J-cat is definitely showing a tendency towards cooking those old-school classic dishes with questionable heritage(Beef Wellington, Chicken Francese, etc.). This time it was Chicken Cordon Bleu, which I must admit I had never eaten before. I probably never ate it because the only places I ever saw it on the menu were diners, where it is not exactly wise to veer from the burger or breakfast realm. But if you think about it, there's no way it could be bad - chicken, prosciutto or ham, gruyere, bread crumbs. I always imagined it would just be layered but J-Cat got all fancy and made it roulade style. I did my best at slicing it to show off the fanciness.
J-Cat does not use single recipes, and he almost immediately forgets what he did, so it's pretty tough for me to post a recipe. But it was pretty straight forward - pound out chicken breast, layer prosciutto slice, layer gruyere slice, roll it up, do the flour, egg, panko bread crumb breading process, bake, yum.