How to Make Chicken Cordon Bleu

Ingredients

• 8 boneless, skinless chicken thighs
• ½ teaspoon ground black pepper
• 8 slices Swiss cheese
• 8 slices cooked deli ham
• 1 cup powdered Parmesan cheese
• 2 teaspoons Italian seasoning
• 1 tablespoon ghee or coconut oil, for the skillet
• Chopped fresh parsley, for garnish

• ½ cup (1 stick) unsalted butter
• ½ cup beef or chicken bone broth, homemade or store-bought
• 1 ounce cream cheese (2 tablespoons)
• 10 ounces Swiss cheese, shredded
• Fine sea salt

1. To make the sauce, heat the butter in a large saucepan over high heat for about 5 minutes, whisking. The butter will start to sizzle and foam up. Watch for brown (but not black!) flecks; when you start to see them, remove the pan from the heat and whisk vigorously.
2. While whisking, slowly add the broth, cream cheese, and shredded cheese. Heat lightly, just until the cheese is melted. Add salt to taste. Remove from the heat, place in a blender, and blend until very smooth. Allow the sauce to cool a bit before serving.
3. Preheat the oven to 350°F. Grease a 13 by 9-inch baking dish.
4. Place the chicken thighs between 2 pieces of parchment paper and pound them to ¼-inch thickness.
5. Sprinkle each piece of chicken on both sides with the pepper (salt isn’t needed because the ham and Parmesan cheese are salty enough). Place 1 slice of Swiss cheese and 1 slice of ham on top of each thigh. Roll up each thigh and secure with a toothpick. Place in a bowl, sprinkle the Parmesan cheese and Italian seasoning over the top, and turn to coat all sides of the chicken well.
6. Heat the ghee in a large skillet over medium-high heat. Place the chicken rolls in the hot skillet and cook until browned on one side, about 4 minutes. Turn the chicken and cook for 2 more minutes, until golden brown.
7. Transfer the chicken rolls to the greased baking dish. Bake until the cheese is melted and the chicken is cooked through, about 5 minutes. Remove the toothpicks and allow to rest for 5 minutes. Slice crosswise and serve hot, with warm cheese sauce drizzled over each piece. Sprinkle with chopped parsley, if desired.
8. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat the chicken rolls on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Rewarm the sauce on the stovetop over medium-low heat.