Name: Chicken Cordon Bleu for One
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: Nonstick spray or butter (for the dish); ¼ cup breadcrumbs; 2 tablespoons grated Parmesan cheese; 1 teaspoon Italian seasoning; ⅛ teaspoon garlic powder; ⅛ teaspoon kosher salt; ⅛ teaspoon black pepper; 1 (6–8-ounce) boneless skinless chicken breast; 1 thin slice deli ham (1–2 oz); 1 thin slice Swiss cheese (about 1 oz); 1½ tablespoons salted butter (divided); 1 tablespoon salted butter; 1 tablespoon all-purpose flour; ½ cup milk; 1 tablespoon Dijon mustard; 2 tablespoons grated Parmesan cheese

Directions

Heat the oven to 375°F and grease a 5-inch square or 5×7-inch baking dish. On a plate, mix the breadcrumbs, 2 tablespoons of Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Put the chicken between two sheets of plastic wrap and pound it to an even ¼ inch thick. Lay the ham and Swiss on top and roll the chicken up tightly. Hold it closed with toothpicks if needed.
Melt 1 tablespoon of the butter. Roll the chicken in it, then press it into the crumb mixture. Set it in the dish and dot with the last ½ tablespoon of butter.
Bake for 30 to 35 minutes, until it reaches 165°F. Let it rest for a few minutes.
While it rests, make the sauce. Melt 1 tablespoon of butter in a 1-quart saucepan, stir in the flour, and cook for 1 minute. Slowly whisk in the milk. Stir in the mustard and 2 tablespoons of Parmesan and cook for about 3 minutes, until thickened.
Spoon the hot sauce over the chicken and serve.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup breadcrumbs counted as dry bread crumbs, Italian seasoning counted as dried oregano, skinless chicken breast counted as raw chicken breast, ½ cup milk counted as whole milk, Dijon mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.

Chicken Cordon Bleu for One