CHICKEN CORDON BLEU

Step 1: Prepare the Chicken

1. Preheat the oven: Set your oven to 375 degrees Fahrenheit.
2. Pound the chicken: Use a meat mallet to pound the chicken breasts to about 1/2 inch thickness. This makes them easier to roll and ensures even cooking.
3. Season the chicken: Sprinkle both sides of the chicken with kosher salt and fresh ground black pepper.

Step 2: Set Up the Breading Station

1. Egg wash: In a small bowl, whisk together the eggs and 1 tablespoon of milk.
2. Flour dredge: Place the flour on a shallow plate.
3. Breadcrumb mix: On another shallow plate, combine the Panko bread crumbs, dried basil, and dried oregano.

Step 3: Assemble the Chicken Cordon Bleu

1. Add cheese and ham: Place one slice of Swiss cheese and one slice of ham on each piece of chicken.
2. Roll and secure: Roll up each chicken breast tightly and secure with a toothpick.

Step 4: Bread the Chicken

1. Dip and coat: Dip each rolled chicken bundle into the egg mixture, then coat with flour, dip back in the egg mixture, and finally coat with the Panko breadcrumb mixture.
2. Place on baking sheet: Arrange the breaded chicken on a baking sheet lined with parchment paper. Spritz with a little olive oil or cooking spray for added crispiness.

Step 5: Bake the Chicken

1. Bake: Bake the chicken for 25-30 minutes or until golden brown and cooked through. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
2. Tent with foil: Cover loosely with aluminum foil to keep warm while preparing the sauce.

Step 6: Make the Parmesan Dijon Cream Sauce

1. Melt butter: In a saucepan over medium heat, melt the butter.
2. Add flour: Whisk in the flour and cook for 2-3 minutes, whisking constantly.
3. Add milk: Slowly whisk in the milk and cook until slightly thickened, about 2 minutes.
4. Add mustard and cheese: Reduce the heat to low, whisk in the Dijon mustard and shredded Parmesan cheese. Continue to whisk until the cheese is melted and the sauce is smooth.

Step 7: Serve

1. Remove toothpicks: Carefully remove the toothpicks from the chicken.
2. Slice and drizzle: Slice the chicken into rounds, drizzle with the Parmesan Dijon cream sauce, and sprinkle with fresh chopped parsley if desired