Chicken Cordon Bleu

Description: Breaded chicken, stuffed with ham and swiss cheese. Includes an optional mornay sauce (think alfredo). Yield: Two servings

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Chicken

Qty	Unit	Ingredient
2		Chicken breasts
4		Ham Slices
4		Swiss Cheese Slices
2/3	c.	Bread Crumbs
1/3	c.	Parmesan Cheese (freshly grated)
2/3	c.	Flour
1		Egg
1/2	c.	Milk
		Garlic Powder (to taste)
		Kosher Salt (to taste)
		Dried Oregano (to taste)
		Black Pepper (to taste)

Directions:

1. Butterfly chicken, then tenderize to about 1/4 inch
2. Season the inside of the chicken with garlic powder, kosher salt, and oregano
3. Add slices of ham and swiss cheese to each chicken breast
4. Fold chicken so that ham and swiss is wrapped inside
5. Mix egg and milk in a bowl with a whisk
6. Mix bread crumbs and parmesan and place in a bowl or on a plate
7. Mix flour and black pepper in a bowl or on a plate
8. Lightly oil the bottom of a baking dish
9. Coat the outside of each chicken breast in flour, then egg/milk, then bread crumbs/parmesan
10. Place chicken in oiled baking dish
11. Bake chicken in oven at 350 F. for about 25 minutes
12. Turn chicken over and bake for another 20 minutes
13. When fully baked, remove chicken from oven and let rest for 5-10 minutes
14. Serve with Mornay sauce if desired

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Mornay Sauce

Qty	Unit	Ingredient
1/2	Tbsp.	Butter
1/2	Tbsp.	Flour
1/2	c.	Milk
1/4	c.	Parmesan Cheese (freshly grated)
		Garlic Powder (to taste)
		Kosher Salt (to taste)
		Black Pepper (to taste)

Directions:

1. Mix butter and flour with a whisk over medium low heat until it begins to bubble
2. Add milk and heat
3. Add parmesan when milk is warm
4. Add garlic powder, kosher salt, and black pepper
5. Stir constantly to avoid bubbling/boiling
6. When the sauce has thickened and is well mixed you can reduce the heat to very low until ready to serve