Deliciously Creamy Chicken Cordon Bleu

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 4 slices ham (preferably smoked or honey ham)
• 4 slices Swiss cheese
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (panko for extra crunch)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 Prise salt (optional)
• 1 Prise pepper (optional)
• 1 tbsp olive oil
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme, chopped
• 0.5 tsp dried thyme
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the chicken breasts between two layers of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to about 0.5 inch thickness.
3. Season both sides of each chicken breast with salt, pepper, garlic powder, and onion powder.
4. Lay one slice of ham and one slice of Swiss cheese on each chicken breast. Carefully roll the chicken tightly, securing it with toothpicks if necessary.
5. Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each chicken roll in the flour, shaking off the excess, then into the egg, and finally roll it in the breadcrumbs until fully coated.
6. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken rolls and cook until golden brown on all sides, about 3-4 minutes per side. You may need to work in batches.
7. Once evenly brown, transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
8. While the chicken is baking, prepare the creamy sauce: In a small saucepan, heat the heavy cream over medium heat. Stir in Dijon mustard and thyme, cooking until warmed through. Season with salt and pepper to taste.
9. Once the chicken is done, remove it from the oven and let it rest for a few minutes. Carefully remove any toothpicks.
10. Slice the chicken rolls and serve drizzled with the creamy sauce. Garnish with fresh parsley before serving.