Chicken Cordon Bleu with a Mustard and Parm Sauce

Hello hello!!

Another weekend bites the dust and Monday is back on the radar. What did you do this weekend?

I had a relaxing weekend at Lake Gaston with my family and enjoyed some much needed R&R. A few more days off of work for New Year's this week and then it is back to work for me come 2014. What are your plans for New Years?

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Today I have a delicious and satisfying recipe for you to rein in the new year with! This Chicken Cordon Bleu is a lightened up version of the typical breaded and fried Cordon Bleu you might find else ware. I have baked the chicken and added a creamy mustard sauce using skim milk and Parmesan cheese to keep the flavors up, but the unnecessary calories out.

This is a home run for a quick weeknight meal when you need dinner prepped, baked and on the table in less than an hour. Add some roasted veggies and you have quite the well rounded meal! Keep this on your New Years Resolution menu when you are craving a comforting, cheesy meal while sticking within your caloric means.

I hope you enjoy this as much as we did!!

Chicken Cordon Bleu with Mustard and Parmesan Sauce
print the recipe here

enough for 4

for the chicken:
1 lb thinly sliced chicken breast
1/2 lb sliced deli ham
4 oz. monterey jack cheese, sliced
2 T olive oil

for the sauce:
1T butter
1T flour
1/2 c. skim milk
1/2 c. chicken broth
1/4 t. seasoning salt
dash of hot sauce
1/4 t. Worcestershire sauce
2 t. yellow mustard
1/2 c. grated Parmesan cheese
chopped parsley, optional

1. Preheat oven to 350 degrees. Line a baking pan with aluminum foil and top with a fitted wire baking rack. Spray the wire wrack with cooking spray to prevent any sticking.
2. Prepare the chicken. Start by placing a piece of wax paper on the counter and laying out 4 chicken breast. Top each breast with ham slices. Place cheese in the center of the chicken/ham pieces. Try not to place close to the outer edges because you will lose the cheese while baking.

3. Roll the chicken pieces to form a pinwheel. Secure the top closure and sides with toothpicks to prevent any unraveling. Push the cheese as far into the center as you can before closing the sides to prevent leaking.

4. Brush the tops of the chicken with olive oil and sprinkle with salt and pepper. Place on baking rack and bake for 20-25 minutes, or until chicken is no longer pink.

5. While the chicken is cooking prepare the sauce. Start by melting 1 T of butter in a small saucepan over medium heat.
6. Add flour and whisk until the mixture is one and continue to whisk until the flour is cooked, about 4-5 minutes.
7. While continuing to whisk, slowly add the milk into the butter mixture. Continue to whisk until the mixture becomes thicker. Then, slowly add the chicken broth while whisking and allow the mixture to slowly thicken again.
8. Add seasoning salt, hot sauce, Worcestershire, mustard and Parmesan cheese and whisk together.
9. Allow the mixture to cook for 3 or 4 minutes until it becomes thicker. Add salt and pepper to taste.
10. When chicken is finished cooking remove from the oven and allow it to cool for 5 minutes. Slice into pinwheels and serve topped with the sauce and chopped parsley.

Wherever you are and whatever you do please be safe and have fun reining in the New Year. Don't forget to eat some black eyed peas for prosperity, pork for good luck and collard greens for wealth. Hey, we all can use a little more of those, can't we!?