Chicken Cordon Bleu
Crispy Chicken Cordon Bleu stuffed with Hillshire Farm® Premium Deli Ham, and topped with a delectable cream sauce.
Breadcrumbs & Dredge
- 1 cup Panko Breadcrumbs
- 1 tsp paprika
- 2 Tbs butter
- 1 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 2 eggs
- 4 chicken breasts
- 1 tsp each Salt and pepper
- 8 slices swiss cheese
- 5.5 ounces Hillshire Farm® Premium Carved Slow Roasted Seasoned Ham
- 1 tsp garlic
- 3 Tbsp butter
- 2 tsp flour
- 3/4 cup heavy cream
- ¼ cup milk
- 1 tsp dijon mustard
- 2/3 cup Parmesan cheese
- 1 tsp pepper to taste
- 1 Tbs fresh parsley finely chopped
Preheat oven to 400F
Cut a pocket into each chicken breast
In the pocket you created in the chicken, add a slice of cheese, top with slices of Hillshire Farm® Premium Carved Slow Roasted Seasoned Ham, then top with another slice of cheese.
Close the pocket, and seal with 2 toothpicks.
Season the outside with salt and pepper.
In a pie plate, mix the mayonnaise, mustard, and eggs.
Put the panko and paprika into a separate pie plate, and mix together.
Dip the chicken into the egg mixture, coating it well, then immediately move it to the panko crumbs.
Use your fingers to press the breadcrumbs onto the side of the chicken.
Place in a baking dish.
Top each piece of chicken with ½ a Tbs of butter. Or spray with cooking spray.
Meanwhile, while chicken bakes, in a medium saucepan over medium heat, add butter, and garlic let butter melt, and garlic cook until fragrant, but not burnt.
Add flour to the pot, and whisk together, cook for 1 minute.
Add heavy cream and whisk until flour mixture is mixed in, and the sauce is smooth.
Add mustard, black pepper and cheese.
Continue to whisk, while cooking, until sauce has thickened, a few minutes, add or reduce milk to get your desired thickness.
Calories: 1046kcal | Carbohydrates: 18g | Protein: 84g | Fat: 69g | Saturated Fat: 37g | Cholesterol: 415mg | Sodium: 1470mg | Potassium: 1132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2270IU | Vitamin C: 4.5mg | Calcium: 743mg | Iron: 2.9mg