Preparation: Start by preheating your oven to 375° F (190° C). Prepare a 5x5-inch or 5x7-inch baking dish by coating it generously with nonstick spray or butter. In a small bowl or on a plate, mix together breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
Setting Up Workspace: Lay a sheet of plastic wrap on a cutting board. Place the chicken breast on it and cover it with another plastic wrap sheet.
Flattening the Chicken: Using a mallet or rolling pin, gently pound the chicken breast to about ¼-inch thickness. Aim for an even thickness to ensure uniform cooking and to create enough surface area for the filling. Be careful as the chicken gets thinner to avoid tearing it.
Adding Filling: Place 1-2 thin slices of ham and 1-2 thin slices of cheese on top of the flattened chicken breast.
Rolling the Chicken: Start rolling the chicken from the narrower end, making sure to keep the ham and cheese tucked in. Melt 1 tablespoon of butter in a bowl. Dip the rolled chicken in the butter.If the chicken is very thin or doesn't stay rolled, use toothpicks to secure it.
Breading the Chicken: Gently roll the chicken in the breadcrumb mixture, ensuring it's fully coated. Pat gently so the crumbs stick to all sides.
Baking Preparation: Place the breaded chicken in the prepared baking dish. Drizzle or dot the top with ½ tablespoon of butter for a golden-brown crust.
Baking: Bake for 30-35 minutes or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
Resting: Once baked, let the chicken rest for a few minutes while you prepare the Cordon Bleu sauce.
To make the Cordon Bleu Sauce
Melt Butter: In a 1-quart saucepan, melt the butter over medium heat.
Add Flour: Sprinkle in the flour and stir continuously for 1 minute to prevent lumps.
Pour in Milk: Gradually add the milk, stirring constantly to combine smoothly.
Flavor with Mustard and Cheese: Mix in the Dijon mustard and grated Parmesan cheese. Keep stirring for about 3 minutes, until the sauce thickens. It will continue to thicken after removing from heat.
Season: Remove the saucepan from the heat. Add salt and pepper to taste.
Serve: Drizzle the sauce over a cooked chicken breast.
Notes
Choosing Cheese: We prefer using Swiss cheese in this recipe as it melts beautifully while maintaining its shape. Cheeses like mozzarella, which melt more readily, may ooze out during cooking.
Chicken Breast Thickness: Aim for a 1/4-inch thickness of the chicken breast. If the cutlets are too thick, they become difficult to roll, and you might not have enough room for the filling.
Handling Chicken: When using a meat mallet to thin the chicken, be gentle. If pounded too thin, the chicken can easily tear, making it hard to roll with the fillings.
Sauce Option: Chicken Cordon Bleu traditionally pairs well with a rich Dijon cream sauce. However, it's completely optional. Feel free to serve it without the sauce if you prefer.