Crispy, Creamy Chicken Cordon Bleu

  • 4 chicken breasts
  • 8 slices Swiss cheese
  • 8 slices deli ham
  • 125g plain flour
  • 2 large eggs, beaten
  • 200g panko bread crumbs
  • Salt
  • Freshly ground black pepper
  • 4 tbsp. melted butter
  • 1 tsp. dried oregano
  • 4tbsp. butter
  • 30g plain flour
  • 480ml milk
  • 2tbsp. Dijon mustard
  • 25g freshly grated Parmesan
  1. Preheat the oven to 200°C (180ºC fan) and line a large baking tray with parchment paper. Place a chicken breast between two pieces of cling film on a cutting board and flatten to a half centimetre thickness with a meat mallet or rolling pin. Top chicken with 2 slices of cheese, then 2 slices of ham. Starting at the top of the breast, roll up tightly and secure with toothpicks. Repeat with remaining chicken breasts.
  2. Place flour, eggs, and panko in three shallow bowls. Season flour with salt and pepper. Add melted butter and oregano to panko and mix until incorporated.
  3. Working with one at a time, roll chicken first in flour, then eggs, then panko mixture, pressing to coat. Place on the prepared baking tray. Bake until golden and cooked through, 30 minutes.
  4. Meanwhile, prepare the sauce: In a large pan over medium heat, melt butter. Add flour and stir until golden, 2 minutes. Slowly whisk in milk, then add mustard. Let simmer until thickened, 5 minutes. Add Parmesan and stir until melted. Season with salt and pepper.
  5. Remove toothpicks from the chicken and serve with sauce.