We always buy chicken cordon bleu from the grocery stores.
Although the flavors are good, the chicken always turns dry when cooked.
Who knew it was this easy?
Image by Preppy Kitchen via YouTube
They may look fancy, but they are actually easy to make.
Ham and cheese are rolled with chicken, breaded, and then baked until golden and crispy.
Top it with a creamy sauce before serving.
Mix then set aside.
Step 3:
Using a knife, butterfly each chicken breast, leaving one long side attached.
Open each one like a book with the cut side facing up.
Roll each one and secure the seam with toothpicks.
Step 5:
Get two shallow dishes.
Add the flour to the first, and the eggs to the second.
Work one at a time.
Dredge the stuffed chicken breasts in the flour, then shake off any excess.
Coat in egg mixture, then place back into the panko to coat.
Arrange on the prepared wire rack.
Step 7:
Make the sauce while the chicken is cooking.
Place a small saucepan over medium heat, and add the butter.
Once its beginning to bubble, whisk in the flour.
Cook, while whisking constantly for 2 minutes.
Slowly pour the milk while whisking.
Once fully incorporated, vigorously whisk in the mustard.
Slowly whisk in the cheese until melted.
Step 9:
Serve the chicken with a spoon of the sauce on top.
