Chicken Cordon Bleu is probably one of my favorite meals. Chicken with ham and melty cheese all rolled up with a decadent, delicious cream sauce. What's there not to like?
I however, do NOT like to stuff chicken. Pounding chicken is incredibly annoying. I end up with chicken bits flying all over my kitchen and a row of children asking each other, "What's wrong with Mommy?", "What did the chicken do to HER!?"
Then when all rolled up, rarely does it resemble the beautiful stuffed chicken that I adore so much. It comes out uneven with goo just oozing out of it. Not so pretty.
I know, I have issues.
So forget pounding, squishing, rolling and scaring the children. Simplify, people, simplify. There is nothing wrong with a beautifully cooked chicken with a sliced of ham, a melted cheese slice and a scrumptious, rich, creamy sauce; sitting right on TOP of the chicken. It might not be a gorgeous rolled up meal but it will save you a ton of time so you have more time to enjoy the meal.
This was an excellent meal. We ate it with a French Onion Risotto that paired wonderfully with the chicken.
Chicken Cordon Bleu Recipe
6 skinless boneless chicken breasts
6 slices Provolone cheese (or Swiss)
6 slices ham
1/4 cup flour (I used gluten free)
1 tsp. paprika
6 tbsp. butter
1/2 cup dry white wine
1 tsp. chicken bouillon
1 tbsp. cornstarch
1/2 cup heavy whipping cream
Mix the flour and paprika in a small bowl and coat the chicken pieces. Heat the butter in a pan and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove chicken briefly, blend the cornstarch with the cream in a small bowl, add to the pan with the butter and wine and stir to combine. Return chicken to pan, place a piece of ham on top of each chicken breast and then a piece of cheese. Cover and heat on low until heated through. Serve with sauce on top.
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.