Chicken Cordon Bleu

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 whole boneless skinless chicken breast
• salt and pepper
• 2 slices thin deli ham
• 4 slices thin gruyere or 4 slices swiss cheese
• 1 teaspoon fresh thyme leave (or 1/4 tsp. dry)
• 1 teaspoon garlic powder
• 1/4 cup flour
• 1/2 cup crushed corn flakes
• 1 teaspoon extra virgin olive oil
• 1 egg
• 1 teaspoon water
• 1 cup chicken broth
• 3 tablespoons cream sherry
• 1/8 teaspoon dried thyme
• 1/8 teaspoon rubbed sage
• 1 teaspoon chopped chives
• 1 cup heavy whipping cream
• 1 teaspoon cornstarch, diss in
• 1 teaspoon water
• salt and pepper

Recipe

• 1 preheat oven to 350°f.
• 2 lay the chicken between 2 pieces of plastic wrap.
• 3 using the flat side of a meat mallet, gently pound the chicken to a 1/4â€? thickness.
• 4 take care not to pound too hard, because the meat may tear or create holes.
• 5 divide the chicken into 2 pieces.
• 6 lay 2 slices of cheese on each piece of chicken, followed by a piece of ham, and 2 more slices of cheese, leaving 1/2â€? margin on all sides to help seal the roll.
• 7 tuck in the sides of the breast& roll up tight like a jelly roll.
• 8 squeeze the log gently to seal, if necessary with wooden toothpicks.
• 9 season the flour with garlic, salt and pepper; spread out on wax paper or on a flat dish.
• 10 mix the crushed corn flakes with thyme, salt, pepper and oil.
• 11 the oil will help the crust brown.
• 12 beat together the egg and water, making sure that the mixture is fluid.
• 13 lightly dust the chicken with flour, then dip in the egg mixture.
• 14 gently coat in the crushed corn flakes.
• 15 carefully transfer the roulades to a baking dish or pan and bake for 20 minutes until browned and cooked through.
• 16 mix ingredients for the sauce in a sauce pan and continue stirring over medium heat until it thickens to a nice mayonnaise consistency.
• 17 spoon sauce over the creation and serve.