Chicken Cordon Bleu

I like is chicken cordon bleu because it is One of my favorite dishes. I could eat it every day. When I started accounting for calories I wasn’t sure that I’d be able to find a chicken cordon bleu alternative but here it is, a version of the recipe that still gives me that feeling of eating junk food but also tucks into my daily macro targets.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients:

• 4 boneless skinless chicken breasts
  
• 4 slices of deli ham thick sliced
  
• 8 ounces cheese sliced
  
• 1/2 cup all-purpose flour
  
• 1/2 tsp onion powder
  
• 1/2 tsp garlic powder
  
• 2 large eggs
  
• 2 cups panko breadcrumbs
  
• salt and pepper to taste

Dijon Cream Sauce:

• 2 Tbsp all-purpose flour
  
• 2 Tbsp unsalted butter
  
• 2 cups whole milk
  
• 2 Tbsp Dijon mustard
  
• 1/2 cup cheese shredded
  
• fresh chopped parsley optional as garnish

Instructions:

1. Place each chicken breast between two sheets of plastic wrap and flatten with a mallet to a thickness of 1/2 inches.
   
2. Remove the plastic wrap from the chicken breasts and season them with salt and pepper. Cover the chicken breast with a ham slice(s). Cover with swiss cheese slices.
3. Roll up the chicken breast slowly, keeping the contents inside and compact with the under layer of plastic wrap. To keep the chicken breast in place, wrap it completely with plastic wrap.
   
4. Refrigerate the wrapped chicken breasts for at least 30 minutes to help them hold their form.
   
5. Prepare a dredging station in the meantime. In a small bowl, mix 1/2 cup flour, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt. To blend, stir everything together.
   
6. Whisk the two eggs together in a separate bowl.
   
7. Place the panko crumbs in a third basin.
   
8. The oven should be at 350 degrees Fahrenheit.
   
9. Remove the plastic wrap from the chicken breast. Dredge by dipping each side into the flour mixture, then dipping it into the egg mixture, and then dipping it into the panko.
   
10. Place the breaded chicken breasts on a baking sheet lined with foil or parchment paper.
    
11. Preheat the oven to 350°F and bake for 30-40 minutes, or until the internal temperature reaches 165°F. (Cook time varies according to the size and thickness of the chicken breasts.)
    
12. Melt the butter in a pot to make the dijon cream sauce. Whisk in the flour, then drizzle in the milk in a steady stream, whisking constantly until the mixture is smooth. Cook, stirring frequently, until the liquid thickens over medium heat. Combine the mustard and swiss cheese in a mixing bowl (if using). As desired, drizzle dijon sauce over the roasted chicken.
    
13. Serve immediately with freshly cut parsley as a garnish.