• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

Recipe video above. My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Served with a gorgeous traditional Dijon Cream Sauce! 

• Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
• Oil spray
• 2 small chicken breasts, (around 6-7oz/180-210g each)
• Salt and pepper
• 4 slices swiss cheese ((Note 1))
• 4 to 6 slices of ham, (about 2.5oz/75g (Note 2))
• 3 tbsp mayonnaise
• 1 1/2 tbsp Dijon mustard
• 1 egg
• 2 tsp plain flour
• 1 1/2 tbsp butter
• 1 1/2 tbsp flour
• 1 1/4 cups milk ((Note 3))
• 2 tbsp Dijon mustard
• 3 tbsp parmesan cheese, finely grated

Click Here For Step-By-Step Instructions