Chicken Cordon Bleu (Cajun Style)
For the Chicken
Black Forest Ham
per chicken breast
For the Breading
all purpose or self-rising
garlic and onion powder
salt and pepper
Pound out chicken using a mallet or meat tenderizer between two sheets of plastic wrap.
Season both sides with Cajun spices.
Spread on the Dijon mustard and layer 1 slice of ham and 1 slice of cheese.
Roll tightly with the plastic wrap.
Continue with each breast then refrigerate for 15-20 mins.
Set up a breading station with 3 different bowls. One for the flour, egg mixture(whisk milk and eggs together), and breadcrumbs.
Remove chicken from the refrigerator and discard plastic wrap, Secure each roll with toothpicks to prevent unrolling.
Dredge each roll in the flour, then egg mixture, and lastly the breadcrumbs,
Allow the chicken to rest while you heat the oil in an oven safe skillet.
Heat the oil until it sizzles when a small amount of flour is sprinkled into the skillet
Preheat your oven to 350 degrees F.
Fry each chicken cordon bleu for 3-4 mins per side.
Transfer skillet to the oven for 12-15 mins or until chicken reaches 165 degrees internal temp.
Allow to rest for 5-10 mins before slicing.
Melt butter and saute garlic for 1 min.
Pour in the heavy cream and bring to a simmer.
Simmer until cheese melts completely.
Taste and adjust seasoning. Add salt and pepper as needed.
Toss in some fresh chopped basil and parsley.