Chicken Cordon Bleu with Parmesan Dijon Cream Sauce

(originally made 12/2012)

After eating Turkey for several days straight I vowed to go through this entire week poultry free.   Until I saw this pinned this morning on Pinterest from the WhiteonWednesdays blog.    I had stashed some prosciutto in the freezer, and I always have shredded mozzarella on hand, so I used it in place of the Swiss.   I was a little short on the Panko, so I tossed some Cheese and garlic croutons in the food processor and gave them a few good pulses.    A teaspoon of Better Than Bouillon's chicken base took the place of 'the cube'.  

This was a huge hit.   My prosciutto got a little crisp on the edges, next time will make sure that they are covered with the crumbs better.   Great take on chicken cordon bleu without all the fuss of stuffing or pounding/rolling/securing.   Tim ate another serving later in the evening and I did have to add a bit of chicken stock to the cheese sauce to loosen it back up again.  

My pictures were a flop.  This is the only one I took that was in focus.   Go to the blog and check out her pics and some of the other recipes, great stuff on there!

           Chicken Cordon Bleu with Parmesan Dijon Cream Sauce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     boneless -- skinless chicken breasts, cut in half
  12            slices  deli honey ham- used prosciutto
  1                cup  Panko bread crumbs
  2        tablespoons  butter -- melted
     1/2        pounds  thinly sliced Swiss cheese- used shredded mozzarella
                        Parmesan-Dijon Cream Sauce
  2        tablespoons  butter
  2        tablespoons  all-purpose flour
  1                cup  milk
  1                     chicken bouillon cube -- crushed (used chicken base, 1t)
     1/2      teaspoon  salt (omitted)
  1         tablespoon  Dijon mustard
     1/2      teaspoon  Worcestershire sauce
     1/2           cup  finely grated Parmesan cheese (used shredded)

Coat a 9" x 13" baking dish with non-stick cooking spray.  Preheat oven to 350 degrees F.
    In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
    Lay the chicken breast halves in a single layer in the baking dish.  Layer each breast with two slices of ham and 2 slices of Swiss cheese (the chicken should be covered).Sprinkle the bread crumbs over the top of the chicken.
    Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.
    While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat.  Whisk in the flour to form a roux, cook for 1 to 2 minutes.  Slowly pour in the milk while whisking constantly, make sure there are no clumps.  Stir in the bouillon and salt.  Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes.  Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese.  Stir until the cheese is melted.  Keep the sauce warm.
    Remove chicken from oven, plate, and top with sauce.



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