Chicken Cordon Bleu {the easy way} with Parmesan-Dijon Cream Sauce

I came across this recipe for Chicken Cordon Bleu from Mel's Kitchen Cafe while wasting time on Pinterst one day. I liked how easy this recipe was. We really like chicken cordon bleu but I  always dread making it because it always seems labor intensive to me. I am always stabbing several toothpicks into the rolls trying to keep them together and keep the cheese inside, without much luck. This recipe you just slice your breasts in half, instead of pounding them thin, and put the ham, cheese and bread crumbs right on top. It doesn't get any easier than that! I fell in love with panko bread crumbs. I had never used them before this recipe, and I don't think I will ever go back to regular bread crumbs now. And the sauce is simple and delicious. The only change I made to the original recipe was cutting the salt out of the sauce. The chicken bullion gives it enough salt for my liking. If you want you can always add salt to taste.

Chicken Cordon Bleu with Parmesan-Dijon Cream Sauce

Chicken:
3 boneless, skinless chicken breasts, cut in half (like you are butterflying, but finish the cut)
12 slices deli ham
1 cup Panko bread crumbs
2 Tablespoons butter, melted
1/2 pound thinly sliced Swiss cheese

Paremsan-Dijon Cream Sauce:
2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1 teaspoon chicken bullion granules (or 1 chicken bullion cube, crushed)
1 Tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese

Directions:

Coat a 9" x 13" baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.

In a medium bowl, combine the bread crumbs and 2 tablespoons melter butter; set aside.

Lay chicken breast halves in a single layer in the baking dish. Top each breast with two slices of ham and two slices of Swiss cheese. It is okay for the ham and cheese to overlap, as long as the entire breast is covered. Sprinkle the bread crumbs over the top of the chicken.

Bake for 30-35 minutes, or until chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.

While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1-2 minutes. Slowly pour the milk while whisking constantly, make sure there are no clumps. Stir in the bullion. Whisk constantly until the mixture begins to thinken, about 5-7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese is melted. Keep sauce warm.

Remove chicken from oven, plate and top with sauce.

Enjoy!