• 4 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Roasted Hatch Green Chile
• 16 slices swiss cheese
• ½ lb ham, thinly sliced
• peanut oil, or vegetable oil, for frying
• 1 cup all-purpose flour
• 4 eggs, beaten
• 2 cups panko bread crumbs

Sauce

• Green Chile Powder,to taste
• 1/2 teaspoon basil
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• ½ cup dry white wine (substitute chicken broth if you have no white wine)
• 1 teaspoon chicken bouillon granules
• 1 cup heavy whipping cream

1. Sprinkle the chicken breasts with salt, pepper, garlic powder, onion powder, and chile powder tossing to coat evenly.

2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.

3. Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, roasted Hatch green chile, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.

4. Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon green as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.

5. Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).

6. After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.

7. Place the breaded chicken cordon green in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.

8. Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat add the wine, green chile powder and bouillon. Simmer while the chicken is in the oven. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened

9. Slice the chicken and serve drizzled with sauce.Enjoy!