Chicken Cordon Bleu with Smokey Raspberry Chipotle Sauce
Yields 6 Servings
Ingredients
- 3 large chicken breasts
- 18 slices deli-thin black forest ham
- 6 slices pepper-jack cheese
- 1 cup raspberry preserves
- 1 Tbsp pureed chipotle in adobo sauce
- 2 Tbsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp kosher salt
Instructions
- Half each chicken breast, width-wise, making 6 chicken breasts. Butterfly each breast & lay open.
- Stack 3 pieces of black forest ham & lay 1 piece of pepper-jack cheese on top. Roll up the meat & cheese, & place it in the center of a butterflied chicken breast. Fold over the top of the chicken breast to conceal the ham & cheese. Repeat for each chicken breast.
- Spray a baking sheet with pan-coating. Season both sides of the prepared chicken breasts with salt & pepper, & place on greased baking sheet.
- Bake at 400˚F for 20 minutes or until chicken is done & a thermometer reads 165*F in the center.
- Meanwhile, in a small saucepan on medium-low heat, whisk together raspberry preserves, pureed chipotle pepper, cider vinegar, garlic powder, onion powder, cayenne pepper & kosher salt. Bring to a boil & turn heat down to keep warm. Taste & adjust seasonings if necessary. It should have a good kick to it, otherwise you are just putting jam on your chicken. If it is too spicy, add up to ¼ cup more preserves.
- Once chicken is cooked drizzle the tops with raspberry sauce & serve.