For the Cordon Bleu:
2 large boneless, skinless chicken breasts; butterflied
8 slices good quality deli ham
1 cup bread crumbs
8 slices Swiss cheese
2 tbsp. butter; melted
For the Parmesan-Dijon Cream Sauce:
2 tbsp. butter
2 tbsp. all-purpose flour
1 cup milk
1 tbsp. Dijon mustard
1 packet of chicken flavoring
1/2 tsp. salt
1/2 tsp. Worchestershire sauce
1/2 cup grated Parmesan cheese
Preheat the oven to 350 degrees. Prepare a 9x13-inch baking dish with cooking spray (or even better, use stoneware!)
In a bowl, combine the bread crumbs and melted butter; set aside.
Lay the cut chicken breasts in a single layer in the pan. Layer each chicken breast with two slices of ham and a slice of cheese (or two), layering across to ensure the entire chicken breast is covered. Sprinkle the bread crumbs over the top of chicken.
Bake for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour the milk in while whisking quickly. Stir in the chicken flavoring and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worchestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If you sauce becomes to thick, whisk in some more milk. If it's too thin, simmer longer.
Serve each chicken breast with warm sauce.