Chicken Cordon Bleu

Ingredients:

6 chicken breasts (no bone or skin)

6 slices ham of your choice

6 cheese slices of your choice

pepper

1 1/2 cup bread crumbs

1 1/2 cup flour

1/2 cup finely grated parmesan (optional)

Beaten egg for egg wash

Creamy sauce (optional and not for weight watchers)

1/2 Cup Chicken stock

1/2 Cup White Wine

1/2 Cup Cream

3 Tablespoons Mustard

Directions:

Take each breast and pound it with a mallet or rolling pin until about 1 cm thick. (You can also just butterfly them but I find this makes them more tender and quicker to cook. It also allows you to either fold them or roll them)

Season each piece on the one side with a little pepper, add one piece of cheese and ham, fold in half (or roll up). Try not to have the ham and cheese protruding from the edges.

Dip each piece in the egg wash, then in the flour and finally in the breadcrumbs and parmesan(mixed together). Pat them gently to secure the crumbs and set aside.

In a pan on a medium heat, melt some oil and butter together and cook until they are golden brown on each side.

Sauce

Add all of the ingredients to a pot, mix together and simmer on low for about 5 minutes

Serve with baby boiled potatoes tossed in butter and parsley and some steamed seasoned broccoli.