Chicken Cordon Bleu with Mornay Sauce

The origins of cordon bleu as a schnitzel filled with cheese are in Brig, Switzerland, probably about the 1940s. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967. There are many variations of the recipe, all of which involve a cutlet, cheese, and meat. Our chicken cordon bleu is prepared by butterflying a chicken breast and placing a thin slice of prosciutto inside along with a thin slice of Gruyere cheese. The chicken breast is then rolled coated in panko bread crumbs and then pan fried. The Mornay sauce is served on the side.

Ingredients: chicken breasts (boneless/skinless), sea salt, black pepper, Gruyere cheese, prosciutto, butter, garlic, fresh thyme, bread crumbs, flour, white wine , whole milk, chicken bouillon, Dijon mustard, Worcestershire sauce, Parmesan cheese.