Chicken Cordon Bleu Pasta

I found a great recipe for chicken a while back ago from Paula Deen’s magazine.  It is easy to make and tastes great.

Recipe:  Source-Cooking with Paula Deen Magazine (Nov./Dec. 2008)

For the chicken:
3 boneless skinless chicken breasts (pounded to 1/4 in. thickness)
1 cup panko
3/4 tsp minced fresh thyme
salt and pepper
1 tbsp mustard (regular or Dijon)
1/4 cup olive oil

For the pasta:
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, chopped
3/4 cup chopped deli ham
2 tbsp flour
salt and pepper to taste
1 1/2 cups half and half
1/2 cup shredded Gruyere
3 cups cooked fettuccini

In a shallow dish, combine panko, thyme, salt, and pepper.  After pounding chicken ( I do this inside a ziploc bag), brush both sides of chicken with mustard.  Dredge chicken in panko mixture.  Heat 2 tbsp of olive oil in skillet and cook chicken for 4 minutes.  Add remaining olive oil to skillet, turn chicken, and cook for 4 more minutes.  Remove chicken and let rest before cutting crosswise.

For the pasta, heat butter and olive oil over medium heat.  Add garlic and ham and saute for 2 minutes.  Add flour, salt, and pepper and cook for 2 minutes stirring constantly.  Gradually add half and half reducing heat to medium low.  Stir frequently and cook for 4 to 5 minutes until thickened.  Add cheese and cook until it melts.  Add cooked pasta and toss to coat.  Serve with chicken.
Enjoy!