Cordon Bleu Rollups with Honey Mustard Wine sauce Recipe - Allrecipes.com
Cordon Bleu Rollups with Honey Mustard Wine sauce Recipe
  • READY IN ABOUT 1¼ hrs

Cordon Bleu Rollups with Honey Mustard Wine sauce

Read Reviews (5)

"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!" —  

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Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 40 mins
  • READY IN 1 hr 5 mins

Footnotes

  • 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.
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Reviews More Reviews

Apr 08, 2004

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 that amount of wine for the sauce--more like a couple of tablespoons. The base of the sauce shouldn't be wine, but instead chicken broth, water, or even apple juice. The roll-ups themselves are very tasty--the brown sugar added great flavor. To continue this flavor through the meal, I made it with mashed sweet potatoes with brown sugar.

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Oct 15, 2003

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, wine) were completely different. The two mixed ok...but the honey, mustard, wine sauce had a strange flavor. This recipie needs some work before it is "perfected".

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5 Ratings

Mar 02, 2005

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.

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Feb 15, 2012

We loved this! The submitter is right, the measurements can be changed to suit. I used a 1/2 cup olive oil to 1 1/2 cup wine in the marinade. Fresh herbs are a must! Be sure to add the flour first to the sauce and let it brown to a roux, then add your liquids. Add them slowly and whisk to desired consistency. I probably added about 1 1/2 cups wine to the sauce but did it slowly to let it blend and thicken. I simply slit the chicken breast and secured the cheese wrapped in ham inside. Also, don't leave off the brown sugar! I adds a nice hint of sweetness that balances with the sauce. Thank you! I would make this again!

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Oct 05, 2009

I loved this recipe! Yummm..

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Nutrition

  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 26.2 g
  • 52%
  • Sodium
  • 656 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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