Chicken Cordon Bleu

Chicken Cordon Bleu

Instructions

For the Chicken
  • Preheat oven to 400 degrees F.
  • Once the chicken is pounded thin and butterflied into 4 pieces, lay a slice of cheese on each piece of chicken. Layer on the ham. Roll up the chicken as tight as possible creating a log. You can use a toothpick to help keep it together, just remember to remove before serving.
  • In a small bowl, whisk the mayo and dijon. Use a pastry brush to coat the chicken in the mayo mixture on all sides.
  • Generously coat the chicken in the toasted breadcrumbs, pressing the breadcrumbs into the meat to ensure it sticks.
  • Lay the chicken on a greased baking sheet or casserole dish. Bake at 400 for 20-25 min, or until chicken reaches an internal temperature of 165 degrees F.
For the Sauce
  • While the chicken is baking, prepare the sauce.
  • In a large skillet, melt the butter, then whisk in the flour. Cook the flour for 2-3 minutes.
  • Stir in the cream cheese and chicken stock.
  • Once cream cheese is melted, stir in the dijon, and salt and pepper. Then, stir in the heavy cream and continue to stir until smooth.
  • Finish with grated parmesan.
  • Pour sauce over the chicken to serve.

Ingredients

For the Chicken
Chickens Breasts, butterflied into 4 pieces and pounded to ½” thickness
2
Muenster Cheese
4 slices
Deli ham
4 slices
Mayonnaise
¼ cup
Dijon mustard
1 tsp
Toasted breadcrumbs
1 cup
For the Sauce
Butter
2 tbsp
Flour
2 tbsp
Cream cheese
2 tbsp
Chicken stock
¼ cup
Dijon mustard
1 tsp
Double cream
¼ cup
Salt nd pepper to taste
Grated parmesan cheese
¼ cup
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