Baked Chicken Cordon Bleu

Some of my most favorite recipes have come from Woman's Day.  And this is no exception.

Why bother stuffing and rolling the chicken, when you can make chicken cordon bleu in a baking dish and skip all the hassle?

The flavor of this dish was great, but I would make a few changes next time. 

First, I like a bit more sauce in a dish like this.  I would double the wine, sour cream, and Dijon, but leave the onions the same.  Second, I used thin cut chicken breasts, and some of the smaller pieces were overcooked.  This isn't the recipe's fault.  It's my fault, and my fear of undercooked chicken!  I think I'll try buying regular chicken breasts and maybe pounding them a little, but not too thin.  Then I'd add 5-10 minutes to the baking time.  In theory, they will be cooking in more of that yummy sauce, which might help them to stay more moist.

It was a delicious recipe that I will definitely make again!

Click here for the link to the original recipe.

Baked Chicken Cordon Bleu

2 tablespoon(s) olive oil

8 small (about 1 1/2 pounds total) chicken cutlets

Kosher salt

Pepper

1 large onion, sliced

1/2 cup(s) dry white wine

1/4 cup(s) low-fat sour cream

1 tablespoon(s) Dijon mustard

4 ounce(s) Swiss cheese, thinly sliced

4 ounce(s) deli ham, thinly sliced

6 sprig(s) (small) fresh thyme

Directions

Heat oven to 425 degrees F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Working in two batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side, adding more oil to the skillet if needed.

Wipe out the skillet. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally until tender, 6 to 8 minutes. Stir in the wine and simmer until slightly reduced, about 1 minute. Remove from the heat and stir in the sour cream and mustard until blended.

Spoon half the sauce on the bottom of a shallow 2-quart baking dish. Arrange the chicken, cheese, and ham, overlapping, on top. Spoon the rest of the sauce over and around the chicken and sprinkle with the thyme. Bake until cheese is melted and chicken is heated through, 8 to 10 minutes.