Easy Chicken Cordon Bleu

Step 1: Preheat the oven to 200°C/390°F (180°C fan-forced).

Step 2: Spread the panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes, or until light golden. Remove the tray and immediately scrape the breadcrumbs into a bowl.

Step 3: Cut a pocket into each chicken breast. Fold each slice of cheese in half and place 2 pieces inside each pocket. Do the same with the ham.

Step 4: Close each pocket and secure it with 2 toothpicks. Sprinkle with salt and pepper. Coat the chicken using either the Super Easy or Quick Dredge method.

Step 5: Mix the mayonnaise, mustard, salt, and pepper in a bowl. Spread the mixture over the top and sides of the chicken, not the underside.

Step 6: Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the sides. Spray with oil.

Step 7: Whisk the egg, flour, salt, and pepper in a bowl. Dip the chicken into the egg mixture, then into the panko breadcrumbs. Transfer it to a tray and spray with oil.

Step 8: Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove the toothpicks and serve with the Dijon cream sauce.

Step 9: Melt the butter over medium heat in a small saucepan. Add the flour and cook for 1 minute.

Step 10: Add half the milk and whisk until the flour mixture is blended in. Add the remaining milk, mustard, and cheese. Cook for 3 minutes, whisking constantly, until thickened. The sauce will thicken as it cools.

Step 11: Remove the sauce from the heat and add salt and pepper to taste. Serve with the chicken.