Chicken Cordon Bleu

Name: Chicken Cordon Bleu
Total time: 30 min
Yield: 4 servings
Ingredients: 2 chickens Breasts, butterflied into 4 pieces and pounded to ½” thickness; 4 slices Arla® Muenster Cheese; 4 slices deli ham; ¼ cup mayonnaise; 1 tsp dijon mustard; 1 cup toasted breadcrumbs; 2 tbsp butter; 2 tbsp flour; 2 tbsp cream cheese; ¼ cup chicken stock; 1 tsp dijon mustard; ¼ cup double cream; salt nd pepper to taste; ¼ cup grated parmesan cheese

https://www.arlausa.com/recipes/chicken-cordon-bleu/

Instructions

For the Chicken

Preheat oven to 400 degrees F.
Once the chicken is pounded thin and butterflied into 4 pieces, lay a slice of cheese on each piece of chicken. Layer on the ham. Roll up the chicken as tight as possible creating a log. You can use a toothpick to help keep it together, just remember to remove before serving.
In a small bowl, whisk the mayo and dijon. Use a pastry brush to coat the chicken in the mayo mixture on all sides.
Generously coat the chicken in the toasted breadcrumbs, pressing the breadcrumbs into the meat to ensure it sticks.
Lay the chicken on a greased baking sheet or casserole dish. Bake at 400 for 20-25 min, or until chicken reaches an internal temperature of 165 degrees F.

For the Sauce

While the chicken is baking, prepare the sauce.
In a large skillet, melt the butter, then whisk in the flour. Cook the flour for 2-3 minutes.
Stir in the cream cheese and chicken stock.
Once cream cheese is melted, stir in the dijon, and salt and pepper. Then, stir in the heavy cream and continue to stir until smooth.
Finish with grated parmesan.
Pour sauce over the chicken to serve.

Ingredients

For the Chicken

Chickens Breasts, butterflied into 4 pieces and pounded to ½” thickness	2
Arla® Muenster Cheese	4 slices
Deli ham	4 slices
Mayonnaise	¼ cup
Dijon mustard	1 tsp
Toasted breadcrumbs	1 cup

For the Sauce

Butter	2 tbsp
Flour	2 tbsp
Cream cheese	2 tbsp
Chicken stock	¼ cup
Dijon mustard	1 tsp
Double cream	¼ cup
Salt nd pepper to taste
Grated parmesan cheese	¼ cup

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