Chicken Cordon Bleu


Ingredients
Chicken
- 4 large boneless skinless chicken breasts
- 4 slices ham
- 4 slices Swiss cheese
- 1 1/2 cup Panko breadcrumbs
- 1/2 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp Freshly cracked black pepper
- 1/2 cup butter, melted
Sauce
- 1/4 cup butter
- 2 Tbsp all-purpose flour
- 3/4 cup milk
- 1/2 Tbsp Dijon mustard
- 1 tsp Worcestershire
- 1/2 tsp salt
Instructions
- 1
Preheat the oven to 350°F.
- 2
Butterfly each chicken breast by slicing horizontally through the middle of the breast, taking care to not cut all the way through. Open the chicken breast up like a book.
- 3
Lay the breast flat between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts into a thin, even layer.
- 4
Sprinkle the chicken breasts with salt and pepper. Place a slice of ham and slice of Swiss cheese on each chicken breast.
- 5
Gently roll up the chicken breast.
- 6
In a shallow bowl, combine the breadcrumbs, Italian seasoning, onion powder, garlic, powder, salt, and pepper. Set up a breading station with 2 shallow bowls; one of melted butter and one for the breading.
- 7
Dip the chicken rolls in the melted butter, and roll in the breadcrumbs until completely coated. Transfer to a parchment linked baking sheet.
- 8
Bake the chicken for 35-40 minutes or until it reaches an internal temperature of 165°F.
- 9
To make the sauce, melt the butter in a saucepan over medium heat. Stir in the flour. Then, slowly pour in the milk while whisking to incorporate.
- 10
Add in the Dijon mustard and Worcestershire sauce. Season with salt. Spoon the sauce over the chicken.



