Chicken Cordon Bleu & Dijon Parmesan Sauce - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

1 each (156 g/5.5 oz)

Ingredients

	Metric	Imperial
Chicken Breast Cutlet, Cooked, 87 g each	25 each	25 each
Black Forest Ham Slice, 19.3 gram each	241 g	13 oz
Swiss Cheese, sliced	250 g	8.5 oz
Margarine	60 ml	1/4 cup
Garlic, minced	10 ml	2 tsp
Parmesan Cheese, grated	375 ml	13.2 oz
Flour, all-purpose	60 ml	1/4 cup
Salt	2.5 ml	1/2 tsp
Cream, half n' half	750 ml	3 cups
Black Pepper, ground	5 ml	1 tsp
Dijon Mustard	80 ml	1/3 cup
Parsley, dried	15 ml	1 Tbsp

Preheat convection oven to 400'F/200'C.
Place frozen chicken cutlet on parchment lined baking sheet. Bake for 10 minutes and then flip cutlet and bake for 10 minutes more. Ensure internal temperature reaches 165'F/74'C for at least 15 seconds. Remove from oven.
Cut each slice of black forest ham in half. Place the half slice (10g) of black forest ham folded in half on top of the cooked chicken cutlet. Cut swiss cheese slice (10g) into half and place crosswise on top of the ham. Cook in the convection oven at 400'F/200'C for an additional 2-4 minutes until the cheese melts and is bubbly. Remove from oven.
While the chicken is cooking, prepare the Dijon Parmesan Sauce. In a small saucepan, melt the margarine and minced garlic over low heat. Once the margarine is melted, whisk in the flour until combined. Whisk in the cream, making sure there are no lumps. Bring to a boil while whisking as the sauce will begin to thicken. Reduce heat to low and whisk in dijon mustard, Parmesan cheese , salt and pepper. Cover and remove from heat until ready to serve. Hold sauce at >140'F/60'C .
At point of service, ladle 30 ml/1 oz of prepared Dijon Parmesan Sauce over prepared Chicken Cordon Bleu. Garnish with sprinkling of parsley.

Serve with baked potato and roasted brussel sprouts (sides not included in the nutritional information)