Chicken Cordon Bleu with Mushroom Sauce
TOTAL TIME: Prep: 25 min. Cook: 35 min.
YIELD: 6 servings.
After one taste, it will be easy to see why this chicken is my son's favorite.—Robert McCart, Blue Ridge, Georgia
Ingredients
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6 boneless skinless chicken breast halves (6 ounces each)
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6 slices deli ham
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6 slices Swiss cheese
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3 large eggs
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1-1/4 teaspoons paprika
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1/2 cup all-purpose flour
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1-1/2 cups panko bread crumbs
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1/3 cup butter, cubed
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6 thick-sliced bacon strips, chopped
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1/2 pound sliced fresh mushrooms
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1/2 cup white wine or chicken broth
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1 teaspoon chicken bouillon granules
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1 tablespoon cornstarch
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1 cup heavy whipping cream
Directions
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1.
Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up from a short side and secure with toothpicks.
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2.
In a shallow bowl, whisk eggs and paprika. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs.
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3.
In a large skillet, brown chicken in butter on all sides; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.
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4.
Saute mushrooms in drippings until tender. Add wine and bouillon, stirring to loosen browned bits from pan. Return chicken and bacon to the pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken to a serving platter; discard toothpicks.
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5.
Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts
1 chicken roll-up with 1/4 cup sauce: 710 calories, 46g fat (25g saturated fat), 292mg cholesterol, 861mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 54g protein.
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