Weeknight Chicken Cordon Bleu

 

6 slices of thinly sliced chicken breast

6 slices swiss chese

6 slices honey ham

3 tablespoon dijon mustard

Salt and pepper to taste

1 ½ cups panko breadcrumbs

1 ½ cups regular breadcrumbs

 

1 ½ tablespoon butter

1 ½ tablespoon flour

1 cup milk

½ cup chicken broth

1 ½ tablespoon Dijon mustard

½ teaspoon Worcestershire sauce

¼ cup parmesan cheese grated

½ teaspoon dried thyme

Salt and pepper

 

Preheat oven to 350 degrees F. With a brush or back of a spoon, smear dijon thinly on each chicken breast, covering from end to end. You can do one or both sides of each breast. Season with salt and pepper on each side of each chicken breast. On the widest end of the breast, fold up ham and cheese and place on it, then fold the other end of the breast over the ham and cheese. In a shallow dish, spread out breadcrumbs and place the folded chicken in. Cover each side well in breadcrumbs then place in an oven-safe dish. Bake for 25 to 30 minutes, or until golden brown and cooked through. While cooking begin making parmesan-dijon cream sauce. Serve with sauce.