No Fry Chicken Cordon Bleu with Mushroom Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 375°F.
Pound out or butterfly each chicken breast to create a thin layer of chicken (approximately 7”X7”).
Lay a slice of ham and a slice of cheese on top of chicken leaving about one inch of the chicken uncovered on the edge you are rolling towards so the chicken will seal itself when rolled.
Spray each piece of foil. Place the chicken with the ham and cheese facing up on the foil. Roll chicken tightly, making sure the ham and cheese do not squeeze out the sides. Wrap the foil around the rolled chicken and tightly seal.
Bake the foiled chicken rolls in the oven on sheet pan for 30 – 40 minutes or until internal temperature reaches 165°F (74°C).
While the chicken is cooking spray a hot frying pan with oil and place the mushrooms and onions in the pan and sauté until they start to caramelize. Add wine and deglaze pan. Add gravy and bring to a simmer.
Let chicken rest for 5 – 20 minutes then remove from foil wrappers. Slice on a bias cut, place on serving plate and spoon mushroom gravy over chicken.