Chicken Cordon Bleu

Years ago, as newlyweds at BYU, I made my husband take a couples cooking class with me. Cooking together has been a favorite past time for us ever since. This is one of the recipes that we got from that class and it has remained a staple in our house. I have modified it over the years to accommodate our tastes. So, here is my version.

Chicken Cordon Bleu

4 skinless boneless chicken breasts

4 slices provolone cheese (or whatever kind you like)

4 slices ham

1/4 cup melted butter

1/2 cup plain bread crumbs

1 t poultry seasoning

1/4 t garlic salt

Preheat oven to 350. Pound chicken flat to an even thickness. Layer each flat chicken breast with a slice of cheese and a slice of ham. Roll the chicken breast up, securing as much of the cheese and ham inside as possible. I seal the ends with a toothpick. Combine the bread crumbs, seasoning and garlic salt together. Dip each chicken roll into the melted butter and then the bread crumb mixture. Arrange in a baking dish and cook for about 30 minutes at 350 until the chicken is cooked and the cheese melted. Top with this sauce recipe, if desired.

Veloute Sauce

2 T butter

2 T flour

1 cup chicken broth

1/4 t salt

1/8 t pepper

1/8 t nutmeg

Melt butter in a sauce pan over low heat. Add flour and stir until smooth and bubbly. Gradually add in chicken broth. Cook until boiling, stirring constantly. Boil and stir for 1 minute. Add in the salt, pepper and nutmeg. Pour some over each chicken roll.