Chicken Cordon Bleu (4 Servings)
- Gently pound the chicken breasts to soften the tissues, then roll up the cheese to a cylinder in the ham slices, such that it won’t ooze out as it cooks (consider folding the cheese’s end before rolling it up). Next, roll the ham and cheese cylinder in the chicken breast and hold the entire thing together with toothpicks.
- Make a breading with the panko, paprika, and Parmesan cheese, then dip the chicken in butter and the breadcrumb mix. Next, add a quarter cup of butter into a skillet over medium-high heat and brown the chicken on all sides.
- Remove the chicken wraps and add more butter to the skillet, then return the chicken wraps and add the broth around it (not on top). Then, lower the hid and cover the skillet, so the chicken simmers for 15 to 20 minutes, or until the internal doneness reaches 165F.
- Take the chicken out and add heavy cream to the broth in the skillet. Stir until it thickens, then adjust the flavor with salt and pepper. Then, serve the chicken cordon bleu with the sauce poured over it.
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