Chicken Cordon Bleu (Easy Fancy!

• Meat

  • 2 Chicken breasts, small
  • 4 slices Ham

• Produce

  • 1 tsp Thyme

• Refrigerated

  • 1 Egg

• Condiments

  • 3 1/2 tbsp Dijon mustard
  • 3 tbsp Mayonnaise

• Baking & Spices

  • 1 1/2 tbsp Flour
  • 2 tsp Plain flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 1 1/2 tbsp Butter
  • 1 1/4 cups Milk
  • 3 tbsp Parmesan cheese
  • 4 slices Swiss cheese

• Other

  • Oilspray

Found on recipetineats.com

Description

Ingredients

• Panko breadcrumbs - ½ cup for Shortcut Method or 1 cup for Dredging Method
• Oilspray
• 2 small chicken breasts, around 6-7oz/180-210g each
• 4 slices swiss cheese (Note 1)
• 4 to 6 slices of ham, about 2.5oz/75g (Note 2)
• 1 egg
• 2 tsp plain flour
• 3 tbsp mayonnaise, preferably whole egg
• 1½ tbsp Dijon mustard
• 1½ tbsp butter
• 1½ tbsp flour
• 1¼ cups milk (Note 3)
• 2 tbsp Dijon mustard
• 3 tbsp parmesan cheese, finely grated
• 1 tsp thyme leaves (optional)
• Salt and pepper

Directions

• Preheat oven to 180C/350F.
• Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
• Cut a pocket into each chicken breast, as per the photo below.
• Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with toothpicks.
• Sprinkle with salt and pepper.
• Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
• Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
• Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
• Bake for 25 to 30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.
• Melt butter over medium heat in a small saucepan. Add flour and cook for 1½ minutes.
• Add half the milk and whisk until the flour mixture is blended in.
• Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
• Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve with chicken.

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