Poulet cordon-bleu

Ingrédients

• 4 8 oz boneless skinless chicken breasts
• 4 1/4 inch thick slices honey ham
• 4 thick cut slices Swiss cheese
• 1 1/2 tsp salt (divided use)
• 1 tsp black pepper (divided use)
• 2/3 cup all purpose flour
• 1 tsp granulated garlic
• 1/2 tsp onion powder
• 1 large egg beaten with 3 Tbsp milk
• 1 3/4 cups Italian seasoned panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1/2 cup melted unsalted butter
• Sauce: (Optional)
• 2 Tbsp unsalted butter
• 2 Tbsp all purpose flour
• 1 1/4 cup heavy cream
• 3 Tbsp Dijon mustard
• 3 Tbsp finely grated Parmesan cheese
• 1/8 tsp ground nutmeg
• 1-2 Tbsp chopped fresh chives

Préparation

1. 1

   Preheat oven to 400°F. Fit an oven-safe wire rack inside a rimmed baking sheet and spray. Set aside.

2. 2

   Sprinkle the chicken pieces evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Use a sharp knife to cut a pocket in each chicken breast without cutting all the way through the other side.

3. 3

   Place two slices of cheese on top of two slices of ham and tightly roll. Stuff inside the chicken breasts and secure the pocket with toothpicks.

4. 4

   Dredge: 1st Bowl - Whisk together flour, remaining salt and black pepper, granulated garlic and onion powder in a shallow bowl. 2nd Bowl - Beaten egg and milk. 3rd Bowl - Panko breadcrumbs and grated Parmesan cheese.

5. 5

   Working with 1 chicken breast at a time dredge in flour, then dip in egg wash letting excess drip off. Dredge in panko-parmesan to coat, pressing to adhere. Place on prepared wire rack.

6. 6

   Drizzle the chicken pieces with melted butter. Be gentle so as not to disturb the breading.

7. 7

   Bake for 25-30 minutes or until the juices run clear and an instant read thermometer registers 160°F when inserted into the thickest portion of the chicken. Broil at the end of baking to brown further.

8. 8

   Dijon Cream Sauce: Melt butter over medium heat in a small heavy bottomed saucepan. Whisk in flour, cooking for 1 minute. Next, whisk in cream, Dijon mustard, Parmesan cheese and nutmeg. Simmer on low for 3-5 minutes, stirring occasionally until thickened. The sauce will thicken further as it cools.

9. 9

   Serve Chicken Cordon Bleu drizzled with sauce garnished with fresh chives.