Chicken breasts stuffed with Black Forest ham and Swiss cheese, rolled in a very light breading of crumbs, flour and Parm, plus seasonings. They’re baked (no browning required) then served with a really, really tasty mushroom lemon sauce. Love the sauce!
Looking for an easy chicken entrée that would be great for guests? This recipe absolutely works – it’s just boneless, skinless chicken breasts (use smaller sized breasts if you can find them), pounded thin, rolled up with the ham and cheese, gently rolled into the breading mixture and baked for about 30+ minutes. You can make the chicken rolls ahead of time (a few hours anyway) and have everything else ready to go. The sauce doesn’t require the browned bits from browning the chicken because you don’t HAVE to brown the chicken ahead of time (easy!) and the simple creamy lemon mushroom sauce gets spooned over the sliced chicken pieces. All of it relatively easy to make and it will come together quickly if you have everything prepped ahead. The sauce could even be made the day before, but I think it would be best made just before serving – that way the mushrooms will still have perfect texture.
This recipe came from a cooking class with Phillis Carey, and she mentioned that the sauce is also really good on salmon and even on left over chicken. I think the sauce would be good on a whole LOT of things – I just loved the lemony flavor in it.
SAUCE TIP:
My suggestion? Make a double batch of the sauce and you’ll have some of it to serve on leftovers from this dish, OR on a nice piece of salmon a couple of days later.
What’s GOOD: how easy it is. How moist the chicken is and ever-so tasty with the mushroom lemon sauce. Lovely company meal – looks pretty besides having great taste.
What’s NOT: nothing at all. Just do the prep ahead of time.
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Chicken Cordon Bleu Rolls in Creamy Mushroom Lemon Sauce
Recipe By: Phillis Carey, cooking class 2013
Serving Size: 4
CHICKEN:
4 boneless skinless chicken breast halves — about 5 ounces each Salt and pepper to taste
4 teaspoons Dijon mustard
4 ounces Black Forest ham slices — very thin
4 ounces Swiss cheese — very thinly sliced
2 tablespoons unsalted butter — melted, to drizzle on top of rolls
CRUMB MIXTURE:
1/2 cup bread crumbs — plain (dry)
1/2 cup all-purpose flour
1/4 cup Parmesan cheese — freshly grated
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
EGG MIXTURE:
1 whole egg — lightly beaten
1 tablespoon water
CREAMY MUSHROOM LEMON SAUCE:
2 tablespoons unsalted butter
2 cloves garlic — minced
2 tablespoons shallots — chopped
1/2 pound button mushrooms — sliced
1 teaspoon fresh thyme — chopped (or fresh basil)
1/4 cup dry white wine — or vermouth
1 tablespoon fresh lemon juice
1/2 cup chicken broth
1/2 cup heavy cream
2 tablespoons flat leaf parsley — chopped
NOTES: The ham – do buy Black Forest ham – a smoked ham. The dish needs that aromatic. If you use basil (instead of fresh thyme) don’t add it into the sauce until the very last and you can sprinkle a little on top when serving, along with the parsley. The sauce is also wonderful on SALMON or even left over roast chicken.
1. Preheat oven to 350°.
2. Trim chicken and pound between two sheets of plastic wrap to an even 1/4 inch thickness. Season with salt and pepper.
3. Spread the surface with mustard. Top each with a slice of ham and cheese, folding and tucking so surface is covered. Fold in sides and roll chicken up to enclose the cheese. Place in baking dish, cover with plastic wrap and chill for several hours (this helps hold the rolls together).
4. EGG MIXTURE: Whisk egg and water in a flat bowl. CRUMB MIXTURE: Toss breadcrumbs with flour, Parmesan, paprika, garlic and onion powders in another flat bowl. Press chicken rolls in egg mixture and then breadcrumbs to coat well. Transfer chicken to a shallow baking dish (the one you used earlier), seam side down and drizzle the chicken rolls with melted butter.
5. Bake chicken for 30-35 minutes or until chicken is cooked through (cut a slice in the roll to make sure). Don’t confuse the pink ham with the pink from any undercooked thicken. Ideally, cut chicken breasts into thick slices and fan them slightly on the place and pour the mushroom lemon sauce over.
6. SAUCE: While the chicken is baking make the sauce. Have all ingredients ready before you start. Melt butter in a medium skillet over medium high heat. Add garlic and shallots and toss briefly. Add the mushrooms and thyme. Cook, stirring occasionally, until all liquid has cooked away and the mushrooms are lightly browned, about 8 minutes. Add the wine and lemon juice and bring to a boil, scraping up any browned bits from the bottom of the pan. Add chicken broth and cream and bring to a boil. Simmer until sauce thickens and reduces slightly, about 10 minutes. Stir in the parsley. Serve hot sauce on the chicken rolls.
Per Serving (not exact because you won’t use all the crumbs, and I’ve given guestimates for the ham and cheese – you may not eat all the sauce, either): 672 Calories; 37g Fat (50.7% calories from fat); 51g Protein; 30g Carbohydrate; 2g Dietary Fiber; 240mg Cholesterol; 787mg Sodium.

Lisa
said on April 13th, 2013:
Ohhh! This is going to be my birthday dinner tonight! Excited about the sauce particularly. Thank you!
I sure hope you like it! It’s the sauce, remember! . . . carolyn t