Chicken Cordon Bleu with Dijon Sauce

4 chicken breasts

4 slices of prosciutto or ham

4 slices of provolone or Swiss cheese

1/2 c. flour

1 beaten egg

1 c. breadcrumbs

1 tbsp. each of butter and olive oil

1 tbsp. minced parsley for garnish

SAUCE

2 tbsp. butter

3 tbsp. flour

1 1/2 c. milk or 3/4 each milk and cream

4 tbsp. Dijon mustard

1/2 c. pecorino or Parmesan cheese

salt, pepper, onion and garlic powder to taste

Flatten chicken between wax paper to 1/8” thick.

Season each breast with salt, pepper, onion and garlic powder.

Top each breast with a slice of meat and cheese.

Roll up meat and fold in sides.

Heat 1 tbsp. each of butter and olive oil in a frying pan.

Dredge meat in flour, egg and breadcrumbs. Sauté on all sides until golden.

Remove chicken and set aside on a serving dish.

SAUCE

Add 2 tbsp. of butter to the pan.

Whisk in flour, and cook until slightly brown.

Slowly stir in milk and Dijon mustard and continue cooking until sauce thickens.

Stir in cheese and additional seasoning if desired.

Ladle sauce over chicken and sprinkle with chopped parsley before serving.