Chicken Cordon Bleu

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.