Chicken Cordon Bleu with Cream Sauce

Ingredients:

For the chicken cordon bleu:

2 boneless skinless chicken breasts (about 1 lb.), cut in half and pounded to about ½-inch thickness.

4 slices Virginia ham

4 slices muenster cheese

3 Tbl. mayonnaise

1 Tbl. Dijon mustard

1 tsp. Mrs. Dash garlic & herb seasoning

1 cup seasoned panko breadcrumbs

olive oil for pan browning

For the Dijon cream sauce:

1 cup cream

1 Tbl. mayonnaise

1 Tbl. Dijon mustard

1 Tbl. flour

½ tsp. garlic powder

salt and pepper to taste

Instructions:

For the chicken cordon bleu:

1-Pound chicken pieces between plastic wrap until even thickness (about ½-inch). Layer with a slice of ham and a slice of cheese and roll tightly. Secure rolls with a toothpick.

2-Combine mayonnaise, mustard and Mrs. dash seasoning in a small bowl. Coat the outside of each roll in mayo mixture then dredge in panko.

3-Heat olive oil in oven proof skillet over medium heat. Gently brown rolls on each side until golden. Set aside or refrigerate until ready to bake.

4-Preheat oven to 350 degrees. Bake chicken for 30 minutes or until done (internal temperature registers 165 degrees on an instant read thermometer).

For the Dijon cream sauce:

1-In a small saucepan combine all ingredients and whisk over medium heat until smooth and slightly thickened. Spoon around chicken rolls before baking.

To serve:

1-Plate chicken cordon bleu. Spoon sauce from pan over chicken and side of steamed broccoli (optional).