Instructions:
1. Prepare the Chicken:
- Preheat the oven to 375°F (190°C) if baking.
- Pound each chicken breast with a meat mallet between two sheets of plastic wrap until they are about 1/4 inch thick. Be careful not to tear the meat.
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
2. Stuff the Chicken:
- Lay a slice of ham and a slice of cheese (or two if you’d like extra cheese) in the center of each chicken breast.
- If desired, spread a little Dijon mustard on the ham or cheese for added flavor.
- Roll up the chicken tightly, tucking in the sides to fully encase the filling. Secure with toothpicks if necessary to hold the roll together.
3. Bread the Chicken:
- Set up a breading station with three shallow bowls: one for the flour, one for the beaten eggs, and one for the breadcrumbs.
- Dredge each chicken roll in flour, shaking off any excess. Dip it into the beaten eggs, then coat it in the breadcrumbs, pressing lightly to ensure the crumbs stick.
4. Cook the Chicken:
- For Baking:
- Place the breaded chicken rolls on a greased baking sheet. Drizzle or brush with a little olive oil to help them crisp up.
- Bake for 25-30 minutes or until the chicken is cooked through and golden brown.
- For Pan-Frying:
- Heat the olive oil and butter in a large skillet over medium heat. Add the chicken rolls and cook for 2-3 minutes on each side, until golden brown. Transfer to a baking sheet and finish cooking in the oven for about 10-15 minutes, or until the chicken is fully cooked.
5. Make the Sauce (Optional):
- While the chicken is cooking, prepare the sauce. In a small saucepan, combine the heavy cream, chicken broth, and Dijon mustard. Bring to a simmer.
- Stir in the grated Parmesan cheese and cook until the sauce thickens slightly, about 3-5 minutes. Taste and adjust seasoning as needed.
6. Serve:
- Remove the toothpicks from the chicken and serve with the sauce drizzled on top. Garnish with fresh parsley if desired.
Tips:
- You can make this recipe ahead of time by assembling and breading the chicken, then refrigerating it until ready to cook.
- For a healthier version, skip the pan-frying and bake the chicken directly.
- Feel free to experiment with different cheeses or add herbs like fresh thyme or rosemary for extra flavor.
Enjoy this Chicken Cordon Bleu, a perfect combination of tender chicken, savory ham, and gooey melted cheese!