Chicken Cordon Bleu with Parmesan-Dijon Sauce

This Chicken Cordon Bleu recipe is one of my new favorite dinners! I know DH agrees.  While I normally am not a fan of Chicken Cordon Bleu, this recipe uses an italian cheese mix rather than swiss.  It makes all the difference! And I love how easy it is to make.  You can do it with or without the sauce, but it tops the chicken off nicely.

Recipe:  (Printable Recipe Front and Back)

Boneless Skinless Chicken Breasts (1 for each serving).  I prefer them still just slightly frozen for ease of slicing.

Thinly Sliced Ham (2 per chicken breast)

1-2 C panko bread crumbs

2 Tbsp melted butter

2 C italian mixed cheese

Parmesan-Dijon Cream Sauce:

2 Tbsp butter

1 Tbsp + 1 tsp flour

1 chicken bouillon cube, crushed

1/2 tsp salt
1 C milk

1 Tbsp dijon mustard

1/2 tsp worchestershire

1/2 C parmesan

Preheat oven to 350 degrees.  Coat a 9x13 dish with cooking spray

Filet the chicken breasts (in half making 2 very thin chicken breasts).

In a medium bowl, combine the panko crumbs and butter.

Lay 1/2 of the chicken halves open in the baking dish.  Top each with 2 slices of ham, and sprinkle some cheese on top.  Top with other 1/2 of chicken breast.  Coat top with bread crumb mixture (slightly pressing it into the breast).  Bake for about 40-45 minutes.

Sauce:

Melt butter in  a medium sized sauce pan on the stove top.  Add flour and cook for about two minutes, whisking constantly.  Slowly add milk.

Stir in bouillon cube and salt.  Continue whisking until the sauce thickens (about 5 minutes). 

Stir in mustard, worchestershire sauce, and parmesan.  Mix until cheese is melted.

After baking the chicken, top with sauce and serve warm.