Chicken Cordon Bleu with Dijon Cream Sauce 

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts
4 slices of cooked ham (about 1/4 inch thick)
4 slices of Swiss cheese (about 1/4 inch thick)
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups bread crumbs (panko recommended)
Salt and pepper to taste
Vegetable oil for frying
For the Dijon Cream Sauce:

1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:

Prepare the Chicken:
Preheat your oven to 375°F (190°C).
Place each chicken breast between two pieces of plastic wrap and pound them to about 1/2 inch thickness.
Season each chicken breast with salt and pepper. Place a slice of ham and a slice of Swiss cheese on each breast, then roll them up tightly and secure with toothpicks.
Bread the Chicken:
Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the panko bread crumbs in a third.
Dredge each chicken roll in flour, dip in the beaten eggs, and then coat with panko bread crumbs, pressing gently to adhere.
Fry the Chicken:
In a large skillet, heat vegetable oil over medium heat. Once hot, add the chicken rolls and cook for about 4-5 minutes on each side, or until golden brown and cooked through. You may need to do this in batches. Transfer the cooked chicken to a baking dish and finish cooking in the preheated oven for about 10-15 minutes.
Make the Dijon Cream Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.
Gradually whisk in the chicken broth, followed by the heavy cream. Continue to cook, stirring frequently, until the sauce thickens.
Stir in the Dijon mustard, lemon juice, and season with salt and pepper to taste.
Serve:
Remove the toothpicks from the chicken rolls and slice them in half if desired. Serve drizzled with the Dijon cream sauce. Enjoy your delicious Chicken Cordon Bleu!