Cordon Bleu with Gnocchi and Mushroom Cream Sauce

Preparation Preheat the oven to 375°F (190°C).

2.Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it's about 1/4 inch (0.6 cm) thick.

3.Season the chicken breasts with salt and pepper. Place a slice of ham and a slice of Swiss cheese on each chicken breast.

4.Roll up each chicken breast tightly, tucking in the sides as you go. Secure with toothpicks.

5.Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dip each chicken breast in flour, then egg, and finally breadcrumbs, pressing lightly to help the breadcrumbs adhere.

Cooking the Cordon Bleu Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts until golden brown on all sides, about 3-4 minutes per side. Transfer to a baking dish.

7.Bake the chicken in the preheated oven for 20-25 minutes, or until cooked through and the cheese is melted and bubbly.

Preparing the Gnocchi While the chicken is baking, prepare the gnocchi. Cook the gnocchi according to the package instructions. Drain and set aside.

Cooking the Mushroom Cream Sauce In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

10.Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown.

11.Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, until the sauce thickens slightly.

12.Stir in the grated Parmesan cheese and season with salt and pepper. Add the cooked gnocchi and toss to coat in the sauce.

Serve and Enjoy! Serve the Cordon Bleu with the Mushroom Cream Sauce and garnish with chopped fresh parsley.