Chicken Cordon Bleu
Easy Chicken Cordon Blue, stuffed chicken breast with ham and Swiss cheese with a quick sauce.
plus 2 tsp, divided
+ 2 t.
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.
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.