Sunday, October 24, 2010

Chicken Cordon Bleu- homemade



Chicken Cordon Bleu: from scratch 
Two chicken breasts, butterflied (usually about 6-8oz).
Four slices swiss cheese
Two slices good quality deli ham
1/2 cup bread crumb mix (see separate recipe). 
2 eggs
1tsp spicy brown mustard
Four toothpicks

Preheat oven 350 degrees. 
Take chicken breasts, one at a time, between two pieces of cling wrap, pound with meat cleaver or flat pan bottom until about 1/2 inch thick. I put the chicken on my thickest cutting board, to make sure I've got a good stable and flat surface.  Don't pound too hard, too fast, or it'll tear up the chicken (which doesn't alter flavor, just look).
Place chicken on pan, layer cheese, ham, cheese on one end (there should be about 2" without cheese or ham layered on it). The end that the cheese is closest to is the end that you're going to start rolling up on. Roll the chicken up, using toothpicks at the ends to secure it. The ends won't be fully closed up, and that's okay. The most important part is making sure the side seams are secure. My picture shows a long bamboo skewer along the seam. It doesn't matter how you seal it though, just that it's sealed up. 
Take eggs, brown mustard into a bowl and whisk together. I spread the egg mixture on the chicken with a silicone brush, instead of dunking it. I feel like it gets where I need it and less calories from dredging. Then pat bread crumb mixture on the chicken, rolling in the mixture as needed. 
Place in baking dish, cover with foil. Bake for 30 minutes. Remove foil, then cook another 15-20 minutes. Until chicken is 160 degrees on the inside. Yes, I recommend a food thermometer. 
Should feed 2-3 people easily. WLS'ers- I get three meals from this for my 1yr out pouch.
I like it with Couscous and asparagus. PS- Couscous has 2x more protein per serving than Rice Pilaf.

Bread Crumb Mix:
1c. Panko Bread crumbs
1c. Regular style bread crumbs
2 tbsp italian seasoning (can omit if you'd like or use italian bread crumbs). 
1tsp garlic powder
1tsp onion powder

Mix all ingredients together. Store in ziploc bag and remove what you need, as you need it. 

4 comments:

  1. Hi Mitzy! Great post! This looks freaking delicious... I am the cook in my family so I am always looking for new ideas. I see you are new to the area and I would like to invite you to join our growing community at http://photofoodblog.com. It is basically a spot for everyone to share their favorite meals, recipes, critiques or in most cases just photos! You have a personal invitation to join and add to the fun! If you visit the site and think you may be interested then hit the "Sign Up" and I will expedite your membership. I want to see this Cordon Bleu on our home page and I am sure everyone else does too! :D Please contact me directly if you have any questions.

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  2. This looks delicious, can't wait to try this, thank you for sharing this recipe and your tips!!

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  3. That chicken looks really good. Thanks for sharing the recipe!

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  4. I love chicken!!! I am always looking for great chicken recipes. This one looks really good!

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Thanks a bunch for your comment love!