This version of Chicken Cordon Bleu is assembled in minutes, and requires no rolling, dredging, or frying. Ham and cheese are sandwiched between two chicken breasts, topped with a creamy sauce, coated with toasted breadcrumbs, and baked until golden brown.
This recipe can be scaled up or down.
Spread breadcrumbs on a baking sheet and drizzle with just enough olive oil to moisten - about 1 tablespoon. Bake for 3 minutes or until light golden. Transfer into a bowl and mix in paprika. Set aside.
You can line the same baking sheet with parchment paper for easier cleanup. Place the chicken breasts onto baking sheet.
Divide the ham into four piles and place one pile on each bottom of chicken breasts.
Fold the cheese into thirds and place on top of the ham.
Top each breast with the other half.
Mix the mayonnaise, mustard, and Parmesan in a bowl. Spread evenly onto the tops of the chicken.
Sprinkle bread crumbs over the top of each breast.
Bake for 20 - 25 minutes, until golden and cooked through.