spread a thin layer of dijon mustard over each flattened chicken breast.
• Sprinkle the salt and pepper over each of the chicken breasts.
• Place a single thin layer of ham then a layer of prosiutto followed by a layer of swiss cheese and a final layer of gruyere (you may not need to use all of the hams or cheeses).
• Roll up each of the chicken breasts like a burrito. To do this, first fold in the short ends slightly then roll up from one long edge to the other. Secure with toothpicks if necessary. You now have a roulade.

For Crust

• In a shallow dish, whisk together the egg and hot sauce.
• In a second shallow dish, mix together the remaining crust ingredients.
• Roll each roulade in the egg mixture then in the crust mixture. Place on the prepared sheet pan.
• Bake for 30 to 45 minutes or until the internal temperature reads 165° F.
• Remove from the oven and allow to rest at room temperature for about 10 minutes.

For Sauce

• Meanwhile, mix together all of the sauce ingredients except the gluccie in a medium saucepan over medium-high heat until butter and cheese have melted. Remove from the heat.
• If you would like the sauce to be thicker, sprinkle then whisk in the gluccie.

To Serve

• Once the chicken has rested for 10 minutes, use a sharp knife to slice it into 1 inch thick slices.
• Pour the sauce over top and serve.