Asparagus Stuffed Chicken Cordon Bleu With A Creamy Wine Sauce Recipe

Ingredients for Asparagus Stuffed Chicken Cordon Bleu With A Creamy Wine Sauce

• 4 boneless, skinless chicken breasts (6 oz each)
• Asparagus Spears
• Seasoned Stuffing Mix
• Coarse Salt
• White Pepper
• 2 tablespoons butter, melted
• Dijon Mustard
• Garlic Cloves
• Dry White Wine
• Smoked Ham
• Cheese
• Seasoned Dry Bread Crumb
• 2 shallots, finely chopped
• Heavy Whipping Cream
• All Purpose Flour
• 1/4 teaspoon onion powder
• Dried Parsley Flakes

How to Make Asparagus Stuffed Chicken Cordon Bleu With A Creamy Wine Sauce

1. Preheat oven to 350°F (175°C).
2. Wash 4 boneless, skinless chicken breasts (6 oz each) and pat them dry with paper towels.
3. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound each to 1/4-inch thickness.
4. Snap off the tough bottom ends of 1 pound asparagus. Boil in salted water for 1 minute, then immediately transfer to an ice bath. Drain and pat dry.
5. Prepare 1 (6 oz) box of bread stuffing mix according to package directions. Set aside.
6. In a small bowl, whisk together 2 tablespoons melted butter, 1 tablespoon Dijon mustard, 1 clove minced garlic, 1/4 cup dry white wine, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Brush the inside of each chicken breast with the butter mixture.
8. Place 3 asparagus spears, 1 slice of cooked ham (approx 4x4 inches), and 1 slice of Swiss cheese (approx 4x4 inches) onto the buttered side of each chicken breast.
9. Starting from the narrow end, tightly roll each chicken breast to enclose the filling. Secure with toothpicks if needed.
10. Brush the outside of each chicken breast with the remaining butter mixture. Then, coat thoroughly in 1/2 cup breadcrumbs.
11. Place the chicken rolls, seam-side down, in a greased 13x9 inch baking dish. Top with the prepared stuffing.
12. Bake for 40-45 minutes, or until the chicken is golden brown and the juices run clear. Internal temperature should reach 165°F (74°C).
13. While the chicken bakes, prepare the sauce:
14. Melt 2 tablespoons butter in a medium saucepan over low heat. Add 2 finely chopped shallots and cook for 7-8 minutes, stirring occasionally.
15. Stir in 1 cup heavy cream, 1/4 cup dry white wine, 1 tablespoon all-purpose flour, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon onion powder, and 1 tablespoon chopped fresh parsley.
16. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 5 minutes).
17. Serve the chicken cordon bleu over rice or mashed potatoes, drizzled generously with the creamy wine sauce.