Easy Chicken Cordon Bleu

For the chicken

• 2 chicken breasts

• 4 slices of cheese (I used gruyère but you can use any type of white cheese as long as in slice, eg provolone, mozzarella or edam)

• 4 slices of ham

• 120g (1 cup) breadcrumbs

• 1 egg

• 1 tablespoon flour

A. Prepare the chicken breasts

1. Pre-heat oven to 200°C (400°F).

2. Cut a pocket into each chicken breast.

3. Roll 2 cheese slices inside 2 ham slices, then roll it all up and place in the chicken (see picture below). Seal with toothpicks.

4. Place the flour in a large bowl, the breadcrumbs in another bowl (or tray). Whisk the egg and place in a large bowl. You should have 3 separate bowls (or tray) to assemble the cordon bleu.

5. Dip the chicken breast in flour, then egg, then breadcrumbs. Repeat the operation with the other chicken breast.

6. Transfer to a baking tray then drizzle with olive oil.

7. Bake for 25 minutes. Remove toothpicks before serving.

B. Make the béchamel sauce

1. In a small saucepan, melt butter over medium heat. Add the flour in one go and stir for about 1 minute.

2. Add half the milk and whisk until the mixture is smooth.

3. Add the remaining milk, the mustard and parmesan. Cook for a few minutes, whisking constantly, until the sauce is smooth and slightly thickened. Please note that it will continue to thicken as it cools.