We have had this Cordon Bleu a couple times in the last two weeks. The recipe originated with Weight Watchers. The first time my wife made it, we didn’t have any Dijon Mustard which the original recipe called for, so she used stone ground mustard instead. It was absolutely delicious! So about a week later, my wife made it again. But this time she picked up some of the Dijon mustard. But this time it wasn’t nearly as good. The sauce was too strong. After the first couple bites, I stopped dipping the chicken in the sauce, which left the chicken kind of bland. So if you make this, try using stone ground mustard instead of the Dijon mustard that the original Weight Watchers recipe called for. I think it tastes much better that way.

Ingredients:
2 (3 oz each) boneless, skinless chicken cutlets, pounded flat
2 slices (1/2 oz. each) turkey ham
2 slices (1/2 oz. each) low calorie Swiss cheese
1 tablespoon plus 2 tsp stone ground mustard, divided use
1 teaspoon honey
1/3 cup plus 2 tsp plain bread crumbs
FOR THE SAUCE:
1/2 cup canned chicken broth
2 teaspoons flour
1 tablespoon sour cream
2 teaspoons vegetable oil

Directions:
Preheat oven to 375 degrees F.

Top each chicken cutlet with 1 slice turkey ham and 1 slice cheese: starting from narrow end, roll each cutlet jelly-roll style and secure with toothpick.

In a small mixing bowl, combine 1 Tbsp mustard and the honey; spread half of the mixture evenly over each chicken roll.

On a sheet of waxed paper arrange bread crumbs; turn chicken rolls in bread crumbs, coating all sides and using all of the bread crumbs. Arrange chicken rolls on a non-stick cooking sheet and drizzle each with 1 tsp. oil.

Bake until chicken is cooked through, 20-25 minutes.

WHILE CHICKEN IS BAKING, PREPARE SAUCE:
In a small saucepan, combine broth and flour stirring to dissolve flour. Cook over medium- high heat stirring frequently until mixture thickens, about 3-4 minutes.

Reduce heat to low and stir in sour cream and remaining mustard. Cook, stirring occasionally, 3-4 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 four chicken roll slices.

Servings: 2

Posted by Rob in Recipes on February 14th, 2007 | No Comments