Tyler shares his foolproof recipe for chicken stuffed with prosciutto and delicious gruyere.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3etnUjlFried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Chicken Cordon BleuRecipe courtesy of Tyler FlorenceTotal: 45 minPrep: 20 minCook: 25 minYield: 4 servingsLevel: IntermediateIngredients4 chicken breasts skinless and boneless4 thin slices prosciutto di Parma1/2 pound Gruyere, grated1/4 cup all-purpose flourKosher salt and freshly ground black pepper1 cup panko bread crumbs4 sprigs fresh thyme, leaves only1 clove garlic, peeled and finely minced2 tablespoons unsalted butter, melted2 eggsExtra-virgin olive oilDirectionsPreheat oven to 350 degrees F.Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TylersUltimate #TylerFlorence #FoodNetwork #ChickenCordonBleuRecipe of the Day: Tyler's Foolproof Chicken Cordon Bleu | Tyler's Ultimate | Food Networkhttps://youtu.be/nC4Ea5vIHt8