Tuesday, February 8, 2011

Chicken Cordon Bleu with Cheesy Mustard Béchamel

For dinner tonight, I decided to make Chicken Cordon Bleu with a Cheesy Mustard Béchamel. Clayton has never had Chicken Cordon Bleu, even though it has everything that he loves. He ended up loving it! I served it with some balsamic broccoli and caramelized onion-roasted mushroom cous cous. But you can chose other sides. Enjoy :)
Chicken Cordon Bleu with Cheesy Mustard Bechamel
For the Chicken:
2 Chicken Breasts, Butterflied & Pounded
4 Slices Ham, Cut into Strips
2 Slices Swiss Cheese, Cut into Strips
¼C Honey Mustard
1T Dijon Mustard
½C Italian Bread Crumbs
 Salt & Pepper, To Taste

For the Cheesy Mustard Béchamel:
2T Butter
2T Flour, Sifted
1 ¼C Milk, Heated
Salt & Pepper, To Taste
¼t Ground Mustard
1T Honey Mustard
1T Dijon Mustard  
½C Mozzarella Cheese, Shredded 

1. After you have butterflied and pounded your chicken, lay them out flat on a cutting board, so that you can stuff them. In a small bowl, whisk together the honey mustard and Dijon mustard. With a brush, spread the mustard mixture on the top surface of the chicken breast. Now, start to layer your strips of cheese and ham. I like to do a layer of cheese, a layer of ham, and then another layer of cheese. Once you have layered, roll the chicken breasts, so that the cheese and ham are securely rolled inside the chicken. Brush a little more mustard mixture on the outside of the stuffed chicken breasts and then roll them in the breadcrumbs.
2. Preheat the oven to 350 and line a baking dish with tin foil and spray with Pam. Place the stuffed chicken breasts on the baking dish and bake for 30-45 minutes depending on the size of the breasts and the heat of your oven. The chicken should no longer be pink, the cheese melted, and the breadcrumbs browned.
3. While the chicken breasts are baking, make the cheesy mustard béchamel sauce. Start off by warming the milk in a small pot. In a separate pot, melt the butter and then whisk in the flour and cook on medium heat for 2-3 minutes (do not let it brown). Next, whisk in the milk and bring to a boil, then lower down to simmer and cook for 2-3 minutes. During this cooking period, add the shredded cheese, honey mustard, Dijon mustard, ground mustard, salt, and pepper. Make sure you constantly whisk. Set this sauce aside until you are ready to serve.
4. Once the chicken is cooked, cut them into slices and spoon some of the béchamel over.
5. Serve immediately with the balsamic broccoli and caramelized onion-roasted mushroom cous cous. 

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