Chicken Cordon Bleu Pasta

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This is a simple recipe for two, but i have doubled it to serve four. It is from paula deen's magazine.

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Steps

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For chicken , in a shallow dish , combine breadcrumbs , thyme , salt , and pepper.

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Set aside.

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Brush both sides of chicken breasts with mustard.

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Dredge chicken in breadcrumb mixture.

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In a large skillet , heat 2 tablespoons olive oil over medium heat.

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Add chicken , and cook for 4 minutes.

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Add remaining olive oil to skillet , turn chicken , and cook for 3 to 4 minutes.

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Place chicken on a cutting board.

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Let rest for 5 minutes.

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Cut chicken crosswise into 1 / 2-inch-thick slices.

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For cheesy pasta , in a large skillet , melt butter over medium heat.

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Add garlic and ham.

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Cook for 2 minutes.

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Add flour , salt , and pepper.

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Cook for 2 minutes , stirring constantly.

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Gradually stir in half-and-half.

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Cook , stirring frequently , for 4 to 5 minutes , or until slightly thickened.

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Add cheese , stirring until melted.

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Add hot cooked pasta to pan , tossing gently to coat with sauce.

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Spoon creamy cheesy pasta onto serving plates.

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Place sliced chicken over pasta.

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Garnish with fresh thy.

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Ingredients

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panko breadcrumbs, fresh thyme, salt, ground black pepper, boneless skinless chicken breasts, dijon mustard, olive oil, butter, garlic cloves, deli ham, all-purpose flour, half-and-half, gruyere cheese, fettuccine pasta