Yes, another chicken recipe 🙂
Boneless skinless chicken breast for dinner does NOT have to be boring or the same old same ol. Recently I was trying to get creative on what to do with these beautiful boneless skinless chicken breast – my husband is not a huge fan of the white meat bird for dinner.
So I decided I would go back to an old recipe, spruce it up a bit and make it new again. So here we have a classic chicken cordon blue with a Parmesan-Dijon cream sauce. This turned out so very good and really is not difficult
Start with your chicken breast and pound them out until they are thin enough to roll with the ham and cheese inside. Then move on to a classic breading station – dust with flour, then egg wash then coat with panko. Bake for 30-40 minutes, top with the parmesan-dijon cream sauc
e and you have a classic dinner in no time. Your family will be begging for you to make this a weeknight staple.
The photo here is served with mashed potatos and asparagus, tonight I think it will be egg noodles and mixed veggies
- 2 boneless, skinless chicken breasts – you can butterfly and use one large breast or in my case I use two 6 oz breasts
- 2 – 4 slices deli honey ham
- 2-3 slices Swiss or Provolone cheese
Parmesan-Dijon Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/4 cup chicken broth
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup finely grated Parmesan cheese
- Parsley, for garnish
- Salt and pepper, to taste
- Coat a 9″ x 13″ baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.
- Setup your breading station and then move on to step #3
- mix the 1 egg with about 2 TBS of water to make an egg wash
- Place flour for dusting on a plate
- Place bread crumbs on a plate. \
- Pound each breast until they are fairly thin then top each with slices of ham and cheese, now its time to roll. Roll the breast from the short end, rolling away from you.
- Dust with flour, then dip in egg wash and then coat with bread crumbs.
- Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown. You may want to broil the chicken for a minute or two to really brown the bread crumbs.
- While the chicken bakes, melt butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk and chicken broth while whisking constantly, make sure there are no lumps. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese, until the cheese is melted. Season sauce with salt and pepper. Keep the sauce warm.
- Remove chicken from oven, plate, and top with sauce. Sprinkle with parsley, if desired.
