Chicken Cordon Bleu

By spend with pennies

Ingredients

4 boneless skinless chicken breasts (5-6 oz each)
4 slices deli ham
4 ounces Swiss cheese (or Gruyere cheese, shredded or sliced )
3 tablespoons melted butter
1 clove garlic (minced)
1 cup seasoned bread crumbs
½ teaspoon dried thyme leaves
2 tablespoons butter
2 tablespoons all-purpose flour
¾ cup milk
¼ cup white wine
2 teaspoons Dijon mustard
1 chicken bouillon cube
½ teaspoon Worcestershire sauce
¼ cup shredded Parmesan cheese
salt and black pepper (to taste)

Prep Time20mins
Cook Time50mins
Servings4

Instructions

Preheat the oven to 350°F. Spray a baking dish or rimmed baking sheet with cooking spray or line with parchment paper.

Place the chicken breasts in between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound to ¼-inch thick (*see note). Season with ½ teaspoon of Kosher salt and ¼ teaspoon of pepper.

Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly-roll style. Secure with a toothpick.

Combine melted butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.

Place in a baking dish and bake 35-40 minutes or until the chicken reaches a internal temperature of 165°F.

To make the sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute.

Add in milk and wine a little bit at a time stirring after each addition until the mixture is smooth. Add in Dijon, bouillon and Worcestershire. Bring to a boil while whisking and reduce heat. Simmer for 1 minute.

Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste.

Remove the toothpicks from the chicken. Serve immediately with the sauce.