Creamy Chicken Cordon Bleu Savory Dinner Delight

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 4 slices ham (preferably smoked or honey-glazed)
• 4 slices Swiss cheese
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1 tablespoon Dijon mustard
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried thyme
• to taste salt and pepper
• 2 tablespoons olive oil
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet.
3. Season the chicken with salt, pepper, garlic powder, and dried thyme on both sides.
4. Lay a slice of ham and a slice of Swiss cheese on each chicken breast, then fold the chicken over to enclose the filling. Secure with toothpicks if necessary.
5. Set up a breading station: Place the flour in a shallow bowl, the beaten eggs in another shallow bowl, and the breadcrumbs mixed with Dijon mustard in a third bowl.
6. Dredge each stuffed chicken breast in the flour, shaking off excess. Next, dip into the egg, then coat thoroughly with the breadcrumbs.
7. In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes per side, or until golden brown.
8. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
9. In a small saucepan, combine the heavy cream and grated Parmesan cheese over low heat, stirring until smooth and creamy. Season with salt and pepper to taste.
10. Once the chicken is cooked, remove from the oven and drizzle with the creamy cheese sauce. Garnish with fresh chopped parsley.