Chicken cordon bleu with roasted garlic jalapeno cheese sauce

Cover the chicken breast with parchment and pound with a mallet to about a quarter of an inch all over; trim off any ragged piece.

Season with kosher salt, coarse black pepper and garlic powder; spread a thin layer of Alouette cheese down the middle.

Lay on Swiss cheese, the ham and more cheese, then roll up from one end.

Wrap snugly in plastic wrap, twist the ends and freeze 30 minutes to firm up before breading.

Melt the butter, add the flour and mix well to combine for a bechamel base.

Off the heat, mash in the roasted garlic cloves.

Return to the heat and add the whole milk little by little, getting it smooth between additions; let it simmer and thicken.

Add a good pinch of salt, juice from a can of jalapenos and microplaned Parmesan; taste, then add squeezed jalapenos and take off the heat.

Stir in the Dijon.

Set up a breading station of flour mixed with a little salt, egg and cornflakes. Unwrap the chicken and coat in flour (sides and ends), then egg, then cornflakes.

Fry in oil at 350F a couple of minutes per side to set the crust and color, splashing oil over the top; drain a moment.

Finish in a 350F oven for a few minutes until crispy outside.

Slice and serve with the sauce over the top.