Cordon Bleu Rollups with Honey Mustard Wine sauce

Ingredients

• 2 tablespoons brown sugar divided
• 0.5 pound ham cooked sliced
• 0.3 cup dijon mustard 
• 1 tablespoon flour all-purpose
• 1 teaspoon parsley fresh chopped
• 1 teaspoon tarragon fresh chopped
• 3 tablespoons honey 
• 1 tablespoon horseradish prepared
• 1 tablespoon olive oil 
• 8 servings salt and pepper to taste
• 1 pound chicken breast halves boneless skinless
• 0.5 pound swiss cheese sliced
• 2 cups white wine 

Equipment

• bowl
• frying pan
• oven
• baking pan
• toothpicks
• meat tenderizer

Directions

1. Mix 2 cups wine, tarragon, parsley and oil in a nonporous glass dish or bowl and.
2. Add chicken, and toss to coat. Cover dish or bowl, and refrigerate to marinate for at least 4 hours.
3. Remove chicken from marinade, and pour marinade into a large skillet over medium high heat.
4. Cut chicken breasts in half vertically and quickly flatten each piece to 1/2 inch thickness with a meat mallet.
5. Layer each piece a slice of cheese, slice of ham, and a sprinkle of brown sugar.
6. Roll and secure with toothpicks, then brown in skillet with marinade.
7. Preheat oven to 325 degrees F (165 degrees C).
8. Place browned rollups in a 9x13 inch baking dish and pour a small amount of marinade over chicken, reserving at least 3 tablespoons in the skillet.
9. Sprinkle chicken with salt and pepper to taste and a small amount of brown sugar.
10. Bake chicken rollups in preheated oven for about 30 minutes, or until cooked through and chicken juices run clear.
11. To Make Sauce: Meanwhile, add flour to skillet with reserved marinade.
12. Add 2 cups wine, stirring constantly, letting sauce thicken. Then stir in mustard, honey, a bit of brown sugar and horseradish. Season with salt and pepper to taste, heat through and serve with chicken rollups.