Chicken Cordon Bleu

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  4 Chicken Breast, Boneless Skinless(1088g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  4 Ham Or Canadian Bacon(55g)
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  4 Cheese, Swiss(112g)
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  1.5 cup Bread Crumbs, Panko, Dry
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  0.5 tsp 1/2 tsp Italian seasoning ($0.05)
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  0.5 tsp Onion powder
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  0.5 tsp Garlic powder
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  1 tsp 1 tsp salt ($0.04)
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  0.3 tsp 1/4 tsp Freshly cracked black pepper ($0.02)
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  0.5 cup Unsalted Butter
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  2 tbsp Flour, All-Purpose, White
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  0.8 cup Whole Milk
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  0.5 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  0.5 tsp 1/2 tsp salt ($0.02)

Instructions

1. 1Butterfly each chicken breast by slicing horizontally through the middle without cutting all the way through, then open like a book. Place between two pieces of plastic wrap and pound with a meat mallet to an even ¼-inch thickness.
2. 2Season the flattened chicken breasts with the salt and pepper. Layer one slice of ham and one slice of Swiss cheese on each breast, then gently roll up tightly and set seam-side down.
3. 3Set up a breading station with two shallow bowls: one with melted butter, one with the panko breadcrumbs mixed with Italian seasoning, onion powder, garlic powder, salt, and pepper. Dip each chicken roll in butter, then coat thoroughly in the breadcrumb mixture.
4. 4Melt the first portion of butter in a large skillet over medium-high heat. Once foaming, add the breaded chicken rolls and cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
5. 5In the same skillet, melt the second portion of butter over medium heat. Whisk in the flour and cook 1–2 minutes, stirring constantly, until it forms a paste. Slowly pour in the milk while whisking to avoid lumps, cooking 3–4 minutes until thickened.
6. 6Remove from heat and stir in the Dijon mustard and Worcestershire sauce. Season with the remaining salt and pepper to taste.
7. 7Spoon the sauce over the chicken rolls and divide evenly into 4 airtight containers while hot. Refrigerate for up to 4 days.