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Chicken cordon bleu with arugula and grapes

3
Points®
Total Time
32 min
Prep
15 min
Cook
17 min
Serves
4
Difficulty
Easy
The cheesy stuffed chicken rolls pull double duty—first as an elegant entrée to enjoy as part of a dinner for two and then the leftovers serve as the primary filling for our Chicken cordon bleu sandwiches. Pair the freshly cooked rolls with asparagus and roasted potatoes for a special meal. Plan to assemble the sandwiches for lunch or a quick dinner later in the week. Comté cheese is a flavorful cheese in the Gruyère family from the Comté region of France. It is available in many supermarkets and is worth hunting down. If you can’t find it, substitute Gruyère cheese.

Ingredients

Uncooked skinless boneless chicken breast

1 pound(s), 1/4 lb each, thinly-sliced and lightly pounded

Cooked lean ham

2 oz, cut into 4 slices

Gruyère cheese

1 oz, or Comté, shredded

Liquid egg substitute

3 Tbsp

Dijon mustard

1 tsp

Dried plain breadcrumbs

¼ cup(s), plain

Canola oil

1 tsp

Reduced sodium chicken broth

½ cup(s)

White wine

⅛ cup(s)

Arugula

2 cup(s), lightly packed leaves, or baby spinach

Grapes

⅓ cup(s), red, seedless

Instructions

  1. Place a piece of ham and one-fourth of the cheese on each of the chicken cutlets. Roll the cutlets up and secure with wooden toothpicks.
  2. Lightly beat the egg substitute and mustard with a fork on a plate. Spread the bread crumbs on a sheet of wax paper. Dip the chicken rolls in the egg substitute mixture, turning to coat all sides. Then dip in the bread crumbs, lightly pressing the crumbs to adhere to the chicken.
  3. Heat the oil in a large nonstick skillet over medium heat. Add chicken rolls and cook, turning occasionally with tongs, until golden on all sides, about 5 minutes. Add the broth and wine; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 8–10 minutes.
  4. Remove 2 of the chicken rolls and set aside to cool. Transfer the 2 remaining chicken rolls to 2 serving plates; keep warm. Add the arugula and grapes to the skillet and cook, stirring frequently, until the arugula is wilted, about 2 minutes. Spoon the arugula and grape sauce evenly over each chicken roll on a serving plate. Serve at once. Cover and refrigerate the 2 cooled chicken rolls for up to 2 days for later use. Yields 1 chicken roll and 1/3 cup sauce per serving.

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