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Bacon Wrapped Chicken Cordon Bleu With A Creamy Mustard Wine Recipe

Elevate your dinner with this gourmet twist on classic Chicken Cordon Bleu! Skip the breading and embrace the richness of Gruyere cheese, crispy hickory bacon, and a luscious creamy mustard wine sauce. This elegant dish is surprisingly easy to make and requires minimal side dishes – simply serve with wild rice or rice pilaf and green beans for a complete and satisfying meal. Perfect for a special occasion or a weeknight treat!

Prep Time 20 mins
Cook Time 65 mins
Calories 640.8 kcal
Protein 80g
Rating 5.0 (1 Reviews)
Bacon Wrapped Chicken Cordon Bleu With A Creamy Mustard Wine 98

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Bacon Wrapped Chicken Cordon Bleu With A Creamy Mustard Wine

  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Wrap each chicken breast with 2-3 additional slices of bacon, ensuring it's completely covered.
  5. Place the bacon-wrapped chicken breasts in a baking dish.
  6. Bake for 30-35 minutes, or until the chicken is cooked through and the bacon is crispy.
  7. 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).
  8. 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.
  9. 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.
  10. 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European French Gluten Free Keto

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Main Dish Poultry Dinner Party Chicken Meat Chicken Breasts 4 Hours Or Less