Saturday, November 12, 2011

Chicken Cordon Bleu

(Picture and recipe from The Girl Who Ate Everything, with a few things of my own added)

2 Chicken breasts (cut in half-length wise to make thinner)
Deli sliced ham (about 2 pieces for each piece of chicken)
Swiss cheese (1 slice for each piece of chicken)
1 cup Italian Breadcrumbs
2 TBSP butter (melted)
1 cup Parmesan cheese (1/2 for breadcrumb mixture, 1/2 for sauce)

For Parmesan Dijon Cream sauce-
2 TBSP Butter
2 TBSP Flour
1 cup milk
1 TBSP Dijon mustard
1/2 tsp Worcestershire sauce
1/2 tsp salt
1 tsp chicken bullion

Place chicken in a 9x13 greased pan. Place the ham slices on each piece covering the chicken, next place the cheese on top of the ham. Mix the breadcrumbs, Parmesan cheese and butter together until mixed. Sprinkle the breadcrumbs over the chicken. Bake at 350 degrees for 30-35 minutes or until chicken is done and breadcrumbs are brown.

When the chicken is almost done start your cream sauce by melting the 2 TBSP butter in a medium sauce pan. Add the flour and whisk for about a minute. Slowly add the milk, whisking quickly the entire time. Next add the bullion and salt. Bring this to a bubble, stirring constantly. Take off the heat and add the Worcestershire sauce, Dijon mustard, and Parmesan cheese until mixed. This will go over the chicken when finished.

This was a super easy and yummy recipe! We loved the cream sauce, it gave it extra flavor! Enjoy!

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