Ingrédients pour Bacon Wrapped Chicken Cordon Bleu With A Creamy Mustard Wine
- 4 (6 ounce) boneless, skinless chicken breasts
- 4 slices ham, thinly sliced
- 4 (1-2 oz) slices Gruyere cheese
- 8 slices bacon
- Italian Seasoning
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
- Olive Oil
- 2 tablespoons butter
- Diced Onion
- Chicken Broth
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Fresh Parsley
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Comment préparer Bacon Wrapped Chicken Cordon Bleu With A Creamy Mustard Wine
- Preheat oven to 375°F (190°C).
- Prepare the chicken breasts: Butterfly each chicken breast by slicing horizontally almost all the way through, creating a pocket. Season both sides with salt and pepper.
- Place a slice of Gruyere cheese (approximately 1-2 oz) and 2-3 slices of hickory bacon inside each chicken breast pocket. Gently close the pocket and secure with toothpicks.
- Wrap each chicken breast with 2-3 additional slices of bacon, ensuring it's completely covered.
- Place the bacon-wrapped chicken breasts in a baking dish.
- Bake for 30-35 minutes, or until the chicken is cooked through and the bacon is crispy.
- While the chicken is baking, prepare the creamy mustard wine sauce: In a saucepan, melt 2 tablespoons of butter over medium heat. Add 1/4 cup finely chopped shallots and cook until softened (about 2 minutes).
- Stir in 2 tablespoons of Dijon mustard and 1/2 cup dry white wine. Bring to a simmer and cook for 2 minutes, allowing the alcohol to evaporate slightly.
- Reduce the heat to low, stir in 1/2 cup heavy cream and 1 tablespoon of chopped fresh thyme. Season with salt and pepper to taste. Simmer for 5 minutes, or until the sauce has thickened slightly.
- Once the chicken is cooked, remove the toothpicks and serve immediately, drizzled with the creamy mustard wine sauce. Garnish with fresh thyme sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
5g
Fat
109g
Carbs
1g
