Hasselback-Style Chicken Cordon Bleu

Ingredients:

• 8 boneless, skinless chicken breasts
• 0.5 cup honey Dijon mustard
• 2 tbsp. panko breadcrumbs
• 90 g salted butter, melted
• 1 tbsp coarse salt
• 1 teaspoon ground black pepper
• 12 slices Swiss cheese, cut into 4 pieces
• 24 slices Canadian bacon (approximately 450 g), cut in half

Preparation:

1. Preheat oven to 220°C.
2. Cut 6 slits at a slight angle into each chicken breast, being careful not to cut all the way through. Avoid cutting all the way to the bottom by about 0.5 cm. Spread 1 tablespoon of mustard on top of each chicken breast.
3. In a bowl, combine the breadcrumbs, butter, salt, and black pepper. Sprinkle the breadcrumbs evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter of a cheese and a slice of Canadian bacon in each crevice of each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
   
   

   At this stage, you can freeze the semi-finished product.

   
   After assembling the raw chicken breasts, place 4 of them on waxed parchment paper; repeat with the remaining chicken breasts, placing them on separate sheets of parchment paper. Transfer the baking sheets to the freezer until the breasts are frozen solid, at least 3 hours. Transfer the chicken breasts to 2 foil trays lined with waxed paper. Label the trays with the date and freeze until ready to use.
   
   When ready to bake, preheat the oven to 220°C (425°F). Bake the chicken breasts, still defrosted, until golden brown and cooked through, about 40 minutes. Serve with any side dish.
4. Bake until the chicken is cooked through and the breadcrumbs are golden brown, 20-22 minutes. Serve hot with your favorite side dishes.