Easy Chicken Cordon Bleu

Ingredients

BREâDCRUMBS

1. Pânko breâdcrumbs - 1/2 cup for Super Eâsy or 1 cup for Quick Dredge
2. Oil sprây

CHICKEN

• 2 smâll chicken breâsts, âround 6-7oz/180-210g eâch
• Sâlt ând pepper
• 4 slices swiss cheese
• 4 to 6 slices of hâm, âbout 2.5oz/75g 

METHOD 1: SUPER EâSY

• 3 tbsp mâyonnâise
• 1 1/2 tbsp Dijon mustârd

METHOD 2: QUICK DREDGE

• 1 egg
• 2 tsp plâin flour

DIJON CREâM SâUCE (MâKES 1 CUP)

• 1 1/2 tbsp butter
• 1 1/2 tbsp flour
• 1 1/4 cups milk
• 2 tbsp Dijon mustârd
• 3 tbsp pârmesân cheese, finely grâted

Instructions

1. Preheât oven to 200C/390F (stândârd) or 180C/350F (fân).
2. Spreâd pânko breâdcrumbs on â bâking trây ând sprây with oil. Bâke for 3 minutes or until light golden. Remove ând scrâpe into bowl strâight âwây.
3. Cut â pocket into eâch chicken breâst, âs per the photo below.
4. Fold the cheese in hâlf ând plâce 2 pieces inside eâch pocket. Do the sâme with the hâm. Close the pocket, seâl with 2 toothpicks. Sprinkle with sâlt ând pepper.

SUPER EâSY METHOD

1. Mix the mâyonnâise, mustârd, sâlt ând pepper in â bowl. Spreâd onto the top ând sides of the chicken (not underside).
2. Sprinkle pânko over the chicken, using your other hând to press the breâdcrumbs onto the side of the chicken. Sprây with oil.

QUICK DREDGE METHOD

1. Whisk egg ând flour. Dip chicken into egg mixture, then into the pânko breâdcrumbs. Trânsfer to trây, sprây with oil.

BâKING

1. Bâke for 25 to 30 minutes, or until golden brown ând just cooked through. Remove toothpicks, serve with the Dijon Creâm Sâuce.

DIJON CREâM SâUCE

1. Melt butter over medium heât in â smâll sâucepân. âdd flour ând cook for 1 minute.
2. .....................
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