Chicken Cordon Bleu

By á-14869

Ingredients

• Ingredients:
• 3 boneless, skinless chicken breasts, cut in half (like you're butterflying, but finish the cut)
• 12 slices deli honey ham
• 1 cup Panko bread crumbs
• 2 tablespoons butter, melted
• 1/2 pounds thinly sliced Swiss cheese
• Parmesan-Dijon Cream Sauce
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 chicken bouillon cube, crushed
• 1/2 teaspoon salt
• 1 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup finely grated Parmesan cheese

Details

Servings 1
Adapted from whitelightsonwednesday.com

Preparation

Step 1

Coat a 9" x 13" baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.

In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.

While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk while whisking constantly, make sure there are no clumps. Stir in the bouillon and salt. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm.