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Chicken Cordon Blue Becky Grasso

2 thin chicken cutlets (3 oz. each) 2 slices each turkey-ham and Swiss Cheese

1 Tbsp. Plus 2 tsp. Dijon mustard, divided 1 tsp honey

cup plus 2 tsp. plain dried bread crumbs

2 tsp. vegetable oil cup canned low-sodium chicken broth

2 tsp. flour 1 Tbsp. Sour cream.

Preheat oven to 375. Top each chicken cutlet with 1 slice of turkey- ham and cheese; starting with the narrow end, roll each culet jelly-roll fashion. Secure with toothpicks. In mixing bowl combine 1 Tbsp. Mustard and the honey; spread half of the mixture evenly over each chicken roll.


On sheet of wax paper arrange bread crumbs; turn chicken rolls in bread crumbs, coating all sides and using all of the bread crumbs. Arrange chicken rolls on nonstick baking sheet and drizzle each with 1 tsp. oil. Bake until chicken is cooked through 25 minutes.


While chicken is baking prepare sauce. In small saucepan combine broth and flour, stirring to dissolve flour. Cook over medium-high heat, stirring until mixture thickens about 4 minutes. Reduce heat to low and stir in sour cream and remaining mustard; cook, stirring, 4 minutes longer (do not boil). To serve, remove toothpicks and cut each chicken roll crosswise into 4 equal slices. Onto each of 2 serving plates, pour half of the sauce and top with 4 chicken roll slices.