Ingredients for Chicken Cordon Bleu Portabella In A White Sauce
- 4-6 portabella mushroom caps
- 4-6 boneless, skinless chicken breasts
- 8-12 slices deli ham
- 8-12 slices Provolone cheese
- Salt, to taste
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1/2 cup whole milk
- 1/2 cup dry white wine
- Freshly ground black pepper, to taste
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon ground nutmeg
- Cooking spray
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How to Make Chicken Cordon Bleu Portabella In A White Sauce
- Preheat oven to 350°F (175°C).
- Lightly spray a baking dish with cooking spray. Arrange the cleaned portabella mushroom caps in the dish.
- Place each chicken breast between two sheets of plastic wrap. Gently pound each to an even thickness of about 1/4 inch, being careful not to tear the chicken.
- Lay a slice or two of ham on each flattened chicken breast, followed by 1-2 slices of cheese.
- Starting from the narrow end, tightly roll each chicken breast, tucking in the sides to secure the filling.
- Place the rolled chicken breasts on top of the mushrooms in the baking dish.
- Season the chicken lightly with salt and pepper.
- In a small bowl, whisk together the heavy cream, Parmesan cheese, Dijon mustard, minced garlic, and nutmeg. Pour the sauce evenly over the chicken and mushrooms.
- Bake for 40-45 minutes, or until the chicken is cooked through and the juices run clear. Internal temperature should reach 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
19g
Fat
51g
Carbs
3g
