Chicken Cordon Bleu

PREP TIME: 10 minutes

COOK TIME: 15 minutes

YIELD: 8 servings

INGREDIENTS:

BROWNED BUTTER CHEESE SAUCE 

• ½ cup (1 stick) unsalted butter
• ½ cup beef or chicken bone broth, homemade or store-bought
• 1 ounce cream cheese (2 tablespoons)
• 10 ounces Swiss cheese, shredded
• Fine sea salt

CHICKEN ROLLS

• 8 boneless, skinless chicken thighs
• ½ teaspoon ground black pepper
• 8 slices Swiss cheese
• 8 slices cooked deli ham
• 1 cup powdered Parmesan cheese
• 2 teaspoons Italian seasoning
• 1 tablespoon ghee or coconut oil, for the skillet
• Chopped fresh parsley, for garnish

INSTRUCTIONS:

1. To make the sauce, heat the butter in a large saucepan over high heat for about 5 minutes, whisking until browned flecks appear. Remove from heat and whisk vigorously.
2. Slowly add the broth, cream cheese, and shredded Swiss cheese while whisking. Heat lightly until the cheese is melted. Add salt to taste. Transfer to a blender and blend until smooth. Allow the sauce to cool slightly before serving.
3. Preheat the oven to 350°F and grease a 13 by 9-inch baking dish.
4. Place the chicken thighs between parchment paper and pound them to a ¼-inch thickness.
5. Sprinkle both sides of each chicken thigh with black pepper. Place 1 slice of Swiss cheese and 1 slice of ham on top of each thigh. Roll up each thigh and secure with a toothpick.
6. Place the chicken rolls in a bowl and sprinkle Parmesan cheese and Italian seasoning over them. Turn the rolls to coat all sides.
7. Heat ghee or coconut oil in a large skillet over medium-high heat. Cook the chicken rolls until browned on one side (about 4 minutes), then turn and cook for an additional 2 minutes until golden brown.
8. Transfer the chicken rolls to the greased baking dish and bake until the cheese is melted and the chicken is cooked through (about 5 minutes). Remove the toothpicks and let the rolls rest for 5 minutes. Slice them crosswise.
9. Serve the chicken rolls hot, drizzled with warm cheese sauce and sprinkled with chopped parsley, if desired.
10. Store any extras in an airtight container in the refrigerator for up to 3 days. Reheat the chicken rolls on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Rewarm the sauce on the stovetop over medium-low heat.

TIP:

• The cheese sauce can be made up to 3 days ahead and stored in the refrigerator, then rewarmed on the stovetop over medium-low heat.

NOTE:

• If you prefer to skip the frying, you can skip Step 7, place the chicken rolls in the greased baking dish, and bake them for 20 minutes or until the chicken is no longer pink inside.