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Cordon Bleu Rollups with Honey Mustard Wine sauce

By: LAURA OLSON  
"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!"

Rating: This weblink has been rated 4 times with an average star rating of 3.5 Read Reviews (4)

Rate/Review | 383 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
25 Min
Cook Time:
40 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 cups white wine
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast halves
  • 1/2 pound sliced Swiss cheese
  • 1/2 pound sliced cooked ham
  • 2 tablespoons brown sugar, divided
  • salt and pepper to taste
  • 1 tablespoon all-purpose flour
  • 2 cups white wine
  • 1/4 cup Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon prepared horseradish
  • salt and pepper to taste

Directions

  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

FOOTNOTE

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 405 | Total Fat: 15.5g | Cholesterol: 75mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2004 by BETH9 
Yes, these amounts ARE approximate! In the marinade, the amounts of wine to oil should be... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2003 by Teena 
This was just ok. I omitted the brown sugar. I poured all but 3T of marinade over chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2005 by MISSREDFOX 
This was great. I left out the sauce & sugar because I am on a low carb diet. This did not... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by Sue 
I loved this recipe! Yummm.. MORE

 
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