Chicken Cordon Bleu is a delicious French classic, chicken stuffed with ham and Swiss cheese, breaded and fried or baked, usually served with a creamy white wine sauce. This is a new and tasty version that has lemon thyme sauce. (makes two servings)

2 boneless, skin on, chicken breasts with skin from thigh still attached (this is very important.)
2 slices of 1/8 in. prosciutto
2 half moons of 1/3 in. smoked provolone
4 sprigs of thyme
2 tbsp. extra virgin olive oil
2 tbsp. pesto(recipe follows)
½ cups white wine
½ cups chicken stock
1 lemon
1 tbsp. butter
12 asparagus spears
Salt and pepper to taste

Pesto
2 cloves of fresh garlic
5 large leaves of fresh basil
1 tbsp. toasted pine nuts
2 tbsp. olive oil
1/8 tsp. salt

Butterfly 1 chicken breast and spread pesto inside.
Wrap 1 provolone with 1 prosciutto and place in the middle of the chicken.
Wrap the thigh skin around the chicken, use a toothpick to hold the skin and chicken closed while cooking.
Repeat with other chicken breast.
Mix 1 tbsp. olive oil, juice of half of a lemon, salt, pepper, 2 sprigs of picked thyme. Marinade the chicken for 15-20 min.
Pre-heat nonstick pan with 1 tbsp. olive oil.
Place chicken, presentation side down, in hot oil and place a weight (like a clean brick wrapped in aluminum foil) on top
When the chicken is golden brown, flip and replace the weight, turn down the heat and cook thoroughly.
Remove the chicken turn the heat to high, deglaze with white wine and stock.
Add 2 sprigs of unpicked thyme and simmer until the leaves fall off, remove stems.
Mount with butter and juice of half lemon, remove from heat.
Salt and pepper to taste.
Cut the asparagus in half and blanch.
After the sauce is removed from pan, add blanched asparagus and sauté.
Plate and enjoy

Pesto
Chop garlic, basil, and nuts, add to a mortar and pestle
Mix until a past, add salt and olive oil and combine.

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