Chicken Cordon Bleu
Easy Chicken Cordon Blue, stuffed chicken breast with ham and Swiss cheese with a quick sauce.
Yield
2 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
chicken cutlets
|
*
|
|
| 2 | slices |
turkey ham
|
* |
| 2 | slices |
swiss cheese
|
|
| 1 | tablespoon |
dijon mustard
plus 2 tsp, divided |
|
| 1 | teaspoon |
honey
|
|
| ⅓ | cup |
bread crumbs
+ 2 t. |
|
| ½ | cup |
chicken broth
canned |
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 | tablespoon |
sour cream
|
|
| 2 | teaspoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken cutlets
|
*
|
| 2 | slices |
turkey ham
|
* |
| 2 | slices |
swiss cheese
|
|
| 15 | ml |
dijon mustard
plus 2 tsp, divided |
|
| 5 | ml |
honey
|
|
| 79 | ml |
bread crumbs
+ 2 t. |
|
| 118 | ml |
chicken broth
canned |
|
| 1E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
sour cream
|
|
| 1E+1 | ml |
vegetable oil
|
|
Directions
Preheat oven to 375℉ (190℃).
Top each chicken cutlet with 1 slice turkey ham and 1 slice cheese: starting from narrow end, roll each cutlet jelly-roll style and secure with toothpick.
In a small mixing bowl, combine 1 tablespoon mustard and the honey; spread half of the mixture evenly over each chicken roll.
On a sheet of waxed paper arrange bread crumbs; turn chicken rolls in bread crumbs, coating all sides and using all of bread crumbs.
Arrange chicken rolls on a non-stick cooking sheet and drizzle each with 1 teaspoon oil.
Bake until chicken is cooked through, 20 to 25 minutes.
While chicken is baking, prepare sauce. In a small saucepan, combine broth and flour stirring to dissolve flour.
Cook over medium- high heat stirring frequently until mixture thickens, about 3 to 4 minutes.
Reduce heat to low and stir in sour cream and remaining mustard. Cook, stirring occasionally, 3 to 4 minutes longer. DO NOT BOIL.
To serve:
Remove toothpicks and cut each chicken roll crosswise into 4 equal slices.
Onto each of 2 serving plates pour half of the sauce and top with four chicken roll slices.
