Chicken Cordon Bleu For One

Crispy baked Chicken Cordon Bleu features one tender chicken breast stuffed with ham and Swiss cheese topped with a crunchy coating and a simple sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 375° F (190° C). Generously coat a 4x6-inch baking dish with nonstick spray or butter and set the dish aside. In a small bowl or on a plate, stir together the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.

Step 2

Cover a cutting board with a sheet of plastic wrap. Place the chicken breast on top and cover it with an additional piece of plastic wrap. This prevents splattering and keeps your cutting board clean.

Step 3

With a mallet or a rolling pin, gently pound the chicken breast until it is ¼-inch thin. It is important to pound the chicken to an even ¼-inch thickness so that it cooks evenly and has a wider surface for the filling. The chicken will seem very thin, but it will be easier to roll this way. Be careful not to hit the chicken too hard. As the meat becomes thinner, the easier it is to tear.

Step 4

Top the chicken breast with the ham and cheese.

Step 5

Starting with the narrower side, roll up the chicken, tucking in the ham and cheese as you roll. Feel free to use a few toothpicks to hold everything together if you feel it's necessary. I usually don't use toothpicks. It really depends on how thin you pound the chicken. Thinner cutlets are much easier to roll and stay secured without toothpicks.

Step 6

Melt 1 tablespoon of the butter in a medium-sized bowl. Dip the chicken into the melted butter making sure the butter coats all sides of the chicken.

Step 7

Dredge the chicken roll completely in the breadcrumbs mixture gently patting as needed so that the crumbs adhere to all sides.

Step 8

Place the chicken in the prepared baking dish and top with ½ tablespoon of butter cut into small pieces.

Step 9

Bake for 30-35 minutes, until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer.

Step 10

Remove the chicken from the oven, Cover and let the chicken rest while you make the cordon bleu sauce.

Step 11

Melt butter over medium heat in a 1-quart saucepan. Add flour and cook, stirring frequently for 1 minute.

Step 12

Add the milk and stir.

Step 13

Add the dijon mustard and grated Parmesan cheese. Cook for 3 minutes, stirring constantly until thickened. The sauce will continue to thicken as it cools.

Step 14

Remove from heat and add salt and pepper to taste. Serve with chicken.

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