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. 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 1 teaspoon 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. Transfer to a plate.
4. 4While the chicken cools slightly, toss the broccoli florets and cauliflower in a bowl with olive oil, salt, pepper, and remaining garlic powder. Arrange the breaded chicken in the center of a large sheet pan, then distribute the vegetables around it. Spray the chicken generously with cooking oil spray to help the coating crisp further, then sprinkle grated Parmesan over the vegetables.
5. 5Bake at 400°F for 25–30 minutes until the chicken's internal temperature reaches 165°F and the coating is golden brown, and vegetables are tender and lightly browned at the edges.
6. 6While the chicken bakes, 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 half the milk until smooth, then add the remaining milk, Dijon mustard, chicken bouillon powder, and grated Parmesan. Continue cooking for 2–3 minutes over medium heat, whisking constantly, until the sauce thickens. Season with salt and pepper, and stir in fresh parsley if desired.
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.