Easy Chicken Cordon Bleu

(Can you tell I am a little obsessed with chicken, my poor husband)

I really like this recipe.  I use to do the old roll-up version of cordon bleu and it was always so much work and I would always get frustrated with it. This is so simple and easy, no pounding chicken, no having "chicken juice fingers" forever while I try to get them all put together.  It's just simple and easy, lay everything on top of each other. And I feel like the cheese doesn't get all squished out the sides. I also really like the sauce recipe that goes with it. 

 

Easy Chicken Cordon Bleu

3 large boneless skinless Chicken Breasts, cut in half lengthwise, to form 2 thinner cutlets. (In total you will have 6 thin chicken breast cutlets)

12 slices deli Ham

12 slices thinly sliced Swiss Cheese

1 cup fresh Bread Crumbs

2 Tablespoons Butter, melted

FOR THE PARMESAN-DIJON CREAM SAUCE:

2 Tablespoons Butter

2 Tablespoons All-Purpose Flour

1 cup Milk

1 teaspoon Chicken Bouillon granules (or 1 bouillon cube, crushed)

1/2 teaspoon Salt

1 Tablespoon Dijon Mustard

1/2 teaspoon Worcestershire sauce

1/2 cup finely grated Parmesan Cheese

DIRECTIONS:  Lightly grease a 9×13 baking dish with cooking spray. Preheat oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the baking dish. Layer each chicken breast with two slices of ham, overlapping so they cover entire breast. Then over the ham layer two slices of swiss cheese overlapping to cover ham. Repeat over all chicken breasts. Sprinkle the bread crumbs over the tops of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through and cheese is bubbling, and bread crumbs are golden brown.

While the chicken bakes, in a medium saucepan on medium heat, melt the 2 tablespoons of butter. Stir in the flour, whisking constantly. Cook for about a minute. Slowly pour in the milk, still whisking constantly. Stir in the chicken bouillon granules, and salt. Continue to whisk constantly until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has thickened, turn the heat down to low and stir in the mustard, worcestershire sauce and Parmesan cheese. Stir until the cheese has melted. Keep the sauce warm until chicken is finished cooking.

Serve each chicken cordon bleu with warm sauce. ENJOY!