Easy Sheet Pan Chicken Cordon Bleu

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  Chicken Breast, Boneless Skinless

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

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  1 pinch salt (to season)
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  1 pinch pepper (to season)
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  Garlic powder(8g)
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  Mustard, Dijon(20g)

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

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  Cheese, Swiss
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  Ham Or Canadian Bacon
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  Egg, Whole, Large(100g)
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  Bread Crumbs, Panko, Dry(120g)
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  Bread Crumbs, Italian Seasoned, Dry(60g)
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  Broccoli(480g)
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  Cauliflower(480g)
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  Olive oil(30g)

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

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  Parmesan Cheese(30g)

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

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  Butter(45g)
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  Garlic(120g)
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  Flour, All-Purpose, White(30g)
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  2% Milk(360g)
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  Mustard, Dijon(15g)

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

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  Chicken Bouillon, Dry(5g)
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  Parmesan Cheese(60g)

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

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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)
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  Parsley, Fresh(30g)

Instructions

1. 1Arrange shelf to the middle of your oven. Preheat oven to 200C/400F. Spray a large baking sheet with non stick cooking oil spray. Set aside.
2. 2Season chicken breast with salt, pepper and 1/2 teaspoon garlic powder. Slice a pocket into the largest side of each breast. 
3. 3Spread the inside of each pocket with 1 teaspoon Dijon mustard per breast. Place 3 cheese halves and one slice of ham slice into each breast. Fold the edges of the chicken to cover the filling and seal with toothpicks. 
4. 4In one shallow bowl, whisk the eggs. In another bowl, add the Panko and the seasoned breadcrumbs; mixing them well. Dip each breast into the egg wash first and then dredge in the breadcrumbs to fully coat. 
5. 5Add enough oil to cover the base of a frying pan. Fry the chicken in batches of two, for ABOUT 4 minutes each side, until the crumbs are golden (it doesn't matter if the chicken is not cooked through, you will continue baking in the oven). 
6. 6Once golden browned, use tongs to arrange chicken in the middle of the baking sheet. Continue with VEG.
7. 7After breading, arrange chicken in the middle of the baking sheet and spray generously with cooking oil spray, completely soaking the crumbs (this helps the crumbs turn a nice golden brown colour during baking). Continue with VEG.
8. 8Add the broccoli and cauliflower into a bowl. Drizzle with the olive oil and season with salt, pepper and the remaining 1 teaspoon garlic powder. Mix well with your hands.
9. 9Arrange the vegetables around the chicken on the baking sheet (if you don't have enough room for the vegetables, use a second baking sheet). Sprinkle the vegetables with 2 tablespoons of parmesan cheese (If desired).
10. 10Bake for 25-30 minutes, or until the chicken is golden and cooked through, and the vegetables are tender. 
11. 11Remove toothpicks from the chicken and allow to rest for 5 minutes before serving with the Dijon Cream Sauce.
12. 12While chicken is in the oven: Melt butter over medium heat in a small saucepan. Add the garlic and cook until fragrant (about 30 seconds). Reduce heat down to low, whisk in flour and cook for 1 minute.
13. 13Slowly add half the milk and whisk until the flour mixture is smooth and blended.
14. 14Add remaining milk, mustard, stock powder and parmesan, and continue cooking for 2-3 minutes while whisking until thickened. Keep in mind the sauce with continue to thicken as it cools. Add in extra milk only if needed, in 1-2 tablespoonful increments, until reaching your desired consistency. Season with salt and pepper to taste. 
15. 15Add the parsley, if desired. Serve with chicken and veg.