Easy Chicken Cordon Bleu {GF}

I've heard of this dish before, but always thought it was to complicated to make. So when I found this simple and easy recipe, I couldn't wait to try it. Just 10 minutes of hands on time, 30 minutes in the oven and supper is ready. The original recipe also gave directions on a yummy sounding mustard sauce you could serve with this dish. I'll share that with you as well, and will definitely be trying it next time I make this dish.

Easy Chicken Cordon Bleu {GF}

4 thin-cut, boneless, skinless chicken breast
8 thin slices good quality deli ham
1 cup bread crumbs (preferably fresh) {I used GF biscuits, crumbled fine}
2 tablespoons butter, melted
1 tsp. Italian seasoning
4 slices Swiss cheese

Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs, Italian seasoning and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with a slice of Swiss cheese, then top with two slices of ham. Sprinkle the bread crumbs over the top of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

Parmesan-Dijon Cream Sauce:

2 tablespoons butter
1 tablespoons cornstarch
1/2 cup milk
1/2 cup chicken broth
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese

In a medium saucepan, melt the 2 tablespoons butter in the milk and chicken broth, stirring occasionally. Once milk and broth is simmering, blend cornstarch with 2 tablespoons of water until smooth, then pour cornstarch mixture into milk. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.

Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.

Serve each chicken cordon bleu portion with warm sauce.

Adapted From: The Girl Who Ate Everything




This recipe was shared with these linky parties: Monday: Skip To My Lou, Make Ahead Meals For Busy Moms, A Southern Fairytale Tuesday: Balancing Beauty and Bedlam, Chef In Training, Whole New Mom Wednesday: We are That Family, This Chick Cooks, The Thrifty Home Thursday: Somewhat Simple,Feeding Four, It's a Keeper, Raising Mighty Arrows, Miz Helen's Country Cottage, Friday: Comfy In The Kitchen, At The Picket Fence, Bacon Time With The Hungry Hippo Saturday: Six Sisters' Stuff Sunday: Nifty Thrifty Things, Homemaker On A Dime