Chicken Cordon Bleu

Ingredients

• 4 boneless skinless chicken breasts
• 4 slices thin slices ham
• 4 slices Swiss or Gruyère cheese
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tbsp water
• 1 1/2 cups panko breadcrumbs
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 cup whole milk
• 1 tbsp Dijon mustard
• 1/4 cup finely grated Parmesan

Instructions

1. Preheat oven to 400F.
2. Butterfly or pound each chicken breast to an even thickness of approximately 1/4 inch.
3. Season lightly with salt and pepper.
4. Place one slice ham and one slice cheese over each chicken breast, leaving a small border.
5. Roll each breast tightly around the filling.
6. Secure with toothpicks if necessary.
7. Place flour in one shallow dish.
8. Whisk eggs with water in another.
9. Place panko in a third.
10. Coat each chicken roll in flour, egg and then panko.
11. Heat olive oil in an oven-safe skillet over medium-high heat.
12. Brown chicken rolls on multiple sides.
13. Transfer skillet to oven.
14. Bake approximately 15-20 minutes until the center of the chicken reaches 165F.
15. Meanwhile melt butter in a saucepan.
16. Whisk in flour and cook approximately 1 minute.
17. Gradually whisk in milk.
18. Simmer until lightly thickened.
19. Whisk in Dijon and Parmesan.
20. Season with salt and black pepper.
21. Rest chicken approximately 5 minutes.
22. Remove toothpicks.
23. Slice and serve with Dijon sauce.

Nutrition

Chef's Notes

Pound the chicken evenly so it rolls tightly. Use toothpicks to keep the rolls closed during browning and baking.

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