- 8 Chicken cutlets
- 8 Slices of ham
- 8 Slices of Havarti Cheese
- Juice from 1 1/2 to 2 limes
- 1/2 cup of cooking wine
- 1 whole head of garlic minced
- 2 Tbsp Italian Herb Blends (Gourmet garden fresh in a tube)
- 1 Tbsp grated Parmesan cheese
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp basil
- 1 tsp garlic powder
- salt and pepper to taste
- Melt to Dip Chicken for Coating
- 1 1/2 Sticks of butter
- 1 cup white wine
- Leftover Marinade
- Leftover butter wine mix
- 1 1/2 cups diced onions
- 1 cup heavy cream
- 1 cup Italian shredded cheese mix
What happens when you mix together wine, cheese, butter, and herbs? You come up with an absolutely amazing sauce that I want to put on everything but we will use it today for our Chicken Cordon Bleu. Normally Chicken Cordon Bleu is made with Swiss cheese, but Natalie and I decided to try it today with Havarti cheese.
This dinner came out so tasty, you will love it!
First thing you want to do is pound the chicken until it is an even thickness. We bought cutlets so the work was less for us. You then need to let the chicken sit in the marinade which is very easy to put together. In a large bowl, mix together the lime juice, cooking white wine, garlic, Italian herb blend, Parmesan cheese and the dried spices (paprika, basil, oregano, garlic powder, salt and pepper. After that is all mixed together put the chicken in and stir to coat all the pieces. You can just let it sit for a few min while you get everything else organized.
At this point you can probably start preheating the oven to 350
We now need to create the butter wine sauce we will use as a glue for the breadcrumbs. Normally you would use eggs for this but we decided to try and be different. So first in a small saucepan melt the butter and then add the cooking wine. Let it cool just a bit and start breading the chicken. Dip the chicken into the butter wine sauce and then coat with breadcrumbs. Set the chicken aside because now it’s time to make the sauce
To make the sauce pour the leftover butter wine ‘glue’ into a saucepan. Then add the rest of the marinade. This is all going to cook so in this case it’s ok to use leftover marinade. Most of the time you have to be very careful because of the raw chicken. To that add the onions and saute for a bit until the onions are soft. Once they are soft, add the heavy cream and cheese and mix until cheese is melted.
Now let’s put it ALL together and stick it in the oven! Pour the sauce into the bottom of a casserol pan. To build the chicken take the cheese and cut it in half so that you have two rectangles. Put the ham around the cheese slices and lay it on the chicken. Roll the chicken up and secure with two toothpicks then place in sauce. Repeat with all the chicken and then put the casserole dish into the oven and cook for about 50 min.