by Sandy Kirby Quandt
This gluten-free baked Chicken Cordon Bleu recipe is easy and fast to make. Plus, it’s delicious!
With this recipe you have a choice – buy uncooked chicken breast meat and cook it yourself, or purchase pre-cooked chicken breast meat. To save time and energy, Pilot purchased two packages of cooked, cubed deli chicken.
- 4 cooked chicken breast cut horizontally in half
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup dry white cooking wine
- 1/4 cup low fat sour cream
- 1 tablespoon Dijon mustard
- 4 oz thinly slice Swiss cheese
- 4 oz thinly sliced ham
- 6 small sprigs thyme
Heat oven to 425 degrees F.
Heat olive oil in a large skillet over medium heat.
Add onion, season with salt and pepper and cook, covered, stirring occasionally until tender, 6 to 8 minutes.
Stir in cooking wine and simmer until slightly reduced, about 1 minute.
Remove from the heat and stir in 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 thyme.
Bake until cheese is melted and chicken is heated through. 10 to 15 minutes.
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