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Chicken Cordon Bleu

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Ingredients
  

  • 1/2 cup Panko Breadcrumbs
  • Oil Spray
  • 2 small Chicken Breasts
  • Salt and Pepper
  • 4 slices Swiss Cheese
  • 4 slices Ham
  • 3 tbsp Mayonaise
  • 1 1/2 tbsp Dijon Mustard
  • 1 1/2 tbsp butter
  • 1 1/2 tbsp flour
  • 1 1/4 cup milk
  • 2 tbsp dejan mustard
  • 3 tbsp parmesean cheese

Instructions
 

  • Preheat oven to 390F or 350F
  • Spread planko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove the scrpe into bowl straight away.
  • Cut a pocket into each chicken breast, as per the photo below.
  • Fold the cheese in half and place 2 piecse inside each pocket. do the same with the ham. close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
  • Whisk egg and flour. Dip chicken into egg mixture then into the panko breadcrumbs. Transfer to tary, spray with oil.
  • Bake for 25 to 30 minutes, or until golden brown and just cooked through. remove the toothpicks, serve with the dijon cream sauce
  • Mix the mayonaise mustard salt and pepper in a bowl. Spread onto the top and sides of the chicken
  • Sprinkle panko over the chiekn using your other hand to press the breadcrumbs onto the side of the chicken. Spready with oil
  • Bake for 25 to 30 minutes or until golden brown and just cooked through. Remove toothpics serve with the dijon ceram sauce

Dijonn Sauce

  • Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute
  • Add half the milk  andwhisk until the flour mixture is blended in Add half the milk and whisk untilthe flour mixture is blended in
  • Add remaining milk mustard and cheese. Cook for 3 minutes, whiskey constantly until thickened. It will thicken as it cools
  • Remove from heat, add salt and pepper to taste. Serve with chicken.