Ana's Chicken Cordon Bleu with Creamy Dijon Sauce

 Have I mentioned how much I love it when my kids cook for us? Ana made this and it was finger licking good. So yummy! Enjoy!

Ingredients:

-4 chicken breasts, skinless, boneless, cut lengthwise into halves

-salt and pepper

-8 slices good ham, thinly sliced

-8 slices Swiss cheese

-1/2 cup flour

-2 large eggs

-2 Tbs water

-1 cup Italian style bread crumbs or panko

Creamy Dijon Sauce:

-2 Tbs butter

-1 Tbs cornstarch

-1 cup milk

-1 Tbs Dijon mustard

-1 Tbs packed brown sugar

-1 tsp apple cider vinegar

Directions:

Preheat oven to 450 F. Lightly coat a baking sheet with cooking spray and set aside.

Cover each chicken breast half with plastic wrap and pound with a mallet until thin. Season both sides with salt and pepper.

On each breast half, place one slice of ham and one slice of cheese. Roll tightly.

Place the flour in a shallow bowl. In a separate shallow bowl, beat the eggs and mix with the water. In a third shallow bowl, place the crumbs.

Carefully dredge each roll through the flour, dip in the egg mixture, then roll through the crumbs. Place, seam face down, on the prepared sheet.

Bake in preheated oven for 25-30 minutes or until golden brown.

While that's baking, let's make the sauce. Make a roux by melting the butter in a small sauce pan, then whisking in the cornstarch until nice and smooth. Whisk in the milk, mustard, sugar, and vinegar. Whisk until smooth. Continue cooking until nice and thick.

Serve on top on the chicken cordon bleu. YUM! Enjoy!