First Step: PREPARE THE CHICKEN

1. Pound the Chicken Breasts: To ensure even cooking, place each chicken breast between two sheets of plastic wrap or parchment paper and use a meat mallet to gently pound them to an even thickness of about ½ inch. This helps the chicken cook more evenly and ensures a tender texture.
2. Season the Chicken: Season both sides of the chicken breasts with salt and pepper. This step enhances the flavor of the chicken before it is breaded and stuffed.
3. Stuff the Chicken: Lay two slices of deli ham and one slice of cheese on each chicken breast. Fold the chicken over the ham and cheese to form a pocket, creating a roll. Use toothpicks to secure the edges of the chicken and ensure the filling stays inside while cooking.

Second Step: BREADING THE CHICKEN

1. Set Up the Breading Station: Prepare three shallow dishes or bowls. In the first bowl, add the flour and season it with a pinch of salt and pepper. In the second bowl, beat the eggs. In the third bowl, add the seasoned breadcrumbs. This creates an easy assembly line for breading the chicken.
2. Dredge the Chicken: First, dip the stuffed chicken breast into the flour, ensuring it is fully coated. Shake off any excess flour, then dip it into the beaten eggs, making sure the chicken is well-coated in egg. Finally, coat the chicken in the breadcrumbs, pressing gently to ensure the breadcrumbs stick to the surface.
3. Repeat with the Remaining Chicken: Repeat the breading process for the remaining chicken breasts until all are coated.

Third Step: COOKING THE CHICKEN

There are two main ways to cook Chicken Cordon Bleu: frying and baking. Both methods yield delicious results, but the choice depends on your preference for crispy texture and convenience.

Option 1: Pan-Fry the Chicken

1. Heat the Oil: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded chicken breasts to the skillet. Avoid overcrowding the pan to ensure even cooking.
2. Fry the Chicken: Cook the chicken for 4-5 minutes per side, or until the breading is golden brown and the chicken is cooked through (the internal temperature should reach 165°F). If necessary, cook the chicken in batches.
3. Drain Excess Oil: Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil.

Option 2: Bake the Chicken

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Bake the Chicken: Place the breaded chicken breasts on a greased baking sheet or in a baking dish. Lightly spray the chicken with cooking spray to help it crisp up in the oven. Bake for 25-30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.
3. Finish Cooking: If you want extra crispiness, you can broil the chicken for an additional 2-3 minutes at the end of the baking time. Just be sure to watch it carefully to avoid burning.

Fourth Step: MAKE THE CREAMY SAUCE (Optional)

1. Prepare the Roux: In a small saucepan, melt the butter over medium heat. Once melted, add the flour and whisk it constantly for 1-2 minutes, creating a roux. This will help thicken the sauce.
2. Add the Cream and Chicken Broth: Gradually add the heavy cream and chicken broth to the roux, whisking constantly to avoid lumps. Bring the sauce to a gentle simmer, allowing it to thicken for 3-4 minutes.
3. Add the Mustard: Stir in the Dijon mustard for added flavor. Season the sauce with salt and pepper to taste.
4. Serve the Sauce: Pour the sauce over the cooked Chicken Cordon Bleu or serve it on the side for dipping.

Final Step: SERVE AND ENJOY

1. Plate the Chicken: Once the chicken is cooked, remove the toothpicks and place the Chicken Cordon Bleu on plates.
2. Drizzle with Sauce: Pour the creamy mustard sauce over the top or serve it on the side for dipping.
3. Garnish and Serve: Garnish the Chicken Cordon Bleu with fresh parsley or chives for a pop of color and serve with your favorite sides. This dish pairs beautifully with roasted vegetables, mashed potatoes, rice pilaf, or a crisp green salad.