Instructions
Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder and toss to coat evenly.
Place a chicken breast on a cutting board between two layers of plastic wrap and pound with a meat mallet, rolling pin, or heavy skillet until about 1/2 inch thick.
Remove the plastic wrap and top with 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Roll the chicken up evenly and place on a new layer of plastic wrap.
Wrap the chicken tightly in the plastic wrap, using the excess foil on the sides to twist, making the chicken cordon bleu roll tighter. Tie the excess foil. Repeat with the remaining ingredients, then chill the rolls in the refrigerator for 30 minutes.
Meanwhile, preheat a deep frying pan with 2 inches of oil to 350°F.
When the rolls are ready, prepare 3 large, wide bowls with the flour, beaten egg and breadcrumbs. Coat the chicken first in the flour, then in the egg and then in the breadcrumbs.
Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is evenly golden brown. When a good color is achieved and the center of the chicken is not yet 165°F, place the chicken cordon bleu on a rack over a baking sheet and finish cooking the chicken in the oven at 350°F until it reaches that temperature.
Meanwhile, in a 1 ½ quart saucepan over medium heat, melt the butter and sauté the garlic until soft. Add the flour and whisk for 1 minute. Add milk and whisk until completely mixed with the roux and there are no lumps. Continue whisking until mixture simmers and thickens. Add mustard, parmesan cheese, salt and pepper and whisk to combine. Remove pan from heat.
Slice chicken and serve drizzled with Dijon sauce.
Enjoy.
