Chicken Cordon Bleu served with Bechamel Sauce

Chicken Cordon Bleu served with Bechamel Sauce

FOR THE CHICKEN:

• 4 boneless skinless chicken breast 
• ¼ cup flour
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 egg
• ½ cup bread crumbs
• ¼ cup olive oil
• 4 thin slices  ham
• 4 slices Swiss cheese

FOR THE SAUCE:

• Milk
• white roux
• onion pique
• seasoning

Instructions

1. In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, whisk egg and water. In a third bowl, combine bread crumbs, almonds, and garlic.
2. Coat chicken with flour mixture, then dip in egg mixture and coat with bread crumb mixture.
3. In a large skillet over medium heat, cook chicken in oil for 5-6 minutes on each side or until a meat thermometer reads 170°. Top with ham and cheese; cover and cook 1-2 minutes longer or until cheese is melted.
4. Served with bechamel sauce.