Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 4 slices of cooked ham
  • 4 slices Swiss cheese (or Gruyère for extra flavour)
  • Salt and freshly ground black pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups dry breadcrumbs (preferably panko for crunch)
  • 2 tbsp olive oil or unsalted butter (for frying)
  • 1 tbsp unsalted butter
  • 1 small shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tsp white wine vinegar or lemon juice
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or chives, finely chopped (optional for garnish)

Instructions:

  1. Prepare the Chicken: Pound each chicken breast to about 1/2 inch thickness and season with salt and pepper.
  2. Assemble the Rolls: Place one slice of ham and one slice of cheese on each breast, then roll tightly.
  3. Bread the Chicken: Dredge rolls in flour, dip in beaten eggs, and coat evenly with breadcrumbs.
  4. Cook the Chicken: Bake at 375°F for 25-30 minutes or pan-fry over medium heat for 3-4 minutes per side until browned.
  5. Make the Sauce: Sauté shallots and garlic in butter, stir in flour, then gradually whisk in milk, cream, Dijon mustard, and vinegar; simmer until slightly thickened.
  6. Serve: Slice the chicken rolls, drizzle with the chicken cordon bleu sauce, and garnish with chopped parsley or chives.