Cordon Bleu Rollups with Honey Mustard Wine sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by mickdee
Reviewed: 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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Photo by mickdee

Cooking Level: Intermediate

Reviewed: Mar. 2, 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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Reviewed: Oct. 4, 2009
I loved this recipe! Yummm..
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Reviewed: Jan. 26, 2002
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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Reviewed: Apr. 8, 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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