Chicken Cordon Bleu

Chicken Cordon Bleu may be French, but that doesn’t mean I can’t put my own Italian spin on it. Instead of the traditional ham and Swiss cheese, I stuffed mine with prosciutto cotto and creamy fontina. This is an easy but impressive preparation that is elegant enough to serve at a dinner party, or an average weeknight. I used a mix of olive oil and butter to fry the chicken. The butter adds amazing flavor, and the addition of olive oil raises the smoke point of the butter which prevents it from burning.