Tuesday, February 12, 2013

Easy Chicken Cordon Bleu

Want to have a homemade fancy meal with your sweetie for Valentines Day?  Well here it is: Chicken Cordon Bleu.  Which is quite possibly one of my hub's favorite dishes (along with hamburgers, pizza, and sandwiches).  BUT, what I love about this recipe is it is easy, easy, easy!  I don't have the patience to pound my chicken and roll them up and in the end have everything look pretty and stay put.  I originally got this recipe from Mel's Kitchen Cafe but have tweaked it a bit to suite our family.  For wheat free, in place of bread crumbs you can try using crushed rice cereal for a crunchy topping, but I gotta tell ya, using fresh bread crumbs in this recipe is what puts it over the top!  This meal is simple, delicious and perfect for company- - or a candle light dinner with your hubs (after the chilluns' go to bed of course).

Easy Chicken Cordon Bleu
From Egg Free Bakery

4 thin chicken breasts or 2 large chicken breasts, butterflied*
8 pieces sliced deli ham
4 slices swiss cheese
1 cup fresh bread crumbs
2 tbsp butter, melted
Kosher salt and freshly ground black pepper to taste

2 tbsp butter
2 tbsp flour
1/2-3/4 tsp minced garlic
1 cup milk
1/2 tsp salt
1/2 cup fresh finely grated Parmesan cheese

Preheat oven to 350 degrees.  Spray a 9 x 13 inch pan with cooking spray.  Pat chicken breasts dry with paper towel and place in prepared pan.  Sprinkle with salt and pepper.  Layer each chicken breast with 2 pieces deli ham and a slice of swiss cheese (the swiss cheese slice should be large enough to cover the chicken breast.  If you are cutting it yourself you may need more)  In a food processor, tear a couple pieces of bread into large chunks and process until you have crumbs.  Mix crumbs with melted butter and sprinkle crumb mixture over chicken.  Bake 30-35 minutes until chicken is cooked through and bread crumbs are nice and toasted.  Meanwhile, in a small saucepan, melt butter over medium high heat.  Add garlic and saute 30 seconds to 1 minute.  Add flour and continue cooking and stirring another minute.  Gradually add milk, whisking constantly.  Add salt.  Cook and stir another 5 minutes or so until thickened.  Remove from heat and whisk in fresh Parmesan cheese until melted.  Serve chicken with cheese sauce drizzled on top.  Excellent with oven roasted broccoli, as you can put the sauce on the broccoli too.  Mmm!  Yield: 4 servings

*To butterfly chicken it is really easy if you have a good sharp knife.  Place your non dominant hand on top of the chicken breast to hold in place and gently slice in half.  Just be careful not to cut yourself! Or you can watch a you tube video of how to do it here if you are more of a visual person. :)

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