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 servings 405 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.

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.
  • profile image

Your rating

Cancel
Submit

Reviews

5
  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 th...

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, ...

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.