Here’s an easy recipe for ground chicken that everyone will love!

Chicken Cordon Bleu with a Creamy Dijon Sauce 

Serves 4

1 lb. ground chicken

1 egg, lightly beaten

1 tbs. chopped fresh parsley

1/3 cup grated parmesan cheese

1/2 tsp kosher salt

1 to 1 1/2 cups seasoned bread crumbs

4 slices swiss cheese

4 slices virgina ham

1/3 cup vegetable oil or grape seed oil for frying

(a small bowl of water to wet your hands to make the patties).

For Sauce 

2 Tbs butter

3 Tbs Dijon mustard

1/2 cup half and half

2 tsp cornstarch

1/3 cup dry white wine

salt & pepper to taste

Directions

In a medium bowl mix the first five ingredients. In a separate dish or pie plate add breadcrumbs and set aside.

Wet your hands with a little water (this will help the meat mixture not stick to your hands) and make four even sized patties. You will have to wet your hands in for each patty.

With your hands dredge each patty in the breadcrumbs making sure to coat the patty well. You may need to add a little more breadcrumbs if you run out.

Place the chicken on a plate and cover with plastic wrap and refrigerate for an hour or at least a half hour.

Heat oven 350 degrees.

In a large deep pan add oil on medium heat and cook chicken until golden on each side about 4-5 min.  You do not have to cook it all the way through. They will cook the rest of the way in the oven.

In an 11×7 pan (or a size big enough to fit four patties), place chicken in pan and place ham slices on each patty then top with the Swiss cheese and set aside while you make the sauce.

In a small bowl add half and half, mustard and cornstarch. Whisk together.

In the same pan you’ve cooked chicken over medium high heat melt butter. Add wine and let it reduce a bit about 4min. Add mustard  mixture whisking until sauce has thickened. You can add salt & pepper to taste.

Pour sauce over chicken

and bake uncovered about 20-25min. and serve.