Chicken Cordon Bleu

1. Cut a pocket in the side of each chicken breast, running horizontally down the side of the breast.

1. Wrap each piece of cheese with a piece or prosciutto and stuff inside the pocket of each chicken breast.
2. Seal closed with with toothpicks or skewers.
3. Set up the breading for the chicken by placing the whisked eggs in a shallow dish and then mixing the flour, bread crumbs and parsley in a second shallow dish; Have a third shallow dish or plate to place breaded breasts into until ready to fry.
4. Heat the canola oil in a high-walled, large skillet to 350°F.
5. Place the stuffed, breaded chicken pieces into the hot oil and fry on each side for about 7-10 minutes or until the chicken reaches 165°F.
6. Remove from oil and drain on a paper towel lined plate.
7. Serve with the charred broccoli or vegetable of your choice.

Charred Broccoli

1. Toss broccoli florets with oil, salt and pepper in a large mixing bowl.
2. Pre-heat a 12" cast iron pan over medium-high heat until pan is starting to smoke.
3. Add in seasoned broccoli and char until the edges of the florets are blackened.
4. Drizzle with apple cider vinegar and remove from heat.