Baked chicken cordon bleu for busy mums

Instructions

1. Preheat oven to 180 C.
2. Spread breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
3. Cut a pocket into each chicken breast, as per the photo above.
4. Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with toothpicks.
5. Sprinkle with salt and pepper.
6. Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside). Sprinkle breadcrumbs over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
7. Bake for 25 to 30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.
8. Dijon Cream Sauce:
9. Melt butter over medium heat in a small saucepan. Add flour and cook for 2 minutes. Add half the milk and whisk until the flour mixture is blended in. Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools. Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve with chicken.

• Servings : 2
• Ready in : 40 Minutes
• Course : Main courses
• Recipe Type : Chiken and paultry, Finger foods
• Ingredient : Bread crumbs, Butter, Caw-milk, Chicken breast, Dijon mustard, Emental cheese, Flour, Ground black pepper, Ham, Home-made-mayonnaise, Mayonnaise, Milk, Parmesan cheese, Pepper, Salt, Savory, Sunflower oil, Thyme leaves