Chicken Cordon Bleu a la Honey Baked Ham
A true classic made even better with the addition of the World's Best Ham. Show off a little bit for your friends and family and spoil them with this delightful dish.
Honey Baked Ham
Fresh Parsley (minced)
1 1/2 TBL
1 1/2 TBL
FOR THE SAUCE
1 3/4 CUPS
Garlic Clove (minced)
Parmesan Cheese (grated)
Begin by laying a 12-inch by 12-inch square of plastic wrap or waxed paper down on a work space. Place a chicken breast on top of plastic wrap and lay another piece of plastic wrap on top of chicken breast. Beginning in the center and working your way to the edges, using a kitchen mallet or a rolling pin, gently but firmly pound the chicken breast until it is approximately 1/4th to 3/8ths of an inch thick.
Remove top layer of plastic wrap. Sprinkle chicken breast with a pinch of salt and pepper. Lay a piece of ham on top of chicken, leaving an inch of space around the edges. Lay a slice of cheese on top of the ham. Gently roll the chicken breast, ham and cheese up like a cigar. Roll bottom piece of plastic around chicken, twisting the edges until chicken forms into a log shape. Repeat with remaining chicken breasts and then place in refrigerator for 30 minutes.
While chicken is resting in the refrigerator, prepare your breading station. Spread 1/4 cup of flour out on a flat plate. Beat the egg and water together in a shallow dish/bowl. Mix bread crumbs and minced parsley together in another shallow dish/bowl.
Remove chicken from refrigerator and unwrap from the plastic. Roll each piece of chicken in the flour, shaking off any excess. Next, dip the chicken in the egg wash, letting any excess egg drip back into the dish. Finally, gently roll the chicken in the bread crumb mixture, making sure to entirely coat each piece of chicken.
Preheat your oven to 375 degrees. Warm the butter over medium heat in a large pan. Once butter has begun to brown, add the olive oil. Once oil and butter are hot, brown each piece of chicken in the pan. Do this one or two pieces at a time so as not to crowd the pan. Brown each piece entirely and place on a baking sheet. Once all pieces of chicken have been browned, place baking tray in the oven and cook for 15 to 20 minutes or until cooked through.
While the chicken is baking, prepare your sauce. In a small sauce pan, warm the butter over medium heat. Once butter is hot, add garlic and cook until fragrant, 30 seconds to 1 minute. Whisk flour into butter until smooth. Add milk, mustard, cheese, salt and pepper and whisk until combined. reduce heat to medium low and simmer for 3 to 4 minutes or until sauce starts to thicken. Remove from heat.
Remove chicken from oven and let rest for 5 to 10 minutes. Serve chicken whole or cut in to 1 inch slices. Drizzle with the Dijon cream sauce. Enjoy!