Baked Chicken Cordon Bleu

• 2 tbsp. olive oil
• 8 small chicken cutlets
• kosher salt
• Pepper
• 1 large onion
• 1/2 c. dry white wine
• 1/4 c. low-fat sour cream
• 1 tbsp. Dijon mustard
• 4 oz. Swiss cheese
• 4 oz. deli ham
• 6 sprig fresh thyme

1. Heat oven to 425 degrees F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
2. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Working in two batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side, adding more oil to the skillet if needed.
4. Wipe out the skillet.
5. Heat the remaining 1 tablespoon oil in a large skillet over medium heat.
6. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally until tender, 6 to 8 minutes.
7. Stir in the wine and simmer until slightly reduced, about 1 minute.
8. Remove from the heat and stir in the sour cream and mustard until blended.
9. Spoon half the sauce on the bottom of a shallow 2-quart baking dish.
10. Arrange the chicken, cheese, and ham, overlapping, on top.
11. Spoon the rest of the sauce over and around the chicken and sprinkle with the thyme.
12. Bake until cheese is melted and chicken is heated through, 8 to 10 minutes.

olive oil, chicken cutlets, kosher salt, pepper, onion, white wine, lowfat sour cream, mustard, swiss cheese, deli ham, thyme

Taken from www.delish.com/recipefinder/baked-chicken-cordon-bleu-recipe-wdy0912 (may not work)