I made this awhile back and never posted the recipe. My husband came up with the name, which I think is so clever because the dish combines the concepts of Veal Saltimbocca and Chicken Cordon Bleu. (You go, baby!)
I made a honey mustard pan sauce to pour over top and the flavor combination was incredible. (Think ham and cheese sandwich with honey mustard…)
Here’s what I did…
-Pound out however many chicken cutlets you want with a heavy-bottomed skillet. (Cover the chicken with plastic wrap so your skillet doesn’t get gooky. Technical term.)
-Season with s&p and sage. You can use either fresh or dried…if you use dried, use enough to lightly dust the chicken. If it’s fresh, lay 3-4 leaves down.
-Cover the meat with very thinly sliced deli ham and Swiss cheese. (or fontina)
-Roll the chicken tightly and secure with toothpicks. Try to keep all the ingredients inside the roll.
-Season the outside with s&p and dredge in a mixture of flour and breadcrumbs.
-Sear in an oven-proof skillet using a butter and olive oil combo.
-Transfer to a 375* oven when all sides are golden brown.
-Cook until done. The cooking time depends on how big your breasts are (no offense), how your oven works, etc. I’d say check them after 12-15 mins.
-Take the meat out and keep warm while you make the sauce…
-Put skillet back on stove top, (with a pot holder, please…remember, it’s hot), add more butter or oil if it’s dry. Add about 1 TB or more of flour, whisk until combined, and allow to cook for a few seconds. Add a spoonful of Dijon mustard, about the same amount of honey and enough chicken stock to make a sauce. Stir until combined and taste. Does it taste good? What does it need? It should taste like a warm, rich honey mustard sauce.
I served mine with roasted broccoli and tri-colored carrots.
(*please don’t forget to take the toothpicks out)