This recipe is easy peasy! Serves 2. Can be easily doubled.
Breadcrumbs
- ▢ 1/2 cup Panko breadcrumbs
- ▢ Oil spray
Chicken
- ▢ 2 small chicken breasts, around 6-7oz/180-210g each
- ▢ Salt and pepper
- ▢ 4 slices swiss cheese
- ▢ 4 to 6 slices of thin sliced deli ham
- ▢ 3 tbsp mayonnaise
- ▢ 1 1/2 tbsp Dijon mustard
Dijon Cream Sauce (makes 1 cup)
- ▢ 1 1/2 tbsp butter
- ▢ 1 1/2 tbsp flour
- ▢ 1 1/4 cups milk
- ▢ 2 tbsp Dijon mustard
- ▢ 3 tbsp Parmesan cheese, finely grated
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- Line a small sheet pan with heavy duty aluminum foil
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
- Cut a pocket into each chicken breast
- Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
- Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
- Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the top and sides of the chicken. Spray chicken with oil.
- Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
Dijon Cream Sauce
- Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
- Add half the milk and whisk until the flour mixture is blended in.
- Add remaining milk, mustard and Parmesan. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
- Remove from heat, add lemon juice, salt and pepper to taste.
Serve with chicken.
NOTE: This sauce tastes just like Hollandaise, so you can use leftover sauce at breakfast for quick fake eggs benedict. Just toast an English muffin, butter, top with 2 slices of the deli ham, a fried egg, and top with warmed sauce. It is delicious!
Recipe adapted from recipetineats
