Okay so I made chicken cordon blue today but had to prepare it ahead of time because of our busy schedule and it came out delish. I had made it before but this time I did it a little different just to give it a little zip.

The problem is that we ate it so fast I forgot to take a “pretty” blog pic to post with the recipe. So the pic I posted was of my sons next to last piece before it disappeared.

My whole philosophy on cooking is that it isn’t an exact science. Yes, to some degree you have to follow the amount of ingredients and preparation but there is room for adding a little pizzazz here and there. One mistake I’ve made in the past is don’t over due it on the salt. Use your other salt free spices and be creative!

Here are the ingredients and the prep which took me about 10 to 15 minutes total.

Chicken Cordon Bye Bye Blue

~ 2 lbs. chicken breast (de-fatted, sliced thin and long)

~ Virginia Baked Ham, 1 slice per piece of chicken

~ Swiss cheese, any kind 1 slice per piece of chicken

1/2 cup of seasoned bread crumbs

salt, pepper, onion powder, garlic powder about 4 shakes of each on top of the rolled chicken cordon blue pieces

Cream Sauce

3/4 quarter stick of butter

1/3 cup of flour

1 cup of 2% milk

1/4 parmesan cheese

2 tsp. spicy brown mustard

1/3 cup of Honey Mustard dipping sauce/dressing

salt, pepper, onion powder to taste

Roll pieces of chicken with one slice of ham and one slice of Swiss cheese. Hold each piece with a tooth pick or two if needed. Put a few shakes of salt, pepper, and onion powder on each piece.

Drizzle bread crumbs on top of each piece to coat lightly.

Sauce/Gravy Preparation

Melt butter and then add flour to make a roux. Add milk slowly and stir until you see a smooth consistency.

Add mustard and honey mustard.

Add salt, pepper, onion powder.

Preheat oven to 350

Cover chicken pieces with gravy. Cook 45 minutes on 350. Voila!