Preheat oven to 350 degrees
For Cordon Bleu
2 large boneless, skinless chicken breasts cut in half length wise so you have 4 thin breasts
8 slices of good deli ham
4 slices of swiss cheese cut in half
1 cup panko bread crumbs
2 Tbsp melted butter
Spray on a 9×13 baking dish with non-stick spray. Place chicken in baking dish. Place Swiss cheese on top of chicken breasts. Cover cheese and chicken with 2 pieces of ham per breast.
In a small bowl mix bread crumbs with butter, sprinkle on top of chicken.
Bake at 350 degrees for 30-35 minutes, until chicken is done, bread crumbs are crispy and cheese is bubbling.
Parmesan-Dijon Cream Sauce
2 Tbsp butter
2 Tbsp flour
1 cup milk
1 tsp chicken bullion granules
1/2 tsp salt
1/2 Tbsp dijon mustard
1/2 tsp Worcester sauce
1/4 cup Parmesan cheese
While chicken is baking-
In a medium sauce pot melt butter, add flour continue to cook for 1 to 2 minutes. Slowly stir in the milk whisking constantly add bullion and salt continue to whisk and cook on medium for 3-5 minutes until sauce thickens up.
Remove from heat stir in Parmesan, Worcester, and Dijon.
Keep sauce warm until chicken is done.
Serve each chicken cordon Bleu with sauce!!