Creamy Italian Chicken Cordon Bleu

1. 1

   Preheat oven to 400 degrees.

2. 2

   In skillet, heat half the butter over medium heat until bubbly and hot. Salt and pepper chicken than add it to skillet and cook briefly on each side (just until no longer pink).

3. 3

   Transfer chicken to plate, top each with proscuitto and then mozzerella. Starting from the narrow end, roll chicken to enclose filling. Secure with a toothpick and transfer to a shallow baking dish; set aside.

4. 4

   In the same skillet, heat remaining butter over low heat until bubbly and hot; add crumbs, parm. cheese and stir to combine. Sprinkle crumbs over chicken roll and bake until cheese is melted (about 5-8 minutes), remove toothpick, pour on sauce, and serve.

5. 5

   To Make Sauce (while chicken is in oven):

6. 6

   In small saucepan, melt butter.

7. 7

   With a whisk, beat in flour. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps.

8. 8

   Stir in cheese, mushed roasted garlic,and salt and pepper to taste. Cook, stirring constantly till thick and creamy.

9. 9

   Pour over baked Chicken Cordon Bleu just before serving (and also everything else on your plate!).

* Per serving · 4 servings · Values may vary.

No additional tips available.