Well, here is another post where our camera was dying it's very slow death!  Not too many more, I promise.
I may have mentioned previously that Chicken Cordon Bleu, for me is just boring.  Plain and boring.  Years ago, it was a big hit, everyone was raving about it.  Then when I tried it I thought, okay, chicken, ham cheese? For me it was not really anything to rave about.
I am not exactly sure what it is, but 95% of the time when I see a recipe, I have to change it. Is it the rebel in me? Probably.  Glad it is there, because honestly, we always end up happier because of it.  At least on a culinary level.  Here is my recipe for Chicken Cordon Blue...Kicked up a notch or maybe two.  You can't go wrong with a marinade, seasoned bread crumbs,and Pesto, what is not to love?
2 large free range Chicken breasts pounded thin
Marinade:
4 roughly chopped garlic cloves
juice of one large lemon
5  Tblsp. Olive Oil
Salt and pepper
Seasoned Bread Crumbs:
2/3 cup gluten free bread crumbs
1/2 cup of Parmesan cheese
Salt and Fresh Cracked Pepper
Filling:
6 Tblsp. homemade or store bought Pesto
1 cup of grated Swiss Gruyere Cheese
2 thinly sliced pieces of smoked ham or Prosciutto
Make up the marinade of garlic, lemon juice, olive oil, salt and pepper and pour into a freezer bag.  Meanwhile pound out the chicken breast to about 1/4 of an inch, placing into the marinade, seal and refrigerate about 1 to 1 1/2 hours, turning occasionally.
Pour the breadcrumbs onto a plate and add the Parmesan Cheese, salt and pepper, stirring with a fork to combine. Here are some of the main ingredients:

Remove the chicken breasts from the marinade, laying down in the plate of bread crumbs and Parmesan Cheese.
Lay down one slice of ham, about 3 tblsp. of Pesto, and a good sprinkling of Swiss Gruyere Cheese.  Roll up securing with wooden toothpicks (I used a lot of toothpicks).

Press the rolled up chicken breasts into the bread crumb mixture to thoroughly coat.  Place into a baking pan and bake in a preheated oven at 350 degrees for one hour, or until an internal temperature of 165-175 degrees.
Then they look like this:
Ohhh, soooo, yummmm, despite this oh so bad picture!