Baked Dijon Chicken Cordon Bleu

Baked Dijon Chicken Cordon Bleu 

4 Tbs. salted butter
2 Tbs. all-purpose flour
2 Tbs. sherry
1 tsp. oregano salt
1/4 tsp. ground nutmeg
2 cups whole milk
1 Tbs. Dijon mustard

4 large boneless, skinless chicken breasts
6 oz. Swiss cheese, cut into 8 long chunks
8 slices ham
4 eggs, whisked
2 Tbs. milk
2 cups breadcrumbs
sea salt and pepper

 

Preheat the oven to 350 degrees.

Pound flat the chicken breasts. Line each breast with 2 slices of ham and then layer two chunks of cheese. 

 

Roll up.

Whisk together the 4 eggs and milk and dip each roll to coat.
Then coat each roll in breadcrumbs.
Season with salt and pepper.

Bake for about 55 minutes, until the chicken is done.

 

Meanwhile, melt the butter over medium heat. Add the flour and whisk constantly, careful not to burn. Add the sherry, oregano salt, and nutmeg, continually stirring. Whisk in the milk and continue to whisk until nice and smooth. Reduce the heat to a simmer. Whisk in the mustard.

 

Once the chicken is cooked, remove from the oven and cover in the Dijon béchamel sauce.

 

Slice and serve.