Chicken Cordon Bleu for Two

 Chicken Cordon Bleu for Two

• 2 Chicken Breasts
• 4 slices Deli Ham (thinly sliced)
• 3 slices Swiss cheese
• ½ cup Bread Crumbs, unseasoned
• 1 tsp. each:
  • Dried Cilantro
  • Dried Basil
  • Dried Oregano
  • Dried Garlic powder
  • Dried Onion powder
  • Salt
  • Pepper
  • Parmesan cheese
• 1 egg, beaten
• 2 Tbsp Olive Oil
• 2 Tbsp + 4 Tbsp Butter
• 4 Tbsp Flour
• 1 ½ cup Chicken Stock
• 3 Tbsp Dry Sherry
• ¼ cup Heavy Cream

Pound chicken breasts to about ¼” thickness (almost see-through). Place 2 slices of ham and 1 ½ slices cheese on each pounded breast. Roll up tightly and use toothpicks to secure.

Combine breadcrumbs with spices and Parmesan cheese. Roll chicken in egg and then breadcrumb mixture.

Heat 2 tablespoons olive oil and 2 tablespoons butter in medium-high skillet. Brown chicken on each side until they are a nice golden brown (about 30-seconds to 1 minute). Remove to small casserole dish.

Wipe out pan and add 4 tablespoons butter to medium heat skillet. Melt the butter and add 4 tablespoons of flour. Whisk until smooth. Cook for about 1-3 minutes and add the chicken stock. Whisk until all clumps have vanished. Incorporate the sherry and stir until smooth. Turn off the heat and add the cream, stirring until smooth.

Pour over chicken (already in small casserole dish). Cover with lid. Cook in preheated 400-degree oven for 35 minutes.