Cordon Bleu Rollups with Honey Mustard Wine sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Rollups of chicken breast, Swiss cheese and ham are baked and topped with a white wine/honey/mustard sauce. This is one of my favorites. It was trial and error. Play with the ingredient amounts, because I never use a recipe and these are approximations! Ingredients:
2 cups white wine |
1 teaspoon chopped fresh tarragon |
1 teaspoon chopped fresh parsley |
1 tablespoon olive oil |
1 pound skinless, boneless chicken breast halves |
1/2 pound sliced swiss cheese |
1/2 pound sliced cooked ham |
2 tablespoons brown sugar, divided |
salt and pepper to taste |
1 tablespoon all-purpose flour |
2 cups white wine |
1/4 cup dijon mustard |
3 tablespoons honey |
1 tablespoon prepared horseradish |
salt and pepper to taste |
Directions:
1. To Marinate: Mix 2 cups wine, tarragon, parsley and oil in a nonporous glass dish or bowl and. Add chicken, and toss to coat. Cover dish or bowl, and refrigerate to marinate for at least 4 hours.
2. Remove chicken from marinade, and pour marinade into a large skillet over medium high heat. Cut chicken breasts in half vertically and quickly flatten each piece to 1/2 inch thickness with a meat mallet. Layer each piece a slice of cheese, slice of ham, and a sprinkle of brown sugar. Roll and secure with toothpicks, then brown in skillet with marinade.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Place browned rollups in a 9x13 inch baking dish and pour a small amount of marinade over chicken, reserving at least 3 tablespoons in the skillet. Sprinkle chicken with salt and pepper to taste and a small amount of brown sugar.
5. Bake chicken rollups in preheated oven for about 30 minutes, or until cooked through and chicken juices run clear.
6. To Make Sauce: Meanwhile, add flour to skillet with reserved marinade. Add 2 cups wine, stirring constantly, letting sauce thicken. Then stir in mustard, honey, a bit of brown sugar and horseradish. Season with salt and pepper to taste, heat through and serve with chicken rollups.
|
|