Chicken Cordon Bleu with Dijon Cream Sauce and Roasted Asparagus

Steps

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!Steps marked like this need your attention — stay close so nothing burns.

Chicken Cordon Bleu

1. Set up a breading station: spread ½ cup all-purpose flour in a shallow dish, beat 2 eggs in a second dish, and in a third dish combine 1 cup plain breadcrumbs, 2 tablespoons grated Parmesan, ½ teaspoon garlic powder, ¾ teaspoon kosher salt, and ½ teaspoon black pepper. 5 min
2. Lay the 4 pounded chicken breasts flat; season lightly with a pinch of salt and pepper, then divide the 6 oz deli ham and 4 Swiss cheese slices evenly among them, leaving a ½-inch border at the edges. 5 min
3. Roll each breast tightly away from you, tuck in the sides as you go, and secure each roll with 2 toothpicks or a length of kitchen twine. 5 min
4. Dredge each chicken roll in flour (shaking off the excess), dip in beaten egg, then press firmly into the breadcrumb mixture to coat all sides evenly. 5 min
5. Preheat the oven to 400°F and heat 2 tablespoons olive oil and 2 tablespoons melted butter together in an oven-safe skillet over medium-high heat until shimmering. 8 min
6. Timing-sensitive step. Sear the breaded chicken rolls seam-side down first, turning every 2 minutes, until all sides are deep golden brown — about 8 minutes total. 8 min
7. Transfer the skillet to the 400°F oven and bake until the chicken reaches an internal temperature of 165°F, about 18–20 minutes. 19 min
8. Rest the chicken rolls on a cutting board for 5 minutes, then remove the toothpicks or twine before plating. 5 min
9. Slice each roll on the bias if desired and plate, spooning the Dijon cream sauce over the top. 2 min

Dijon Cream Saucesauce

1. Finely mince 1 shallot and 2 garlic cloves. 3 min
2. Timing-sensitive step. Melt 2 tablespoons unsalted butter in a small saucepan over medium heat, then add the shallot and cook, stirring frequently, until softened and translucent, about 3 minutes. 3 min
3. Timing-sensitive step. Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
4. Timing-sensitive step. Pour in ¼ cup dry white wine and simmer, stirring, until the wine is nearly fully reduced, about 2 minutes. 2 min
5. Pour in 1 cup heavy cream, reduce heat to medium-low, and simmer gently until the sauce coats the back of a spoon, about 5–6 minutes. 6 min
6. Timing-sensitive step. Whisk in 2 tablespoons Dijon mustard, 1 teaspoon whole-grain mustard, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon fresh thyme leaves, and 1 teaspoon fresh lemon juice; taste and adjust seasoning. 2 min
7. Remove from heat and cover to keep warm until the chicken is ready to plate. 5 min

Roasted Asparagusside

1. Snap or cut the tough woody ends from 1½ pounds fresh asparagus and pat the spears dry. 4 min
2. Toss the asparagus on a rimmed baking sheet with 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ½ teaspoon lemon zest until evenly coated; spread in a single layer. 3 min
3. Roast in the 400°F oven alongside the chicken (or after, if oven space is limited) until the spears are tender with lightly caramelized tips, about 12–15 minutes. 13 min
4. Transfer to a serving platter and, if desired, finish with 1 tablespoon finely grated Parmesan over the top.