Crispy Baked Chicken Cordon Bleu

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place each chicken breast between two sheets of plastic wrap and use a meat mallet to pound to a uniform 1/4-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
3. Place two slices of smoked turkey and one slice of Swiss cheese on each chicken breast.
4. Roll the chicken around the filling, tucking the ends inward to seal the cheese, and secure each roll with 3–4 toothpicks.
5. Prepare three shallow bowls: one with 1/2 cup flour, one with beaten eggs, and one with 1 1/2 cups Panko mixed with 1 tsp paprika and 1 tsp garlic powder.
6. Dredge each roll in flour, shaking off excess, dip in the egg wash, and press firmly into the seasoned Panko.
7. Place the breaded rolls on a wire rack set over a baking sheet and lightly drizzle 3 tbsp melted butter over the top of each roll.
8. Bake for 25–30 minutes, or until the crust is golden brown and the internal temperature reaches 165°F (74°C).
9. While the chicken rests, melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour for 1 minute to create a roux.
10. Slowly whisk in 1 cup chicken broth and 1/2 cup heavy cream, simmering until the sauce thickens enough to coat the back of a spoon.
11. Stir in 1 tsp lemon juice and season with salt and black pepper to taste.