Chicken Cordon Bleu
Description
Family or guests will want seconds of this old fashioned but still delicious dish. Panko crusted chicken wrapped around Black Forest ham and Swiss cheese served with a creamy, mustard sauce is to die for!
Ingredients
4 (8 oz. each) boneless, skinless chicken breasts
8 slices (12 oz. total) black forest ham, deli cut, like Boars Head
8 oz. shredded Swiss cheese
1/4 c. all-purpose flour
salt and black pepper
2 large eggs
1 heaping c. panko breadcrumbs
2 t. chopped fresh thyme
1/3 c. finely grated (1.4 oz.) Parmesan cheese
1 T. olive oil
1 T. chopped fresh parsley
Dijon Cream Sauce:
1 T. butter
1 T. minced garlic
1 1/4 c. chicken broth
1/2 c. heavy cream
1 T. Dijon mustard
1 T. prepared yellow mustard
1 T. honey
2 t. cornstarch mixed with 1 T. chicken broth
Directions
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Use the flat side of a meat mallet to gently pound chicken breasts to an even 1/4 inch thickness (without tearing the meat), between 2 sheets of plastic wrap.
Place 2 ham slices over each chicken breast followed by 1/2 c. cheese over each, leaving 1/2 inch uncovered around all edges.
Starting on the smaller end of each chicken piece, roll up snugly to the opposite end, while tucking in the ham and chicken on the ends to help keep cheese from seeping out while baking.
Wrap each snugly in a piece of plastic wrap, tightening at the ends tootsie roll style, then wrapping ends of plastic wrap under.
Refrigerate at least 30 minutes or up to 1 day to help hold the shape.
When ready to bake: Preheat oven to 400 degrees F. Grease a rimmed 13 x 9 inch baking sheet with non-stick cooking spray or cover the sheet with aluminum foil that has been sprayed with cooking spray.
Place flour into a shallow dish or platter; season with salt and pepper; stir.
Whisk eggs together in a shallow dish; season with a bit of salt and pepper.
Pour panko, thyme and Parmesan cheese into a third shallow dish; season with salt and pepper; stir.
Remove chicken from refrigerator; remove plastic wrap.
Working with one at a time, roll all sides into flour mixture; shake off excess. Transfer to egg mixture; roll all sides to coat, letting excess drip off. Transfer to panko mixture; roll and press to adhere well, coating all sides.
Place breaded and stuffed chicken on the prepared baking sheet. Bake until each piece registers 165 degrees in the center on an instant read thermometer, about 30 - 35 minutes. Keep an eye on the chicken near the end. If it's browning too much on top, then tent with a sheet of aluminum foil.
While chicken is baking, make the sauce.
When chicken is done, remove from oven; let chicken rest for a few minutes. Transfer to a cutting board and cut into slices.
Sauce: In a medium saucepan, melt butter over medium heat; add garlic; saute until lightly golden and fragrant, about 20 seconds. Pour in chicken broth; bring to a simmer; simmer until reduced to about 1/2 cup, about 10 minutes.
Whisk in heavy cream, Dijon mustard, yellow mustard, honey, and cornstarch broth mixture, whisking until mixture has thickened. Season with salt and pepper, to taste. Remove from heat. Cover to keep warm.
Serve chicken with the creamy honey mustard sauce over the tops. Garnish with parsley.
Rewarm over low heat as needed. Thin with a little more broth, if desired.
6 servings.