Chicken Cordon Bleu with Parmesan Cheese SauceIngredients:
3 boneless, skinless chicken breasts, cut in half (like you're butterflying, but finish the cut)
12 slices deli honey ham
1 cup Panko bread crumbs
2 tablespoons butter, melted
1/2 pounds thinly sliced Swiss cheese
Parmesan-Dijon Cream Sauce:
2 tablespoons butter
1 cup milk1 chicken bouillon cube, crushed
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese
Directions:Coat a 9" x 13" baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.
In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
Lay the chicken breast halves in a single layer in the baking dish. Top each breast with two slices of ham and 2 slices of Swiss cheese. It's okay for the ham and cheese to overlap, as long as the entire breast is covered. Sprinkle bread crumbs over the top of the chicken.
Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.
While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk while whisking constantly, make sure there are no clumps. Stir in the bouillon and salt. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm.
Remove chicken from oven, plate, and top with sauce.
I just simply followed all of the directions for this and didn't make any changes.
Here you can see the layers of chicken, ham, and cheese:
Covered in bread crumbs and ready for the oven:
Baked to perfection and covered in Parmesan Cheese Sauce for added deliciousness!
Are you hungry yet???? :)