Baked Chicken Cordon Bleu (Print Version)

# Ingredients:

→ Chicken Rolls

01 - 4 medium chicken breasts (6-7 oz. each)
02 - 8 slices (12 ounces) deli cut Black Forest ham (like Boars Head)
03 - 1 1/4 cups freshly shredded Swiss Gruyere cheese
04 - Toothpicks
05 - Fresh parsley for garnish (optional)

→ Panko Breading

06 - 1 1/4 cups panko breadcrumbs
07 - 1 1/2 tablespoons olive oil
08 - 1 1/2 tablespoons unsalted butter
09 - 1/3 cup freshly grated Parmesan cheese
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon EACH dried parsley, garlic powder, paprika, onion powder
12 - 1/4 teaspoon EACH salt, pepper

→ Dijon Wash

13 - 2 tablespoons Dijon mustard
14 - 2 tablespoons honey
15 - 2 tablespoons olive oil

→ Dijon Cream Sauce

16 - 1 cup LOW SODIUM chicken broth
17 - 1 tablespoon cornstarch
18 - 1 cup heavy cream (or evaporated milk or half and half mixed with 1 TBS cornstarch)
19 - 1 tablespoon Dijon mustard
20 - 1 teaspoon dried parsley
21 - 1/2 teaspoon EACH dried basil, paprika, garlic powder, onion powder
22 - 1/4 teaspoon EACH salt, pepper

# Instructions:

01 - Preheat oven to 350 degrees F. Top a rimmed baking sheet with a baking rack and lightly spray with cooking spray; set aside.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of 1/4-inch using the flat side of a meat mallet or side of a can (they will spread out a lot).
03 - Lay 2 slices of ham over each chicken breast. Evenly line a heaping 1/4 cup shredded cheese down the center of the ham, leaving about 1/2-inch border on all sides.
04 - Starting on the smaller end of the chicken, tightly roll up, folding the ham over the cheese on the end (to prevent it from oozing out). Secure with toothpicks.
05 - In a large skillet, melt 1 1/2 tablespoons unsalted butter in 1 1/2 tablespoons olive oil over medium heat. Add the panko and stir to coat. Continue cooking until the crumbs become golden brown, then immediately transfer to a large shallow dish (like a cake pan or pie plate). Once cool, stir in the Parmesan and breading spices.
06 - In a separate large shallow dish, whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons olive oil. Working with one chicken roll at a time, add chicken to the Dijon Wash and brush to evenly coat.
07 - Transfer to the breading and press the crumbs into all sides, turning as needed. Transfer to the prepared baking rack, leaving a few inches between each roll.
08 - Bake chicken at 350 degrees F until cooked to an internal temperature of 160 degrees on an instant read thermometer, about 30-35 minutes. Check the chicken the last 10 minutes of baking, and top with foil if necessary to prevent excess browning. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing.
09 - While the chicken is resting, whisk all of the sauce ingredients together in a large saucepan. Bring to a boil then reduce to a simmer until thickened. The sauce will be on the thin side, but will thicken once removed from the heat.
10 - Serve the Dijon Cream Sauce over the sliced chicken; garnish with parsley if desired.

# Notes:

01 - This elegant Cordon Bleu Chicken features tender chicken rolls stuffed with ham and Swiss Gruyere cheese, coated in a seasoned panko crust and served with a creamy Dijon sauce.
02 - STORAGE: Store in a single layer in an airtight container in the refrigerator for 4 to 5 days.
03 - TO FREEZE: You can freeze the chicken before or after baking. Flash freeze the crusted chicken on a baking rack for 2-3 hours or until solid, taking care the chicken isn't touching. Wrap each chicken roll tightly in plastic wrap, then place in a ziploc bag. Freeze for up to 3 months.
04 - TO REHEAT: Microwave: Transfer chicken slices to a microwave safe plate in an even layer. Microwave for 60 seconds, then at 10 second intervals as needed. Air fryer: Place chicken slices in a single layer in the basket without touching, air fry using the "snack" setting for 4 minutes. Oven: Place chicken slices on a baking rack set in a baking sheet and bake at 300 degrees F for approximately 8 minutes.
05 - MEAL PREP: You can prep all components ahead of time. Toast the panko and refrigerate the rolled chicken (wrapped in plastic) for up to 24 hours. The Dijon Cream Sauce can be made up to 3 days ahead and gently rewarmed before serving.

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