null

PISTACHIO GRUYERE CHICKEN CORDON BLEU WITH CREAMY HONEY DIJON SAUCE - (Free Recipe below)

$0.01
(No reviews yet) Write a Review
SKU:
Pistckcorbl - Recipes
Weight:
1.00 LBS
Gift wrapping:
Options available
Shipping:
Calculated at Checkout
PISTACHIO GRUYERE CHICKEN CORDON BLEU WITH CREAMY HONEY DIJON SAUCE - (Free Recipe below)
PISTACHIO GRUYERE CHICKEN CORDON BLEU WITH CREAMY HONEY DIJON SAUCE
 
 
PREP TIME
20 mins
COOK TIME
35 mins
TOTAL TIME
55 mins
 
Author: Jen@CarlsbadCravings.com
Serves: 4
INGREDIENTS
  • 4 6-8 oz. chicken breasts, pounded thin
  • 4 slices Black Forest ham
  • 1 1/4 cup Gruyere cheese, shredded

  • Pistachio Breading
  • 1 cup roasted pistachios, shelled*
  • 1/2 cup lemon pepper Panko**
  • 1 teaspoon dry basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons olive oil

  • Honey Dijon Cream Sauce
  • 1 ½ cups Swanson Cream StarterTM Traditional or Reduced Fat
  • 1 tablespoon cornstarch
  • 1 tablespoon Dijon mustard
  • 1 tablespoon spicy brown mustard
  • 2 tablespoons honey
  • 1 teaspoon dry basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot sauce to taste
 
INSTRUCTIONS
  1. Top a baking tray with a baking rack and lightly spray with nonstick cooking spray.
  2. Finely grind pistachios in food processor. Transfer to a bowl and mix with Panko, 1 teaspoon dry basil, ½ teaspoon garlic powder and ½ teaspoon onion powder. In a separate bowl, mix 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons olive oil.
  3. Lay 1 slice of ham over each chicken breast then sprinkle evenly with cheese. Fold in the edges of the ham over the cheese as you roll the chicken up (to keep the cheese from oozing out). Secure chicken roll with toothpicks.
  4. Coat chicken in prepared honey/Dijon/olive oil then dredge in Pistachio breading, turning and pressing crumbs firmly into chicken. Bake at 350F degrees for 30-35 minutes or until cooked through, checking chicken the last 10 minutes and topping with foil if necessary to prevent excess browning. If not browned by end of baking, broil until golden.
  5. Meanwhile, whisk together all of the Honey Dijon Cream Sauce ingredients in a small saucepan. Bring to a boil then reduce to a simmer until slightly thickened.
  6. To serve, spoon sauce over chicken. Season with freshly cracked salt and pepper to taste (optional).
 
NOTES
*You can purchase pistachios pre-shelled to save time
**Panko breadcrumbs are Japanese breadcrumbs can be found by the Italian bread crumbs