Chicken

• Butterfly chicken breasts using a sharp knife, season with salt and pepper.
• On one side of the butterflied breast, layer a turkey slice followed by a cheese slice. Fold the other side over the filling, pressing edges to seal.
• Repeat with the rest of chicken breasts.
• Dredge stuffed breasts in flour, coat with eggs, then with breadcrumbs.
• Preheat oven to 200 Degrees Celsius.
• Heat oil in a large skillet over medium high heat, place chicken until golden from both sides.
• Arrange chicken on a baking tray and cook in the oven for 7 - 10 minutes or until fully cooked.

  Sauce

• Melt butter in a saucepan over medium heat, stir in flour and cream.
• Whisk constantly to avoid lumps formation.
• Bring to a boil, reduce heat and simmer until thickened.
• Remove from heat and season to taste.
• Serve chicken Cordon Bleu with the sauce and garnish with chopped parsley.