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Chicken Cordon Bleu is made a weeknight masterpiece that is quick and easy with little clean up and served with an amazing cream sauce.
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Weeknight Chicken Cordon Bleu

Chicken Cordon Bleu is made a weeknight masterpiece that is easy to make, little clean up, only takes 30 minutes from start to finish and served with an amazing sauce over a panko-breaded chicken breast, stuffed with classic ham and melted cheese.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Chicken, Main Dish
Cuisine: Comfort Food, French
Servings: 6 servings
Calories: 478kcal
Author: Britt

Ingredients

  • 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

Parmesan-Dijon Cream Sauce

  • 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

Instructions

  • 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.

Parmesan Dijon Cream Sauce

  • In a medium sized saucepan, melt butter and add thyme. Once butter is melted, add flour and whisk vigorously to create a roux. Cook roux for a minute to cook out raw flour.
  • In a bowl, combine milk and chicken broth, then gradually pour into the saucepan while whisking constantly to ensure there are no lumps. Add Worcestershire sauce and let simmer for 5 minutes until sauce thickens.
  • Once thickened, turn off heat and stir in dijon mustard and parmesan until cheese is melted. Keep the sauce warm until chicken is ready to serve. If sauce becomes too thick, splash in a little milk and whisk well.

Nutrition

Calories: 478kcal