Recipe Index

Ingredients

• 4 boneless skinless chicken breasts, (pounded thin)
• 4 slices deli ham, (thinly sliced)
• 4 slices Swiss cheese
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon cracked black pepper
• ½ teaspoon onion powder
• ½ cup butter, (melted)
• 1 ½ cups Italian bread crumbs
• 3 tablespoons olive oil
• 1 cup low sodium chicken broth
• 1 teaspoon fresh thyme
• ⅔ cup heavy cream
• 2 tablespoons dijon mustard
• 4 teaspoons cornstarch
• 4 teaspoons water

Method

1. Cover each chicken breast with plastic wrap and pound it to about 1/4 inch thick with the flat side of a mallet.
2. Lay a slice of ham and a slice of Swiss cheese in the centre of each breast, fold in the edges, and roll each one into a tight log.
3. Wrap the rolls in the plastic and chill them in the freezer for 30 to 45 minutes until firm but not frozen solid.
4. Heat the oven to 375 degrees Fahrenheit and coat a baking dish with non-stick spray.
5. Season the flour with the salt, black pepper and onion powder in one bowl, put the melted butter in a second, and mix the Italian bread crumbs with the olive oil in a third.
6. Unwrap the rolls and coat each one in flour, then butter, then the oiled crumbs, and arrange them in the prepared dish.
7. Bake the cordon bleu for 30 to 45 minutes until cooked through, covering loosely with foil if the crumbs darken too quickly.
8. Simmer the chicken broth with the thyme until it reduces by half, then stir in the heavy cream and Dijon mustard and bring it back to a simmer.
9. Whisk the cornstarch with the water, stir in enough of the slurry to thicken the sauce, season it, and spoon it warm over the baked rolls.

Prep: 80 min · Cook: 30 min · Total: 110 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data