Chicken Cordon Bleu with Creamy Parmesan Pasta

INGREDIENTS :

For the Chicken Cordon Bleu:

•  4 boneless, skinless chicken breasts
•  4 slices of ham
•  4 slices of Swiss or Gruyère cheese
•  1 cup all-purpose flour
•  2 large eggs, beaten
•  1 cup breadcrumbs (preferably Panko)
•  ½ cup grated Parmesan cheese
•  Salt and pepper to taste
•  2 tablespoons Dijon mustard (optional)
•  2 tablespoons olive oil
•  2 tablespoons unsalted butter

For the Creamy Parmesan Pasta:

•  12 oz pasta (penne, fettuccine, or your choice)
•  2 tablespoons unsalted butter
•  3 cloves garlic, minced
•  1 ½ cups heavy cream
•  1 cup grated Parmesan cheese
•  Salt and pepper to taste
•  Fresh parsley, chopped (optional, for garnish)

HOW TO MAKE:

1. Preparing the Chicken Cordon Bleu:

•  Start by pounding each chicken breast to an even thickness, around ¼ inch. This ensures the chicken cooks evenly and is easier to roll.
•  Lightly season both sides of each chicken breast with salt and pepper. Place a slice of ham and a slice of cheese on top of each chicken breast.
•  Roll up the chicken tightly, starting from the narrower end, to enclose the ham and cheese. Secure the roll with toothpicks to hold everything in place.

2. Breading the Chicken:

•  Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
•  First, dredge each chicken roll in flour, shaking off the excess. Then, dip it into the beaten eggs, making sure it’s fully coated. Finally, roll the chicken in the breadcrumb mixture, pressing gently to adhere.

3. Cooking the Chicken:

•  Preheat your oven to 375°F (190°C).
•  In an oven-safe skillet, heat the olive oil and butter over medium heat. Once the butter has melted and the oil is hot, add the chicken rolls.
•  Sear the chicken on all sides until golden brown, about 3-4 minutes per side. Once browned, transfer the skillet to the preheated oven.
•  Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

4. Preparing the Creamy Parmesan Pasta:

• While the chicken is baking, cook your pasta according to the package instructions until al dente. Drain and set aside.
• In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
•  Pour in the heavy cream and bring it to a gentle simmer. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
• Add the cooked pasta to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, you can add a splash of pasta water to achieve the desired consistency.

5. Serving the Dish:

• Once the chicken is done, remove it from the oven and let it rest for a few minutes. Carefully remove the toothpicks and slice the chicken rolls into medallions.
• Serve the Chicken Cordon Bleu alongside a generous portion of the creamy Parmesan pasta. Garnish with fresh parsley for a touch of color and freshness.

---

This dish combines the classic flavors of Chicken Cordon Bleu with a rich, creamy pasta, creating a comforting and satisfying meal that’s perfect for both special occasions and weeknight dinners. The crispy, cheesy chicken pairs perfectly with the indulgent pasta, making every bite delicious.