cinderellasapron 
Today we are making my Baked Chicken Cordon Bleu, a healthier twist on the classic dish-but don’t be fooled, just because it is healthier does not mean it lacks in crunch or flavor! Chicken stuffed with ham and gooey, melty swiss cheese, rolled in toasty breadcrumbs, and served with a creamy mustard sauce. This is sure to be a family favorite, and easy enough to make for a weeknight dinner!
Baked Chicken Cordon Bleu
Ingredients
- 2 chicken breasts
- 4 slices swiss
- 4 slices ham
- salt and pepper, to taste
- 1 cup panko breadcrumbs
- 1/2 teaspoon vegetable oil
- 1 egg
- 2 teaspoons flour
Creamy Dijon Sauce
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup milk
- 2 Tablespoons Dijon mustard
- 2 Tablespoons parmesan cheese
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, combine the breadcrumbs and oil. Spread on a baking sheet and toast for 3 minutes. Set aside to cool.
- Cut open the side of each chicken breast to make a pocket. Place 2 slices of Swiss cheese and 2 slices of ham in each. Use toothpicks to secure it closed.
- In a bowl, combine the egg and flour. Place breadcrumbs on a plate and season with salt and pepper.
- Roll the chicken in the egg mixture, then breadcrumbs.
- Place on sheet pan and bake 25-30 minutes, or until chicken is cooked to 165 degrees internally.
- To make the creamy Dijon sauce: Melt the butter in a small saucepan. Whisk in the flour. Pour in milk and whisk, cooking until slightly thickened. Add in the mustard and parmesan cheese. Cook an additional minute. Serve on top of chicken.
