Lightly beat egg; combine melted butter and egg in flat dish
1 whole lightly beaten egg
Pour breadcrumbs into a separate flat pan; add thyme, garlic powder, salt and pepper; combine well
2 cups breadcrumbs, ½ teaspoon garlic powder, ½ teaspoon ground thyme, ½ teaspoon salt, ½ teaspoon pepper
Assemble the Chicken
Slice breasts lengthwise and pound to ¼" inch thick (See Recipe Notes)
3 chicken breasts
Lightly salt and pepper chicken breasts
Place one slice of cheese on each piece; then, add a slice of ham
6 thin slices Swiss cheese, 6 thin slices ham
Roll the chicken and secure with a few toothpicks
Using tongs, dredge the rolled chicken in the butter/egg mixture, then in the bread crumbs
Place breaded chicken roll on prepared baking dish, seam side down; spray coated chicken breasts lightly with a little spray oil
spray oil
Bake uncovered @ 350ºF until internal temperature reaches 165ºF
Allow to rest and cool a bit, then remove toothpicks
Make the Sauce
In a medium pan, melt butter
1 stick butter
Gradually sprinkle in the flour, stirring constantly with a whisk
½ cup flour
Gradually add the milk, stirring constantly
1½ cups milk
Add Dijon mustard, vinegar and Parmesan cheese (See Recipe Notes); season to taste
4 tablespoons Dijon mustard, ¾ cup grated Parmesan cheese, 1 teaspoon white vinegar, salt and pepper
Drizzle sauce over chicken cordon bleu and serve
Notes
Prep
Cut breasts in half lengthwise; pound to 1/4 inch thick with meat mallet.
Note: if you don't want to cut the chicken you can use a whole breast; just be sure to pound it down really thin and realize it will take a little longer to cook
Make the Sauce
This roux-based sauce takes about 5-minutes to make and makes about 2 cups.
Make the sauce right after the Cordon Bleu is done. Look at the consistency right after its combined and keep the heat on a low temperature.
Milk
Add milk in 1/2 cup increments until it is to the desired consistency.
To thin, add a little more milk and turn the heat up a little on the stove.