Chicken cordon bleu

7 chicken breasts - trim the fat & tendons and beat down to about 1/4" thick with a meat tenderizer

Seasoning rub
1 bulb garlic
a handful of fresh herbs - I used some rosemary, sage, chives, thyme, and parsley
Chop finely in a small food processor
Mix with 1/3 c butter.  Rub evenly on the chicken breasts.

1/2 lb cheese - something that melts easily.  I used smoked Gruyere.  I recommend shredding it so it spreads easily and melts easily.

To fill:
Lay the chicken breast flat.  Lay one slice ham on the chicken.  Cover with cheese.  Roll up and close with toothpicks.  Coat in breadcrumbs.