Easy Baked Chicken Cordon Bleu (Print Version)

# Ingredients:

01 - 2 small chicken breasts (6-7oz/180-210g each).
02 - 4 slices swiss cheese.
03 - 4-6 slices ham (2.5oz/75g).
04 - 1/2-1 cup panko breadcrumbs.
05 - 3 tbsp mayonnaise (for Super Easy method).
06 - 1 1/2 tbsp Dijon mustard (for Super Easy method).
07 - 1 egg (for Quick Dredge method).
08 - 2 tsp plain flour (for Quick Dredge method).
09 - 1 1/2 tbsp butter (for sauce).
10 - 1 1/2 tbsp flour (for sauce).
11 - 1 1/4 cups milk.
12 - 2 tbsp Dijon mustard (for sauce).
13 - 3 tbsp parmesan cheese, finely grated.
14 - Salt and pepper to taste.
15 - Oil spray.

# Instructions:

01 - Heat oven to 390°F/200°C. Toast panko with oil spray until light golden, about 3 minutes.
02 - Cut pocket in chicken breasts. Fill each with 2 folded cheese slices and ham. Close with toothpicks. Season with salt and pepper.
03 - Mix mayo and mustard, spread on chicken top and sides. Press breadcrumbs on top and sides, spray with oil.
04 - Mix egg and flour. Dip chicken in mixture, then coat in breadcrumbs. Spray with oil.
05 - Cook 25-30 minutes until golden and cooked through.
06 - Cook butter and flour 1 minute. Gradually whisk in milk, add mustard and cheese. Cook 3 minutes until thick.

# Notes:

01 - Can be made ahead and refrigerated 24 hours.
02 - Swiss cheese works best for holding shape.
03 - Can use low-fat milk for sauce.
04 - Freezer-friendly when uncooked.

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