Chicken Cordon Bleu

3 Boneless chicken breasts cut in half. (Like you're butterflying it only finish the cut)
12 slices of honey deli ham
1 c. bread crumbs
2 Tbl butter, melted
1/2 lb thinly sliced swiss cheese

Parmesan -Dijon Cream Sauce:
2 Tbl butter
2 Tbl flour
1 c. Milk
1 chicken bouillon cube, crushed
1 Tbl dijon mustard
1/2 tsp Worcestershire sauce
1/2 c finely grated parmesan cheese


Preheat over to 350. Coat a 9x13 inch baking dish with cooking spray. In a medium bowl, combine bread crumbs and 2 tablespoons of melted butter, set aside. Lay all the sliced chicken breast in bottom of baking dish. Top each breast with 2 slices of ham and 2 slices of swiss cheese so the the entire breast is covered. Sprinkle bread crumbs on top of chicken. Cook 30-35 minutes or until chicken is no longer pink and juices are clear.
While chicken is cooking, melt 2 tablespoons of butter in a sauce pan. Whisk in flour to form a roux. Cook for 1-2 minutes. Slowly pour in the milk while whisking constantly. Make sure there are no clumps. Stir in the bouillon. Whisk constantly until it begins to thicken. About 5-7 minutes. Remove from heat and stir in mustard, worcestershire, and parmesan cheese. Stir until cheese is melted. Keep sauce warm.

I have made chicken cordon bleu before but not like this. And the sauce is amazing! So going to be making this again.
Enjoy!