Classic Chicken Cordon Bleu
4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices deli ham
1/4 melted butter or margarine
1/2 cup dried bread crumbs
2 Tbs. butter or margarine
2 Tbs. flour
1 cup milk
1 tsp. chicken bouillon granules or 1 cube chicken bouillon
salt and pepper to taste
1/8 cup grated Parmesan cheese
1/8 cup grated Swiss cheese (cheeses are optional, but highly recommended)
Preheat oven to 350. Place one chicken breast in a large ziploc bag with the air pressed out or between 2 pieces of plastic wrap. Pound flat with the flat end of a meat mallet or a heavy can until 3/8 inch thick. Repeat with remaining chicken. Sprinkle chicken with salt and pepper. Layer ham and Swiss onto each chicken breast. Roll chicken up and secure with wooden toothpicks. Roll chicken in melted butter and bread crumbs. Arrange in medium casserole dish and bake for 30-40 minutes until cooked through.
While chicken is baking make the sauce. Start by making a roux of flour and butter by melting the butter in a sauce pan then sprinkling the flour on top and cooking until a light golden color. Then whisk in milk and bouillon. Bring to a boil and stir constantly until thickened. Reduce heat and season to taste. Add cheese and stir until melted and incorporated. Serve sauce over hot chicken and mashed potatoes.
Put chicken between plastic or in a large ziploc bag.
Pound it thin with the flat side of a meat mallet or a heavy can.
Cover each piece of chicken with a single layer of Swiss cheese and ham.
Roll up the chicken and secure with toothpicks. Roll in melted butter and bread crumbs.
While the chicken is cooking, make the sauce. Start with a roux of butter and flour.
Add other ingredients and whisk until thickened.
Serve sauce over cooked chicken and mashed potatoes.