Creamy Chicken Cordon Bleu

Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
Place a slice of ham and a slice of Swiss cheese on each chicken breast, then fold the chicken over the filling to create a pocket. Secure with toothpicks if necessary.
Dredge the Chicken:

Set up a dredging station with flour in one dish, beaten eggs in another, and panko breadcrumbs in a third.
Coat each stuffed chicken breast first in flour, then dip in egg, and finally coat in panko breadcrumbs.
Sear the Chicken:

In a large skillet, heat olive oil over medium heat.
Add the breaded chicken breasts and cook for 2-3 minutes per side until golden brown.
Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Make the Creamy Sauce:

In the same skillet, melt butter over medium heat.
Add flour and cook, whisking constantly, for 1 minute to form a roux.
Slowly add the heavy cream and chicken broth, whisking to combine. Bring to a simmer and cook for 2-3 minutes until the sauce thickens.
Stir in garlic powder, onion powder, salt, and pepper.
Remove from heat and stir in Parmesan cheese until smooth.
Serve:

Once the chicken is cooked, remove the toothpicks and pour the creamy sauce over the top.
Garnish with extra parsley or cheese if desired and serve with your favorite side dishes.
Serving and Storage Tips: