Chicken cordon bleu casserole

Grate the Gruyere and cut the ham into a small dice (chop thin-sliced deli ham); refrigerate both until needed.

Topping: mix panko with melted butter, a few grinds of black pepper and about a tablespoon of grated parmesan until it looks like wet sand; set aside.

Cut the chicken breast into half-inch strips, then slice across every half inch into half-inch pieces.

In a mixing bowl season the chicken with a small pinch of salt, black pepper, a few shakes of cayenne and thyme leaves; add a small splash of cream and a teaspoon of Dijon mustard.

Add the diced ham and about half to two-thirds of the cheese and mix until evenly combined.

Transfer evenly into the baking dish and top with the rest of the cheese.

Cover with the buttered breadcrumbs, pressing a few gently into the chicken with the tip of the spoon but leaving most on top.

Set the dish on a foil-lined pan to catch drips.

Bake in the center of a 425 degree oven about 25 minutes, until the chicken is cooked through and the top is nicely browned.

Rest at least 5 minutes before serving.