Easy Sheet Pan 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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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  1.5 tsp Garlic powder
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  4 tsp Mustard, Dijon

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

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  6 Cheese, Swiss(168g)
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  4 Ham Or Canadian Bacon(55g)
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  2 Egg, Whole, Large(88g)
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  0.5 cup Bread Crumbs, Panko, Dry
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  0.3 cup Bread Crumbs, Italian Seasoned, Dry
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  2 cup Broccoli
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  2 cup Cauliflower
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  3 tbsp Butter
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  2 Garlic(6g)
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  2 tbsp Flour, All-Purpose, White
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  1.5 cup 2% Milk
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  1 tsp Chicken Bouillon, Dry
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)
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  2 tbsp Parsley, Fresh

Instructions

1. 1Pat the chicken breasts dry and season with salt, pepper, and garlic powder. Slice a horizontal pocket into the thickest side of each breast, being careful not to cut all the way through. Spread Dijon mustard inside each pocket, then insert Swiss cheese slices and ham into each pocket. Fold edges to seal and secure with toothpicks.
2. 2Set up two shallow bowls: whisk the eggs in one bowl, and combine panko and Italian seasoned breadcrumbs in the other. Dip each stuffed chicken breast into the egg wash, then dredge thoroughly in the breadcrumb mixture until fully coated on all sides.
3. 3Heat olive oil in a large skillet over medium-high heat until shimmering (about 1 minute). Working in batches of two, fry the breaded chicken for 4–5 minutes per side over medium-high heat until the breadcrumb coating turns golden brown and the internal temperature reaches 165°F. Transfer to a plate.
4. 4While the chicken cooks, toss the broccoli florets and cauliflower in a bowl with olive oil, salt, pepper, and garlic powder. Arrange them on a large sheet pan alongside the cooked chicken. Spray the chicken generously with cooking oil and sprinkle grated Parmesan over the vegetables.
5. 5Bake at 400°F for 15–20 minutes until the vegetables are tender and lightly browned at the edges and the breadcrumb coating is golden brown.
6. 6While the chicken and vegetables bake, melt butter in a small saucepan over medium heat. Add minced fresh garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1 minute over medium heat, stirring constantly. Slowly whisk in the milk until smooth, then add Dijon mustard, chicken bouillon powder, and grated Parmesan. Cook for 2–3 minutes over medium heat, whisking constantly, until the sauce thickens. Season with salt and pepper, and stir in fresh parsley.
7. 7Remove toothpicks from the chicken and let rest for 5 minutes. Divide the chicken, vegetables, and sauce evenly into 4 airtight containers while hot.