Chicken Cordon Bleu
"Note: fresh bread crumbs here make all the difference. I save the heels of my bread stashed in the freezer for just a recipe like this when I need to grind up fresh bread crumbs quickly in my blender or food processor. Also, try to find really thick chicken breasts – it makes it easier to cut them in half lengthwise and still have a good-sized portion...."
INGREDIENTS
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3 large chicken boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
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12 slices deli ham
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1 cup bread crumbs
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2 tablespoons butter, melted
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1/3 to 1/2 pound thinly sliced swiss cheese
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For the Parmesan-Dijon Cream Sauce
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup milk
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1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
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1/2 teaspoon salt
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1 tablespoon Dijon mustard
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1/2 teaspoon Worcestershire sauce
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1/2 cup finely grated Parmesan cheese
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