Chicken Cordon Bleu





Chicken Cordon Bleu:

  1. Heat oven to 400°F.
  2. Flatten chicken to 1/4-inch thickness. Spread Dijon mustard on chicken; season with salt and pepper. Top each with 2 slices ham and 1/2 cup swiss. Sprinkle with chives. Roll up each tightly, jelly-roll style, starting with the short side. Tuck in the ends. Wrap each bundle tightly with plastic wrap, twisting at the ends. Refrigerate for at least 30 minutes.
  3. Place flour into a large, shallow bowl. Lightly beat eggs in a separate large, shallow bowl. Place bread crumbs into another large, shallow bowl. Coat chicken in flour. Dip chicken into eggs; then coat with bread crumbs, shaking off any extra coating between steps. Place chicken on a greased baking sheet.
  4. Bake for 35-40 minutes or until a thermometer inserted into meat reads 165°F.

Swiss Cheese Sauce:

  1. Meanwhile, melt butter in a saucepan over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until light brown. Gradually whisk in the wine, chicken broth, cream and Dijon mustard. Bring to a boil; cook and whisk for 2-3 minutes or until thickened. 
  2. Reduce heat to low. Gradually whisk in swiss until melted. Remove from the heat. Season with salt and pepper to taste. Serve sauce with chicken. Garnish with chives.