Easy Chicken Cordon Bleu

From Mel's Kitchen Cafe

INGREDIENTS:

FOR THE CORDON BLEU:

• 3 large boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
• Salt and pepper
• 12 slices deli ham
• 6-8 slices Swiss cheese (6 to 8 ounces)
• 1 cup bread crumbs (I prefer panko in this recipe)
• 2 tablespoons butter, melted

FOR THE PARMESAN-DIJON CREAM SAUCE:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
• 1 tsp Dijon mustard
• 1/2 cup freshly grated Parmesan cheese

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray set aside.
2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both sides with salt and pepper.
3. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire piece of chicken is covered with ham and cheese. Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
4. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
5. For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking quickly to avoid lumps
6. Stir in the chicken bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
7. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.
8. Serve each chicken cordon bleu portion with warm sauce.

Notes from Jill's Kitchen: This was delicious! I put the chicken in a too-small pan, so it was a bit juicy, but I can easily rectify that next time. The sauce got too thick too easily, so...less butter/flour? And use 1% milk, not whole milk. Also, I'm taking the Worcherstersheiwhatever sauce out. I am learning that Mel must love it and puts it in so many of her recipes, but...I'm not really a fan? I mean, some things, sure. But everything? Like that skillet taco pasta? In what world do you think "taco" and immediately think "Worshtersheiryuck sauce"? Not this world.