Poulet cordon bleu

Ingrédients

• 2 chicken breasts (boneless & skinless, cut in half horizontally)
• Salt & pepper
• 4 slices ham
• 4 oz Swiss cheese (or Gruyere cheese)
• 1 egg
• 1/4 cup shredded Parmesan cheese
• 1/4 cup seasoned breadcrumbs (gluten-free)
• 1/4 teaspoon thyme
• 2 tablespoons butter
• 2 tablespoons flour
• 3/4 cup milk
• 2 teaspoons Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons grated Parmesan cheese
• Salt & pepper (to taste)

Préparation

1. 1

   Preheat the oven to 375 F° and line a baking sheet with parchment paper.

2. 2

   Roast the bread crumbs for 5 minutes. Remove from the oven, let cool and preheat the oven to 400 F.

3. 3

   Place a plastic wrap over chicken breast cutlets and pound them to an even thickness of ¼” – ½” using a mallet. Lightly season with salt and pepper on both sides.

4. 4

   Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken tightly and place seam-side down.

5. 5

   Carefully coat each rolled chicken piece in the egg wash, then transfer to the seasoned Parmesan breadcrumbs & thyme and coat chicken evenly.

6. 6

   Place on the prepared baking sheet and bake at 400 F for 20 - 25 minutes or until chicken reaches 165°F.

7. 7

   --- Creamy Dijon Sauce ---

8. 8

   Melt butter in a small saucepan. Add flour and cook for 1 minute while stirring constantly.

9. 9

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

10. 10

    Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste. Serve over chicken.