Chicken Cordon Bleu for 2

By lorik

This recipe is best with ham slices with some heft. To prevent the cheese from oozing out, completely encase it in the ham slice.

Ingredients

• 2/3 cup panko bread crumbs
• 1 Tbsp unsalted butter, melted
• salt and pepper
• 2 ounces Gruyere cheese, cut into four 2 1/2 x 1/2 inch sticks
• 4 slices (1 ounce each) deli sliced ham
• 2 (6-8 ounces) boneless, skinless chicken breasts, trimmed
• 4 tsp Dijon mustard
• 1 large egg, beaten

Details

Servings 2

Preparation

Step 1

Adjust oven rack to upper middle position and heat oven to 400 degrees. Toss panko with melted butter, 1/4 tsp salt, and 1/4 tsp pepper in 8 1/2 by 4 1/2 inch loaf pan until combined. Bake until golden brown, 5 to 7 minutes, stirring halfway through baking. Let cool completely.

Roll each piece of Gruyere in 1 slice of ham, folding edges of ham over so no cheese is exposed. Using a sharp knife, cut each chicken breast in half horizontally into 2 equal cutlets, season chicken with salt and pepper and spread 1 tsp mustard evenly on cut side of each cutlet. Working with 1 cutlet at a time, place 1 ham and gruyere roll 1 inch from thick end of mustard side of cutlet and roll up tightly. Secure each chicken roll with toothpick and set aside, seam side down.

Brush tops of chicken rolls with egg and dip into panko mixture, pressing gently to adhere. Discard remaining panko mixture. Arrange chicken rolls, crumb side up in now empty loaf pan. Bake until chicken registers 155 degrees, 30 to 35 minutes, rotating pan halfway through cooking. Remove toothpicks and serve.