For cordon blue chicken, Lay chicken breast up, slice across breastbone with small knife, loosen breast meat from back bone and ribs, remove skin and wings. With mallet, pound breasts till 1/2” thick.

Make two thin slices from cooked or cured ham, and four thin slices of aged cheddar cheese. Layer cheddar cheese, tbs blue cheese crumble, ham, another tbs blue cheese crumble, cheddar cheese on top of chicken breast, roll tight and secure with tooth pick.

Roll through flour, then through beaten egg, then breadcrumbs. Fry in 325F degree grapeseed oil, five minutes each side, drain on paper towel in 325F degree oven.

Make the dijon sauce: in cast iron saucepan, melt 3 tbs ghee, glaze 2 minced garlic cloves, brown 3 Tbs flour, stir tsp mustard in, dissolve 1/2 tsp cornstarch in cup of cold milk, add and boil till thickened.

Slice chicken cordon blue roll in four pieces, remove toothpicks, lay on warmed plate, surround with dijon mustard sauce, serve. Enjoy.