This is a combination of updates, upgrades and just me being whacky. First things first the original cordon blue had a Parmesan cream and wine sauce, I didn’t know. Next I did a flavor upgrade by blackening the chicken. The big change was adding Gruyère cheese instead of the traditional Swiss. I used tavern ham and rice flour for a crispy outside. I hope you like it.

6 boneless skinless chicken thighs
1/2 cup rice flour
2 tablespoon creole seasoning divided
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup Gruyère cheese
1/2 cup tavern ham
1/4 cup olive oil
2 tablespoons butter
Sauce
4 tablespoons butter
2 tablespoons garlic
4 tablespoons white wine
4 tablespoons Parmesan cheese grated
1 teaspoon black pepper

In a pie pan mix rice flour, cayenne pepper, chili powder and garlic powder and mix.

Dip thighs in flour mixture and pound to 3/8 inch thick.

Cut ham and cheese slices into 1 inch by 2 1/2 inch strips.

Place ham and cheese in center of pounded thighs.

Wrap chicken around ham and cheese and tie off ends with butcher twine.

Coat outside with creole seasoning.

Heat oven safe skillet add olive oil.

Brown both sides and place in a 350 degree oven.

Bake for 15-20 minutes.

In a sauce pan add butter and melt. Add garlic and cook for 2 minutes.

Add Dijon mustard and wine and cook for 4 minutes add Parmesan cheese and stir.

Add sauce to plate and top with chicken.

Serve.

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