Chicken Cordon Bleu with Mornay Sauce

Ingredients

• 2 chicken breasts, pounded thin
• 4 slices ham
• 4 slices Swiss cheese
• 2 eggs, beaten
• 1/2 cup flour
• 1/2 cup breadcrumbs
• 1/4 cup butter
• 3 tablespoons vegetable oil
• 1/2 cup milk
• 2 tablespoons flour
• 1/2 cup shredded gruyere cheese

Directions

1. Preheat oven to 350°F.
2. Lay out two chicken breasts and top each with two slices of ham and two slices of cheese.
3. Fold the chicken over the filling and secure with toothpicks.
4. In a shallow bowl, combine the eggs and 1/2 cup of flour and mix until combined.
5. In another shallow bowl, combine the breadcrumbs and set aside.
6. Dredge the chicken in the egg mixture, then in the breadcrumbs, shaking off any excess.
7. In a large skillet over medium heat, melt the butter and oil. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet and bake for 15 minutes.
8. While the chicken is baking, make the Mornay sauce. In a small saucepan over medium heat, combine the milk, 2 tablespoons of flour, and the gruyere cheese. Stir until thick and creamy, about 5 minutes.
9. Remove the chicken from the oven and top with the Mornay sauce. Serve and enjoy!

Interesting Facts

• The original version of Chicken Cordon Bleu was created in Switzerland.
• The term “Cordon Bleu” is French for “blue ribbon.”
• Mornay sauce is a classic French sauce made from butter, flour, and cheese.