Easy Chicken Cordon Bleu

Last night was my last activity with the Young Women from church. At the beginning of the year we started a challenge to read the Book of Mormon every day so that we could "feast upon the words of Christ" better.

After one week of reading the YW would get a piece of candy since they were just starting to feast. After another week, so two weeks of reading, they would get a pack of fruit snacks since they were starting to get more out of it. Then, after three weeks of reading they would get a baked good since they were understanding more how much the scriptures can do for you and your "appetite" for spiritual things.

After four straight weeks of reading they were invited to our feast which would be held after 12 weeks. This was to help them realize that sometimes the deeper things take time and that consistency is key. Then they would start over with the challenge and get each thing again as they read and after the next four straight weeks of reading they would qualify for dessert at the feast.

The 12 weeks gave everyone ample time to read at least four weeks in a row and make it to our feast! And that was the activity we had last night. I was able to go (even though I was just made a counselor in the Relief Society last week) because I was in charge of the food! Naturally ;)

I wanted to give the girls options so I told them chicken, pork, or beef. I'll be sharing the chicken recipe today and the others on later dates (the beef was Balsamic Glazed Steak Rolls and the pork was Bacon Wrapped Mango Pepper Pork Loin--all the things were amazing!).

I think this method of Chicken Cordon Bleu is easier because you just cut a pocket in the chicken instead of pounding it thin and rolling it--I'm horrible at that :/ Enjoy!

Easy Chicken Cordon Bleu
Adapted from recipetineats.com

4 chicken breast halves
4 slices swiss cheese
8 slices of ham
1/3 mayonnaise
3 Tbsp Dijon mustard
½ tsp salt
Pepper
½ cup plain breadcrumbs
Oil spray

Dijon Cream Sauce (makes 1 cup)

1½ tbsp butter
1½ tbsp flour
1¼ cups milk
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated
Salt and pepper

Preheat oven to 350*F.

Cut a pocket into each chicken breast, starting at the top and going all the way into the breast without cutting the sides. (see pic a few directions below for kind of an idea, sorry I didn't take a pic of this!)

Fold the cheese in half then wrap two slices of ham on one side and two slices on the other to wrap cheese on both sides then stuff into the pocket you've made. Put each breast into a baking pan.

Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the surface of the chicken. Sprinkle breadcrumbs over the chicken.

Spray with oil then 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.

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 cheese.

Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools. Remove from heat and add salt and pepper to taste. Serve with chicken.