Chicken Cordon Bleu
Classic French dish with crispy outside and moist, flavorful filling
Ingredients
- 2 boneless skinless chicken
- 8 thin slices black forest ham
- 8 thin slices & Gruyere cheese
- Seasoning: salt pepper, garlic powder, onion powder, smoky paprika
- ½ cup all-purpose flour
- 2 eggs
- ½ cup Italian seasoned panko breadcrumbs
- ¼ cup grated parmesan cheese
Sauce
- 3 TBS butter
- 3 TBS flour
- 1 – 1½ cup non-fat Half-n-Half
- 3 TBS Dijon mustard
- 1 tsp garlic powder
- ⅓ cup shredded parmesan cheese
- salt and pepper to taste
Instructions
- Prepare chicken breasts by slicing lengthwise to create 4 uniform chicken fillets. Pound until ~1/4“ thick. Season on both sides with salt, pepper, garlic powder, onion powder, smoky paprika.
- Place alternating slices of ham and cheese on the chicken. Roll the chicken to create bundles and secure with toothpicks. Wrap in plastic and put in frig for at least 1 hr.
- Preheat the oven to 425°F.
- Prepare 3 shallow bowls: Put flour in 1st, beaten eggs in 2nd, and stir together parmesan cheese and breadcrumbs in 3rd.
- Dip chicken bundles in flour, eggs, and then roll in breadcrumbs to coat.
- Transfer cookie sheet ~30-40 mins until chicken is cooked through (165°F) and crust is nicely browned.
Sauce
- While chicken is cooking begin preparing the sauce by melting butter in a medium sauce pan. Stir in flour until mixture clumps together.
- Gradually whisk in Half-n-Half, working out the lumps as you stir. Stir in Dijon mustard, garlic powder, parmesan cheese, and salt and pepper to taste.