Forget the cream of chicken soup, sour cream, and lemon sauce poured on butter and bread crumb coated chicken. This recipe modernizes the old classic. And it is so easy. I made this for my sweet grandpa for father's day and everyone loved it.
For the Chicken Cordon Bleu:
3 boneless, skinless chicken breasts, cut in half length-wise and pounded (if thicker than 1/2 inch)
6 slices black forest deli ham
1/2 pound thinly sliced provolone cheese
1 cup panko bread crumbs
2 tablespoons butter, melted
garlic powder, to taste
salt, to taste
pepper, to taste
For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
1 cup milk
1 teaspoon chicken bouillon granules
1/2 teaspoon kosher salt
1 tablespoon Dijon mustard
1/2 teaspoon worcestershire sauce
1/2 cup grated parmesan cheese
1. Preheat oven to 350 degrees and spray a 13x9 dish with cooking spray.
2. In a small bowl, combine melted butter, panko, garlic powder, salt, and pepper.
3. Place chicken in one layer in pan. Add a piece of ham and provolone on each chicken breast piece. Sprinkle the bread crumbs over the chicken.
4. Bake for 30-35 minutes, until the chicken is cooked through completely and the bread crumbs are golden
5. When the chicken is almost done, melt the 2 tablespoons butter in a medium saucepan. Stir in the flour, and whisking constantly, cook for 1-2 minutes. Slowly pour in the milk while whisking. Stir in the chicken bouillon and salt. Whisk constantly until the mixture begins to simmer and thicken, about 3-5 minutes.
6. Once the sauce has thickened, remove from heat and stir in the mustard, worcestershire sauce, and parmesan cheese. Stir until the cheese is melted. Keep warm. If sauce is too thick, add more milk.
7. Serve each chicken cordon bleu portion with the cream sauce.
source: slightly adapted from this recipe
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