Herb and Cheddar Cordon Bleu Recipe

Roll each chicken breast as tightly as you can. If they don't hold their shape, secure them with a few toothpicks or small skewers.

Set up your breading station: beat the 1 egg in a shallow dish, and in two separate dishes, have the 1/2 cup flour and the mixture of 1/2 cup breadcrumbs, 2 tablespoons marjoram, 2 tablespoons parsley, and 1 tablespoon rosemary. Dredge each rolled chicken breast in the flour, shaking off any excess, then dip it into the beaten egg, letting any extra drip off. Finally, press the chicken into the herb-breadcrumb mixture, making sure it's coated well on all sides.