Easy Chicken Cordon Bleu

Here is a delicious recipe to try, much easier and faster to make then the traditional stuffed Chicken Cordon bleu. If you have everything prepared like the shredded cheese and the crushed crackers it should only take 30 minutes or so. Trust me.

Prepare 4 chicken breast, if they are too thick bang them down with a rolling pin or just slice them in half. Salt and pepper them and throw em in the pan.

Browned nicely and placed in a 9x13 pan1/2 t Dijon mustard spread over chickenCombine wine, tarragon, 2 t mustard and cream in the pan after chicken is done on medium low heat. Simmer until slightly thickened.Cover chicken with slice of deli ham.Top with 1/4 cup shredded swiss cheese.Sprinkle on the cracker crumbs or bread crumbs, press down so they stay in place.Pour the mustard sauce around chicken.Bake in 475 degree oven until chicken registers 160, about 15 minutes.Serve it up and take a bite!Easy Chicken Cordon Bleu from Cooks Country magazine

4 boneless skinless chicken breasts
salt & pepper
2 t vegetable oil
1 c heavy cream or half & half
1/2 c dry white wine
2 T Dijon mustard
1 T minced fresh tarragon or 1/2 t dried tarragon or marjoram or basil
4 slices baked deli ham
1 c shredded swiss cheese
16 ritz crackers, coarsely crushed

Move oven rack to lowest position and preheat to 475.
Slice chicken in half long ways if too thick, pat dry and season with salt and pepper.
Heat oil in large skillet on medium high and brown chicken 3 minutes per side and transfer to 9x13 pan.
Lower temperature to medium low and pour in wine, 2 t mustard, tarragon, and cream. Bring to a simmer.
Spread 1/2 t mustard over each chicken, then lay a slice of ham topped with a mound of swiss cheese ( about 1/4 c). Sprinkle cracker crumbs on top pressing to adhere.
Pour sauce around chicken and bake until chicken registers 160 degrees, about 15-20 minutes, depending on how thick your chicken breasts are.