Cordon Bleu Rollups with Honey Mustard Wine sauce

Cordon Bleu Rollups with Honey Mustard Wine sauce

5
LAURA OLSON 0

"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 1 h 5 m {{adjustedServings}} servings 405 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  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.
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Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 5

  1. 5 Ratings

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BETH9
4/8/2004

Yes, these amounts ARE approximate! In the marinade, the amounts of wine to oil should be equal--a quarter cup of each is fine. The oil to the acid should be equal. There shouldn't be NEAR that amount of wine for the sauce--more like a couple of tablespoons. The base of the sauce shouldn't be wine, but instead chicken broth, water, or even apple juice. The roll-ups themselves are very tasty--the brown sugar added great flavor. To continue this flavor through the meal, I made it with mashed sweet potatoes with brown sugar.

Teena
10/15/2003

This was just ok. I omitted the brown sugar. I poured all but 3T of marinade over chicken when cooking and the sauce that it made while cooking and the sauce I made stove top (honey, mustard, wine) were completely different. The two mixed ok...but the honey, mustard, wine sauce had a strange flavor. This recipie needs some work before it is "perfected".

MISSREDFOX
3/2/2005

This was great. I left out the sauce & sugar because I am on a low carb diet. This did not change the great taste of the chicken.