Ingredients
4smallchicken breastsskinless and boneless
saltto season
pepperto season
1½tspgarlic powderdivided
4tspdijon mustarddivided
6slicesSwiss cheeseor Jarlsberg, halved
4slicesham
2eggs
½cupPanko breadcrumbs
¼cupseasoned breadcrumbs
2cupsbroccoli floretsor another veg, add more if desired
2cupscauliflower floretsor another veg, add more if desired
2tbspolive oil
2tbspParmesan cheesefresh grated, optional
3tbspbutter
2clovesgarliccrushed or minced
2tbspflour
1½cups milk2%, skim or full cream
1tbspdijon mustard
1tspchicken stock powderor vegetable stock powder
1/4cupparmesan cheesefresh grated
saltto taste
pepperto taste
2tbspfresh parsleyoptional, for garnish
Preparation
Arrange the shelf to the middle of your oven.
Preheat oven to 400 degrees F/200 degrees C. Spray a large baking sheet with non-stick cooking oil spray. Set aside.
Season chicken breast with salt, pepper, and 1/2 teaspoon garlic powder. Slice a pocket into the largest side of each breast.
Spread the inside of each pocket with 1 teaspoon Dijon mustard per breast. Place 3 cheese halves and one slice of ham slice into each breast.
Fold the edges of the chicken to cover the filling and seal with toothpicks.
In one shallow bowl, whisk the eggs. In another bowl, add the Panko and the seasoned breadcrumbs; mixing them well.
Dip each breast into the egg wash first and then dredge in the breadcrumbs to fully coat.
Add enough oil to cover the base of a frying pan.
Fry the chicken in two batches for about 4 minutes on each side, or until the crumbs are golden (it doesn’t matter if the chicken is not cooked through, it will continue baking in the oven).
Once golden brown, use tongs to arrange chicken in the middle of the baking sheet. Proceed with vegetables.
After breading, arrange chicken in the middle of the baking sheet and spray generously with cooking oil spray, completely soaking the crumbs (this helps the crumbs turn a nice golden brown colour during baking). Proceed with vegetables.
Add the broccoli and cauliflower into a bowl. Drizzle with the olive oil and season with salt, pepper and the remaining 1 teaspoon garlic powder. Mix well with your hands.
Arrange the vegetables around the chicken on the baking sheet (if there is not enough room for the vegetables, use a second baking sheet).
Sprinkle the vegetables with 2 tablespoons of parmesan cheese (if desired).
Bake for 25 to 30 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
Remove toothpicks from the chicken and allow to rest for 5 minutes before serving with the Dijon Cream Sauce.
While chicken is in the oven, melt butter over medium heat in a small saucepan. Add the garlic and cook for about 30 seconds, or until fragrant.
Reduce heat down to low, whisk in flour, and cook for 1 minute.
Slowly add half the milk and whisk until the flour mixture is smooth and blended.
Add remaining milk, mustard, stock powder and parmesan, and continue cooking for 2-3 minutes while whisking until thickened. Keep in mind that the sauce will continue to thicken as it cools.
Add in extra milk only if needed, in 1-2 tablespoonful increments, until desired consistency is achieved. Season with salt and pepper to taste.
Add the parsley, if desired. Serve with chicken and veg.
