Chicken Cordon Bleu Casserole, Southern Style

Ingredients

• 2 large skinless chicken breasts, sliced horizontally in half into 1/2-inch sections
• 3/4 cup mixture of plain bread crumbs and Panko (about half of each)
• 1 egg
• 1/2 cup milk
• extra light olive oil or cooking oil
• 8 oz sliced Swiss cheese
• 8 oz sliced ham
• Sauce:
• 1/2 cup dry vermouth or white wine
• 2 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 2 1/4 cups milk
• 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
• 1/2 paprika
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• Crumb Topping:
• 2 tablespoons melted butter
• 1 cup toasted plain breadcrumbs
• 1/4 cup grated Parmesan cheese
• Preheat oven to 350 degrees F.
• Remove and serve with rice or noodles, a steamed vegetable and choice of hot bread.
• For the Parmesan-Dijon Cream Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
• 1/2 teaspoon salt
• 1 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup grated Parmesan cheese
• Read more at http://www.the-girl-who-ate-everything.com/2011/09/easy-chicken-cordon-bleu.html#xAKxzCAdh9BI63wa.99
• For the Parmesan-Dijon Cream Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
• 1/2 teaspoon salt
• 1 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup grated Parmesan cheese
• Read more at http://www.the-girl-who-ate-everything.com/2011/09/easy-chicken-cordon-bleu.html#xAKxzCAdh9BI63wa.99