Chicken Cordon Bleau With Bacon Cream Gravy

• 2 chicken breasts Thick, or 4 thin breasts
• 8 slices swiss cheese
• 8 slices ham
• olive oil
• panko crumbs
• 3 tablespoons flour
• 1 1/2 cups beef broth
• 4 tablespoons butter
• 3 strips bacon cooked, not crunchy
• 3/4 cup heavy cream
• 1 stalk scallions
• dijon mustard

1. If using thick chicken breasts, slice chicken breasts in half to make them thinner. Flatten chicken breasts with roller or pound out to about 1/4 inch thick.
2. Season chicken with a bit of your favorite spices or rub (I'm a fan of Longhorn Steakhouse Prairie Dust). Place two slices of cheese and two slices of ham on top of the chicken breast. Add a touch of Dijon mustard for zing - a little goes a long way. Fold the chicken breast over in half to make a pocket with the ham and cheese on the inside.
3. Coat chicken breast with a light layer of olive oil, and then press on panko bread crumb mix.
4. Place on grill for 30-40 minutes at 325u0b0 over indirect heat on grill. Adjust as needed to ensure thorough cooking of chicken.
5. While the chicken is grilling, melt butter in a sauce pan. Add flour one tablespoon at a time to thicken up the gravy. Add beef broth and bring to boil. Add heavy cream to thicken up. Add bacon, and allow to simmer, stirring occasionally.
6. Serve gravy over chicken cordon bleau with diced scallions garnishing the top.

chicken breasts, swiss cheese, ham, olive oil, panko crumbs, flour, beef broth, butter, bacon, heavy cream, scallions, mustard

Taken from www.yummly.com/recipe/Chicken-Cordon-Bleau-with-Bacon-Cream-Gravy-1212433 (may not work)