DONATE
Ingredients
Chicken Breasts
Dijon Cream Sauce
½ cup butter
½ cup flour
6 ¼ cups milk
2/3 cups Dijon mustard
1 cup parmesan cheese, grated
Directions:
Preheat over to 220ºC or 350ºF
Breadcrumb mixture
Spread panko breadcrumbs on a baking sheet and spray with oil.
Bake for 3 minutes or until light golden.
Remove and scrape into bowl.
Chicken Breasts
Cut a pocket into each chicken breast.
Fold 2 slices of cheese and ham in half and place inside each pocket.
Close the pocket and seal with 2 toothpicks.
Sprinkle with salt and pepper.
Whisk mayonnaise and Dijon mustard. Dip chicken into mayo/mustard mixture first, then into breadcrumb mixture.
Transfer to a baking tray and spray with oil.
Bake for 25-30 minutes or until golden brown and cooked through.
Remove toothpicks and serve with Dijon cream sauce.
Dijon cream sauce
Melt butter over medium heat.
Add flour and cook for 1 minute.
Add half the milk and whisk until smooth. Add the remaining milk, mustard and cheese.
Cook 3 minutes, whisking constantly, until thickened. Mixture will thicken as it cools.
Remove from heat.
Add salt and pepper to taste.
Serve with chicken.
Recipe can be made ahead and refrigerated or frozen.
