Chicken Cordon Bleu
Ingredients
The chicken
-
2
pieces
small boneless skinless chicken breasts
-
to taste
salt
-
to taste
pepper
-
4-6
slices
cooked ham
-
4
slices
Swiss cheese
-
2
tablespoons
melted butter
-
1
cup
panko breadcrumbs
-
½
teaspoon
Italian herbs
-
2
teaspoons
granulated garlic
-
1
teaspoon
granulated onion
-
1
small
lemon, grated (about ¼ teaspoon)
-
½
cup
Parmesan cheese, grated and divided
-
as needed
tablespoons
olive oil
Dijon Mustard Sauce
-
1½
tablespoons
butter
-
1½
tablespoons
flour
-
1
cup
milk
-
1
tablespoon
Dijon mustard
-
as needed
fresh grated Parmesan cheese (remaining cheese)
-
1
teaspoon
Worcestershire sauce
-
to taste
salt
-
to taste
pepper
-
2
tablespoons
fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 350°F.
- Lightly pound the chicken breasts between parchment paper or plastic wrap to flatten them.
- Season both sides of the chicken with salt and pepper.
- Top each chicken breast with two slices of ham and two slices of Swiss cheese, then roll them up tightly.
- Secure the rolls with toothpicks and set aside.
- Toast the breadcrumbs in a pan with melted butter until light brown, then season with Italian herbs, garlic, onion, lemon, and half of the Parmesan cheese.
- Dredge the chicken rolls in a beaten egg, then coat them with the breadcrumb mixture.
- Chill the coated chicken in the fridge for 10 minutes.
- Transfer the chicken to a greased baking pan and bake for 20-25 minutes until browned and cooked through.
- For the sauce, melt butter in a pan, whisk in flour, and cook until browned.
- Slowly add milk while stirring, then add Dijon mustard, remaining cheese, Worcestershire sauce, salt, and pepper.
- Cook until the sauce thickens, then serve with the chicken.
Nutrition Facts (estimated)
Servings
2 pieces
Calories
673
Total fat
28g
Total carbohydrates
66g
Total protein
37g
Sodium
981mg
Cholesterol
149mg
You might also like