Deconstructed Chicken Cordon Bleu

Preheat your oven to 400°F (200°C). On a baking sheet, toss cubed potatoes with olive oil.

Season the potatoes with dry onion soup mix, paprika, and salt. Mix well to coat evenly.

Roast the potatoes for 25-30 minutes, or until golden and crispy. While they roast, prepare the chicken.

In a shallow dish, combine panko breadcrumbs, garlic powder, and black pepper.

Dredge each chicken breast in the seasoned panko, pressing firmly to adhere. Place on a separate baking sheet.

Bake the chicken for 20-25 minutes, or until cooked through and the breading is golden brown.

While the chicken bakes, lightly cook the deli ham in a skillet over medium heat. This step is optional but recommended for better flavor.

Once the chicken is cooked, layer the warmed ham on top of each chicken breast.

Place slices of Swiss cheese over the ham. Return to the oven for 1-2 minutes to melt the cheese.

To make the sauce, melt butter in a saucepan over medium heat. Whisk in the flour to create a roux and cook for 1 minute.

Gradually whisk in the milk until the sauce is smooth and begins to thicken.

Stir in the Dijon mustard, salt, and pepper.

Remove the sauce from the heat and stir in the shredded Swiss cheese until it's completely melted and the sauce is smooth.

Serve the chicken topped with the Dijon cheese sauce, with the roasted potatoes on the side.