Chicken Cordon Bleu

 Chicken Cordon Bleu was popular in the 70's. This retro dish is just as tasty and fancy today as it was then.  

Recipe Source: Cooking Classy  (serves 6)

Ingredients

For the Chicken:

4 boneless (7 - 8 ounce each) chicken breasts

8 slices black forest ham

8 ounces shredded swiss cheese

1/4 cup flour

Salt and Pepper

2 large eggs

1 heaping cup Panko

2 tsp. thyme

1/3 cup finely grated Parmesan cheese

1 Tablespoon chopped parsley

For the Dijon Cream Sauce:

1 Tablespoons butter

1 Tablespoon minced garlic

1 1/4 cup chicken broth

1/2 cup cream

2 Tablespoons Dijon mustard

1 Tablespoon honey

2 tsp cornstarch mixed with 1 Tablespoon water

Instructions

Pound each piece of chicken to an even 1/4 inch thickness between two sheets of plastic wrap, using the flat side of a mallet. Pound gently so not to tear the meat.

Place two pieces of ham over each piece of chicken. Top each with 1/2 cup shredded cheese. Leave 1/2 inch uncovered around the edges.

Starting at the smaller end, roll each chicken piece tightly to the opposite end, while tucking in the ham and chicken on the ends ( to keep the cheese from seeping out as it bakes).

Wrap each piece snugly in saran wrap. Tighten the ends by twisting like a Tootsie roll wrap and fold under the chicken roll.  Refrigerate for at least 30 minutes or up to one day.

When you are ready to bake the chicken, preheat oven to 400 degrees.  Grease a baking pan with non-stick spray.

Pour flour onto a plate.  Season with salt and pepper and whisk together.

Put eggs on another plate. Whisk.

Pour panko, thyme and parmesan on a third plate. Mix together.

Unwrap each chicken roll. Roll in flour; then egg; then panko mixture. Place on prepared baking sheet.

Bake for about 30 minutes or until internal temperature is 165.

Allow to rest a few minutes. Then transfer to a cutting board. Cut into slices. Place on serving platter. Top with sauce and parsley.

To make the sauce, melt butter in saucepan. Add garlic and saute about twenty seconds.

Add chicken broth. Bring to a light boil and allow to reduce to 1/2 cup.  Add remaining sauce ingredients and whisk until thickened. Salt and pepper to taste.