Description
Chicken layered with delicious honey ham and Swiss cheese topped with buttery and crispy panko bread crumbs and smothered in a Gruyere cheese sauce. Now that’s a Winner Winner Chicken Dinner that everyone will love!
Ingredients
- FOR THE CHICKEN CORDON BLEU:
- 1 cup Panko Bread Crumbs
- 2 Tablespoons Butter, Melted
- 3 Large Boneless, Skinless Chicken Breasts, Halved Lengthwise (to Form 2 Thinner Chicken Breast Cutlets)
- 12 slices Deli Honey Ham
- ½ pounds Sliced Swiss Cheese
- FOR THE GRUYERE-DIJON CREAM SAUCE:
- 2 Tablespoons Butter
- 2 Tablespoons All-purpose Flour
- 1 cup Milk
- 1 cube Chicken Bouillon, Crushed
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 Tablespoon Dijon Mustard
- 1 teaspoon Honey
- ½ teaspoons Worcestershire Sauce
- ½ cups Grated Gruyere Cheese
Preparation
Lightly grease a 9×13-inch baking dish with cooking spray and preheat oven to 350ºF. In a bowl, combine bread crumbs and melted butter. Set aside.
Lay cut chicken breasts in a single layer in the dish. Layer each chicken breast with 2 slices of ham and top with 2 slices of Swiss cheese, shingling across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle bread crumbs over the top of the chicken.
Bake chicken for 30–35 minutes, until chicken is cooked through completely, cheese is bubbling and bread crumbs are golden.
While chicken bakes, prepare the cream sauce. In a medium saucepan, melt butter. Stir in flour, whisking constantly while cooking for 1–2 minutes. Slowly pour in milk while whisking quickly. Stir in chicken bouillon granules, salt and pepper Whisk constantly over medium heat until mixture begins to simmer and thicken, about 3–5 minutes.
Once sauce has bubbled and thickened, remove from heat and stir in mustard, honey, Worcestershire sauce, and Gruyere cheese. Stir until cheese is melted. Keep sauce warm until chicken is finished baking.
Serve each piece of chicken with warm sauce.
