Cordon Bleu Chicken Bake

Ingredients

• 4 chicken breasts (3 oz each)
• 1/2 cup low sodium Swiss & Gruyere cheese
• 4 slices ham (lowest sodium)
• Cooking spray
  Sauce
• 2 tbsp unsalted butter
• 2 tbsp flour
• 2 cups 1% milk
• 1 tsp Westbrae mustard or 0 sodium homemade
• 3 tbsp grated parmesan (TJ’s Parmesan/Romano/Asiago)
• Pepper, freshly ground
  Topping
• 1/2 cup homemade loso breadcrumbs
• 3 tbsp grated parmesan (TJ’s Parmesan/Romano/Asiago)
• 1 tbsp dried parsley

Directions

1. Preheat the oven to 360°F.

2. Slice the chicken breasts horizontally, not quite all the way through. Place the chicken breast opened up between two sheets of plastic wrap and beat with a mallet until all is a uniform thickness of about 1 cm.

3. Place the chicken breast on a clean cutting board and place 1 slice of ham and ¼ of the cheese on the breast. Roll up in jelly roll fashion and place into a lightly sprayed casserole dish. Repeat with the other three breasts.

4. Place the butter into a saucepan over medium heat. When melted, add the flour and mix well. Let the roux brown slightly and then stir in the milk bit by bit to make a smooth sauce. When the sauce begins to thicken, add in the mustard, pepper and cheese, continue to stir until all is blended. Pour over the chicken breasts.

5. Mix together the bread crumbs, parmesan and dried parsley in a small bowl. Sprinkle liberally over the chicken and sauce.

6. Bake for about 40 minutes or until the chicken is cooked through.

Makes 4 servings, each serving has 347 calories, 374mg sodium and 17.25g carbohydrates with the ingredients used.

Original recipe from twistedfood.co.uk/cordon-bleu-chicken-bake, rewritten and adapted for low sodium