This updated Chicken Cordon Bleu recipe offers a delightful twist with a crispy coating and a creamy mustard sauce.
Place each chicken breast between two pieces of plastic wrap and pound gently with a meat mallet until about 1/4 inch thick.
Pounding the chicken ensures even cooking and makes it easier to roll.
Lay a slice of ham and a slice of cheese on each chicken breast. Roll up tightly and secure with toothpicks.
Ensure the fillings are centered to prevent them from leaking out during cooking.
Dredge each chicken roll in flour, then dip in the egg and water mixture, and coat with breadcrumbs.
Double-coating with breadcrumbs can enhance the crispiness.
Heat butter and oil in a skillet over medium heat. Cook the chicken rolls until golden brown on all sides.
Use a combination of butter and oil for flavor and to prevent burning.
Transfer the chicken rolls to an oven-safe dish and bake in a preheated oven at 400°F for 15 minutes.
Baking ensures the chicken is cooked through without drying out.
In a small saucepan, combine Dijon mustard and heavy cream. Heat gently until warmed through.
Stir continuously to prevent the sauce from separating.
Serve the chicken rolls drizzled with mustard sauce and enjoy.
Garnish with fresh parsley for a pop of color.
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