Easy Chicken Cordon Bleu (Remix)

Yields: 3 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

I set out to make Chicken Cordon Bleu and figured I could just guess what the ingredients were. Boy, was I wrong! It turns out that real Chicken Cordon Bleu actually does not have any bleu cheese (who would have thought?) However, I decided to go with the recipe that I had in mind and it actually turned out to be really good! If you try it, let me know what you think! 

Ingredients:

• 3 boneless, skinless chicken breasts
• 1 cup crumbled bleu cheese
• 3 tablespoons mayonnaise or Miracle Whip
• 2 tablespoons dijon mustard
• Salt and pepper, to taste
• 1 cup panko breadcrumbs
• Olive oil spray
• 2 teaspoons thyme leaves (optional)

Dijon Cream Sauce Ingredients (makes 1 cup)

• 3/4 cup half-n-half
• 1/2 cup whole milk (low-fat is also OK but not preferred)
• 2 tablespoons butter
• 1 1/2 tablespoons flour
• 2 tablespoons Dijon mustard
• 4 tablespoons Parmesan cheese, grated
• 2 teaspoons thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350F.
2. Cut a pocket into each chicken breast, being careful to slice close to the edges but not all cut all the way through.
3. Spoon bleu cheese into the pocket in each chicken breast. Close the pocket using toothpicks and transfer to baking tray. 
4. In a small bowl, mix the mustard, mayonnaise, salt and pepper.Spread evenly on both sides of the chicken.
5. Sprinkle panko over the chicken. Then firmly press the panko into the chicken to ensure it sticks.
6. Spray oil evenly over the chicken breasts. 
7. Bake for approximately 30 minutes. Then remove chicken from oven and let rest for 5 minutes before serving with Dijon cream sauce on top.

Dijon Cream Sauce Instructions:

1. In a small saucepan, melt butter over medium heat.
2. Once butter is melted, add flour to the saucepan. Cook for approximately 1 1/2 minutes.
3. Add milk to saucepan.Whisk until flour is blended in.
4. Add half-n-half, mustard and cheese to saucepan. Cook for three minutes, stirring constantly. Sauce will continue to thicken as it cools. 
5. Sprinkle thyme leaves into mixture and then remove from heat. Add salt and pepper to taste.
6. Serve Dijon sauce over chicken breasts. Enjoy!