Chicken Cordon Bleu
Serves 2 DOUBLE IT
INGREDIENTS
Chicken
2 chicken breasts
Salt and pepper
4 slices Swiss cheese (or cheese of your choice)
4 to 6 slices of Deli ham
Dredge
1 egg
2 tsp plain flour
1 Cup Panko breadcrumbs
Oil spray
Dijon Cream Sauce
1 1/2 Tbsp butter
1 1/2 Tbsp flour
1 1/4 Cups milk
2 Tbsp Dijon mustard
3 Tbsp parmesan cheese, finely grated
METHOD
Prep Chicken
1. Preheat oven to 390F.
2. Butterfly each chicken breast by slicing parallel to the cutting board along the length of the breast, as if to cut into two fillets, but don't cut all the way through. Then spread the breast out into one thin piece.
3. Place the chicken between two sheets of plastic wrap and gently pound thin with the smooth side up.
4. Lightly season each breast with salt and pepper.
5. Lay 2 cheese slices across the breast.
6. Lay two ham slices over the cheese.
7. Roll tightly and place seam side down OR secure with toothpicks, if necessary.
Dredging Station
1. Whisk egg and flour together.
2. Dip chicken into egg mixture, then into the panko breadcrumbs.
3. Transfer to tray.
4. Spray the breaded chicken with some cooking oil.
Bake
1. Bake for 25 to 30 minutes, or until golden brown and just cooked through.
2. While chicken bakes, prepare the sauce.
Sauce
1. Melt butter over medium heat in a small saucepan.
2. Add flour and cook for 1 minute.
3. Add half the milk and whisk until the flour mixture is blended in.
4. Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
5. Remove from heat, add salt and pepper to taste.
6. When chicken is done, let it rest for 2-5 minutes then, remove toothpicks and serve with the Dijon Cream Sauce.
HOW TO SERVE
Goes excellently atop mashed potatoes with a side of Roasted Asparagus. Slice gently into medallions with a bread knife. Top with the sauce and some fresh parsley.