Chicken Cordon Bleu

Crispy baked Chicken Cordon Bleu isPanko breaded rooster breasts stuffed with Swiss Cheese and ham on the inner and drizzled with a creamy Parmesan mustard sauce on top. This dish is convenient sufficient for a weeknight but stylish ample for company.

Ingredients

• Two massive boneless skinless fowl breasts reduce in half of lengthwise to
• create four thinner pieces
• kosher salt and sparkling floor black pepper
• 2 eggs
• 1 tablespoon milk
• 1/2 cup all motive flour
• 1 1/4 cups panko bread crumbs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 slices deli dimension child Swiss
• 4 slices deli fashion ham

Parmesan Dijon cream sauce

• Two tablespoons butter
• 2 tablespoons flour
• 1 half cups milk
• 1 half of tablespoons dijon mustard
• 1/2 cup shredded parmesan cheese
• 1 tablespoon clean chopped Italian parsley non-compulsory

INSTRUCTIONS

1. Preheat the oven to 375 degrees. If necessary, pound rooster breasts to half of inch thick the use of a meat mallet. Season with kosher salt and clean floor black pepper.
2. Whisk eggs and 1 tablespoon of milk in a small bowl. Add flour to a shallow plate. Combine Panko bread crumbs, basil, and oregano on a separate shallow plate.
3. Place one piece of Swiss cheese on every piece of chicken. Top with a piece of ham on every piece of Swiss cheese. Roll up fowl breasts and tightly closed them with a toothpick.
4. Dip every rolled rooster stack in egg mixture, then in flour, lower back in egg mixture, and then in the Panko breadcrumbs.
5. Place on a baking sheet included with parchment paper. Spritz every piece with a little cooking spray. Bake for 25-35 minutes or till cooked through. Chicken is cooked via when it reaches an interior temperature of a hundred sixty five degrees. Cover loosely with an aluminum foil tent.
6. Meanwhile, soften butter over medium heat. Whisk in flour and cook dinner for 2-3 minutes: whisking constantly. Slowly whisk in milk and prepare dinner till barely thickened, about two minutes. Turn the warmness to low and whisk in Dijon mustard and Parmesan cheese. Cook till cheese is melted; whisking constantly.
7. Carefully eliminate toothpicks, slice rooster into rounds, drizzle with cheese sauce and sprinkle with parsley.
8. Enjoy.

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