Chicken Cordon Bleu with Dijon Parmesan Cream Sauce
Prep Time: 15-20 minutes
Cook Time: 30-35 minutes
Other Time: 5 minutes

4 Ea skinless, boneless chicken breast
Salt and Pepper to taste
4 Ea slices of Swiss cheese
4 Ea slices of thinly sliced cooked ham
1/2 Cup seasoned breadcrumbs

Dijon Parmesan Cream Sauce

2 TBSP butter
2 TBSP all purpose flour
1 Cup milk
1 tsp chicken bouillon granules
1/2 tsp salt
1 TBSP Dijon mustard
1/2 tsp Worcestershire Sauce
1/2 Cup grated Parmesan cheese

PREHEAT OVEN TO 350 DEGREES

Spray a 9x13 baking dish with non-stick cooking spray

On a cutting board, place chicken breast, cover with plastic wrap and pound to a 1/4 inch thickness using a meat mallet or rolling pin. This will help ensure the chicken will cook evenly.

Lightly dust each side of chicken with salt and pepper. Place 1 slice of ham and 1 slice Swiss cheese on top of each breast. Roll each breast and secure with toothpicks to hold together while baking. Place toothpick side down in baking dish, and sprinkle chicken evenly with breadcrumbs.

Bake for 30-35 minutes or until chicken is no longer pink. Remove toothpicks before serving and let rest 5 minutes before serving. Top with the Dijon Parmesan Cream Sauce.

While chicken is baking, now is the time to make your cream sauce. Melt butter in a small saucepan over medium heat and slowly add flour, stirring until well combined. Slowly whisk in milk, until smooth, then add chicken granules and salt. Continue to stir until mixture thickens. About 3-5 minutes. Turn heat to low, stir in mustard, Worcestershire sauce and cheese, whisking until cheese has melted. Keep warm until ready to serve. Sauce can either be placed directly on the plate, or drizzled over the top of chicken. Wine Pairings: Chardonnay, Riesling, Pinot Grigio or Pinot Noir. Beer Pairings: Pilsner or Amber..