Baked Chicken Cordon Bleu

I think this has got to be one of my family's favorite meals, personally I think it's all about the sauce.

Baked chicken cordon bleu
Serves 6

For bread crumb topping:
4 tablespoons garlic butter
1 cup panko
2 tablespoons shredded Parmesan cheese

Melt butter and combine all ingredients.

6 slices smoked ham
6 slices Swiss cheese
3 large chicken breast sliced in half length-wise or 6 small 5oz breast

Lay chicken on sheet pan (lightly sprayed or oiled)
Top each breast with ham, then cheese and about 2 tablespoons of the bread crumbs
Bake in 400 degree oven until golden, about 15 to 20 minuets internal temperature of chicken should reach 165

Dijon and Parmesan cream sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon chicken bouillon granules, cube or base
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese

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 in the milk while whisking quickly. Stir in the chicken bouillon granules 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, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.