Chicken Cordon Bleu
Submitted by Laura Bergman
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 Tbsp. butter melted
- 1/2 lb. thinly sliced Swiss cheese
- Parmesan-Dijon Cream Sauce:
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 cup milk
- 1 chicken bouillon cube crushed
- 1/2 tsp. salt
- 1 Tbsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- 1/2 cup finely grated Parmesan cheese
- Parsley for garnish if desired
Instructions
- Coat a 9x13 pan with cooking spray. Preheat oven to 350 degrees. In a medium bowl, combine bread crumbs and 2 Tbsp. melted butter; set aside. Layer chicken in baking dish. (Unlike traditional CCB, there is no second layer of chicken in this dish.) Top each breast with slices of ham, and slices of Swiss cheese, so that the entire breast is covered. Sprinkle bread crumbs over the top. Bake for 30-35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly, and the bread crumbs are golden brown. While the chicken bakes, melt 2 Tbsp. butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1-2 minutes. Slowly pour in milk while whisking, make sure there are no clumps. Stir in bouillon and salt. Whisk constantly, until the mixture begins to thicken, about 5-7 min. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese. Stir until cheese is melted. Keep the sauce warm. Remove chicken from oven, plate, and top with sauce.