I guess my weekend of eating out French food put me in that frame of mind. I love Cordon Bleu. Whats not to love cheese, smoky ham, breaded fried chicken in a luxurious sauce!
I have been doing this lighter easier version for years.
Boneless chicken breast
Herb de Provence
Brush your chicken with dijon and season with pepper and herb de provence. Then wrap the chicken in a large ham slice. Grill until the chicken is done. I use a Mornay sauce in place of the swiss cheese.
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
3/4 cup shredded Swiss cheese
1/2 tbls of dijon
dash of hot sauce
Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until mixture is smooth, about 1 minute. Whisk in milk and salt. Whisk until mixture thickens slightly, about 2 minutes. Gradually whisk in cheeses. Stir until mixture is smooth and begins to bubble, stirring, constantly, about 5 minutes whisk in dijon and hot sauce. Cover and keep warm.