Italian Chicken Cordon Bleu

4 boneless, skinless chicken breasts
8 slices of prosciutto
8 slices of smoked provolone
1/4 c. flour
1/2 tsp salt
1/2 tsp pepper
2 eggs
2 tsp water
1 c. Italian-flavored Panko bread crumbs
1 tsp olive oil

Preheat oven to 350 degrees.
Butterfly and pound chicken breasts until 1/4 inch thick.
Lay two slices each prosciutto and provolone in center of each breast, leaving 1/2-inch "margin".
Tuck in sides and roll each breast tight.  Secure with toothpicks if needed.

Mix flour, salt and pepper in a flat dish.
Beat together eggs and water in another flat dish.
Mix bread crumbs and olive oil in a third flat dish.

Roll chicken in flour, dip in egg mixture, and then coat with bread crumbs.
Set chicken (seam side down) on lightly olive-oiled baking tray and bake for 25-30 minutes.
Goes great with Orange Beurre Blanc sauce (below).