A Different Take...

...On a classic- chicken cordon bleu!

I loooove chicken cordon bleu, but honestly, I'm not a huge fan of stuffed chicken. Something about stuffing raw chicken with something and letting it all look together just rubs me the wrong way. So how do I fix this for my crazy mind? Open faced chicken cordon bleu. Genius.

Lately I've had an obsession with breaded chicken cutlets in some sort of sauce and this is a perfect way to enjoy that new obsession. There may be a few extra steps involved in this version of the dish, but it's worth it, I promise.

-4 thin cut boneless/skinless chicken breasts
-8 (thinly sliced) slices of black forest ham
-8 (thinly sliced) slices of swiss cheese
-1/4 cup flour
-1 egg: beaten
-2 cups panko bread crumbs
-1/2 Tsp each: garlic powder, onion powder, mustard powder, and lemon pepper
-1 Tsp each: salt and pepper: divided
-1 1/2 cups bone broth (chicken)
-1 1/2 Tbs dijon mustard
-2 garlic cloves: finely chopped
-1 Tbs corn starch
-1/4 cup cold water
-3 Tbs olive oil
-1 Tbs butter

1. Set three plates in a row side by side. The flour goes in the first plate, the beaten egg goes in the second plate, and the panko with all the spices and half of the salt and pepper go into the third plate.
2. Take a chicken cutlet and cover in the flour, then in the egg, then coat in the panko. Set aside. Repeat with the remaining cutlets.
3. In a large skillet (preferably one with a lid for later) on medium heat, heat the oil and butter together.
4. When the pan is hot, carefully place the chicken cutlets in the pan to cook for approximately 5 minutes a side depending on how thick the chicken is. You want the cutlets to be a deep golden brown and cooked through. When the chicken is done, remove from the pan and set aside.
5. Into the same skillet, toss in the garlic to cook for about a minute.
6. Time to put in the bone broth! This will also start to deglaze the pan, grab a whisk and get those yummy bits up from the pan.
7. Whisk in the Dijon mustard and the rest of the salt and pepper.
8. Make your slurry- combine the cold water and corn starch, mix well- no lumps.
9. When the sauce has come to a simmer/boil, whisk in the slurry. It will almost immediately start to thicken. Cook for a few minutes at a boil until desired thickness.
10. Nestle the chicken back into the pan with the sauce. Place two slices of ham on each cutlet topped with 2 slices of the swiss on each.
11. Lower the heat and cover the pan- let that cheese melt!

Andddd you're done! 

This is such an easy week night meal, the family will be thoroughly impressed and you don't have to tell them that it really was no sweat at all. I really like to serve this with broccoli and pasta, as per usual, but they are the perfect sides to smother in that delicious silky sauce. Oh wow, I need it now. 

Meaghan