Monday, January 12, 2015

Chicken Cordon Bleu with Parmesan-Dijon Sauce

There are a few variations of cordon bleu on here already, but this was seriously easy... and seriously delicious. My family gobbled it up!

3 large boneless, skinless chicken breasts, cut into three fillets each
18 thin slices deli ham
9 slices Swiss cheese
1 cup panko bread crumbs
2 tbsp butter, melted

3 tbsp butter
3 tbsp all-purpose flour
1 cup milk
1/2 cup chicken broth
1/2 tbsp Dijon mustard
3/4 tsp Worcestershire sauce
1/2 cup grated Parmesan cheese
salt and pepper, to taste

Coat a 9x13 baking dish with nonstick cooking spray. Preheat oven to 350.

Cut each chicken breast into thirds by first cutting in half crosswise, then set the thinner (bottom, pointy) half aside. Slice the thicker part in half horizontally (parallel to the cutting board). Lay the chicken in a single layer in the baking dish. Top each with two slices of ham (folded if need be) and one slice of cheese.

In a medium bowl, combine the bread crumbs and melted butter. Sprinkle over the chicken.

Bake for 30-35 minutes, until chicken is cooked through, cheese is bubbly, and bread crumbs are golden brown.

While chicken bakes, melt 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 the milk and broth while whisking constantly, make sure there are no clumps. Cook while whisking until mixture begins to thicken, about 5-7 minutes. Remove from heat and stir in mustard, Worcestershire, and Parmesan cheese. Season with salt and pepper. Spoon over chicken before serving.

To freeze: Make as directed - do not bake. Cover with saran wrap and foil; freeze. Thaw in refrigerator overnight and bake as directed. Make the sauce the day of (I have not tested whether it freezes/reheats well after being made).

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