Asparagus-Stuffed Chicken Cordon Bleu With a Creamy Wine Sauce
- Reviews 3
Ready In: 1 hr
Serves: 6
Ingredients
- 6 chicken breasts, skinless and boneless
- 18 fresh asparagus spears, trimmed
- 1 (6 ounce) package seasoned stuffing mix (Stove Top )
- 1⁄4 teaspoon coarse salt
- 1⁄8 tespoon white pepper
- 1⁄4 cup butter, melted
- 1⁄4 cup Dijon mustard
- 2 garlic cloves, finely chopped
- 1⁄4 cup dry white wine
- 6 slices deli smoked ham, sliced thin
- 6 slices of deli aged-swiss cheese, sliced thin
- 1 cup seasoned dry bread crumb
White Wine Sauce
- 2 tablespoons butter
- 2 shallots, chopped finely
- 1 cup heavy whipping cream
- 3⁄4 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 teaspoon coarse salt
- 1⁄4 teaspoon white pepper
- 1⁄2 teaspoon onion powder
- 1 teaspoon dried parsley flakes (rub between fingers to waken flavor)
Directions
- Preheat oven to 350 degrees F.
- Wash the chicken and pat dry with paper towels. Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness. (Cook's Tip: Meat should be thin, but be careful not to tear.).
- Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry. Set aside.
- Prepare stuffing mix as directed on package; set aside.
- In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.
- Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up), and 1 slice each of ham and swiss cheese. Starting from the narrow end, roll each chicken breast up tightly to enclose the filling. (If necessary, secure with toothpicks.)
- Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs. Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.
- Bake for 40 minutes, or until the chicken is browned and juices run clear.
- Meanwhile, prepare the sauce that will accompany this delicious dish.
- White Wine Sauce:.
- Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.
- Add the cream, wine, flour, salt, pepper, onion powder, and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until the sauce is thickened. (Makes about 1 1/2 cups).
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off