Chicken Cordon Bleu

Instructions

Chicken

1. Preheat the oven to 350℉ and line a sheet pan with parchment paper.
2. One at a time, place each chicken breast between two sheets of parchment paper and use a meat mallet to pound the breast until it is ¼ inch thick all the way through.
3. Sprinkle a small amount of Nature’s Seasons seasoning blend on each chicken breast.
4. Roll 2 slices of Swiss cheese and 2 slices of Black Forest ham together and form into a tube shape, then roll one chicken breast around the ham and cheese roll.
5. Place the chicken breasts seam side down onto the baking sheet, so it stays together while you repeat with the remaining chicken breasts.
6. In a small bowl, combine mayonnaise and Dijon mustard. Set aside.
7. In a pie plate, combine breadcrumbs, salt, and pepper, then mix until combined.
8. With clean hands or tongs, dredge the rolled chicken in the mayonnaise mixture until it’s well-coated.
9. Place the chicken in the breadcrumb mixture, and coat evenly with the crumbs.
10. Transfer the coated chicken to the baking sheet seam side down.
11. Spray each chicken breast with nonstick pan spray to help them brown.
12. Bake for 30 minutes, until the temperature of the chicken reaches 165℉.
13. Prepare the Dijon Cream Sauce.

Dijon Cream Sauce

1. In a small saucepan over medium heat, melt the butter.
2. Whisk in the flour to create a roux. Cook for one minute, stirring constantly.
3. While still whisking continuously, stream in the milk and continue whisking until fully incorporated.
4. Stir in the mustard and seasonings.
5. Cook for 3 minutes or until thickened. Serve on top of the chicken cordon bleu and sprinkle with Parmesan cheese.