Easy Chicken Cordon Bleu

The main dish for dinner tonight.


3 lbs. thinly sliced chicken breasts
1 lb. thinly slice prosciutto
1 lb. thinly sliced provolone
2 cups breadcrumbs
2 tblsp. butter, melted

Parmesan Dijon Cream Sauce
4 tblsp. butter
4 tblsp. flour
2 cups milk
2 tsp. chicken bouillon granules
1 tsp. salt
2 tblsp. Dijon mustard
1 tsp. worcestershire sauce
1 cup grated Parmesan cheese


Preheat oven to 350.
Lightly grease two baking sheets with cooking spray and line with chicken.
Cover each piece with two pieces of prosciutto and 1-2 pieces provolone.
Mix breadcrumbs with melted butter, and sprinkle over the top of each piece.
Bake for 30-35 minutes, until chicken is cooked thoroughly, cheese is bubbly, and breadcrumbs are golden brown.
When chicken is almost done, prepare the sauce.

Parmesan Dijon Cream Sauce
Melt butter in a medium sauce pan over medium-low heat.
Add flour and whisk constantly.
Cook that mixture for 1-2 minutes, and then whisk in the milk.
Whisk constantly for 3-5 minutes, or until sauce simmers.
Once thick, remove from heat and stir in mustard, worcestchire sauce, and cheese.
If sauce is too thick, whisk in more milk, if not, continue to simmer.




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