Chicken Cordon Bleu with Classic Hollandaise Sauce

For the Chicken:
2-3 Large Chicken Breasts, Butterflied
2-3 Thin Slices Virginia Ham (depending on number of chicken breasts)
2-3 Slices Thin Swiss
3 Small Sprigs Parsley
1 1/2 Tbsp. Butter, Cut into thirds
1 Egg, Beaten
2 Tbsp. Milk
2 C. Panko Breadcrumbs
Pinch of Salt
1/2 Tbsp. Parsley, Dried
1 1/2 Tbsp. Olive Oil

Preheat oven to 350 degrees. Take chicken breasts and pat dry. Take one slice of swiss and place over each slice of ham. Add one third of butter and one sprig of parsley in each as well. Roll up and fill one in each chicken breast, trying to get the chicken to close as much as possible. Mix together beaten egg and milk in bowl and mix together breadcrumbs, salt and parsley on a large plate. Place the chicken breasts in the egg mixture one at a time, then coat in breadcrumb mixture. Once all have been coated, heat oil in large saucepan on medium heat. Brown each side of the chicken breasts, about 4 minutes per side, and transfer to an oven safe container. Cook for 20-25 minutes. Serve with Hollandaise sauce.

For the Hollandaise Sauce:
4 Egg Yolks
2 Tbsp. Lemon Juice
1/2 C. Butter, Melted
1 Tbsp. Heavy Cream
Pinch of Cayenne Pepper
Pinch of Salt
Pinch of Freshly Ground Black Pepper
1/4 C. Water

Beat the egg yolks in with the lemon juice in large bowl. Boil water over high heat in medium sized pot, then reduce to simmer. Place bowl with beaten yolks over the pot to make a double boiler. Continue whisking, making sure not to let the eggs scramble. Add the melted butter and heavy cream. Whisk for another 4 minutes before adding cayenne pepper, salt, and pepper. Add water if mixture is too thick. Keep warm until serving.

Pairing suggestion: Lightly Oaked Chardonnay