laborofwonder

Where Whine Meets Wine

Impressively Simple Thursday

on July 7, 2011

So…I’ve done an “Impressively Simple” post before, and love to make and create meals that look and/or sound difficult, but are really easy. So, I’ve decided (and hoping to stick to!) doing an “Impressively Simple” recipe every Thursday. We’ll see how it works out. But seriously, who doesn’t want to have a repertoire of recipes that they can throw together for the surprise guests or unplanned get together that is sure to impress!?

This week is Chicken Cordon Bleu. I saw a recipe in a magazine and thought, that looks so good, but it sounds like a lot of work… which to me sounded just like a challenge! So I made it about 4 times, 4 different ways. Trying to find the best, the easiest, and the impressivest! (Yes, I am aware that’s not an actual word, but let’s just go with it ok, just this once!)

My first attempt was traditional. My second attempt was spicy. My 3rd attempt was easy. And my 4th attempt was impressive. They were all delicious.

Ok so… here’s the best that I came up with:

Usually it’s one whole chicken breast (plus everything inside) for each person, which is a whole lot of chicken…. so I butterflied it (as best I could), cut it into three strips, and made it so that it had the look of an appitizer, but the taste (and stomach filling powers) of a huge meal.

So…here’s what I feel is the easiest, easily impressive way to make chicken cordon bleu:

4 chicken breasts, cut in half length wise (so it’s like you butterflied it- kitchen scissors will do the trick) and hammer flat and even- I used a rolling pin to do this). Cut into 2 or 3 long (1 1/2  inch width) strips (depending on size of the breast)

Place one slice of cheese (I used the spicy cheddar I’d used previously, I used swiss, and I also used just plain cheddar, because it’s what I had… all of them were good. I vote you pick out your favorite cheese and use that -I’m always going to vote for using what you already have!)

Lay a slice of ham (I also used prosciutto -because I love it- and that was really wonderful!) over the cheese and roll tightly.

You could secure it with a toothpick, but I found that it wasn’t necessary if you rolled them tightly.

*This part is optional* dip rolled chicken in egg. It just helps the next step to stick the chicken.

I dipped them in 1 1/2-2 cups of almond flour that I seasoned with seasoning salt and pepper. (If you are not a GF household, you can also use breadcrumbs, as it traditionally calls for)

Place in greased pan (with the seam on the bottom)  and top each with some shredded cheese (I used a shredded asiago/parm blend)

bake @ 350 degrees for 35 minutes. And viola mini chicken cordon bleu! In healthier portion sizes! Use as appetizers or as the entree! I made it a combination of both! Once as the main entree (in whole chicken breast form… so stuffing, which is why I thought about making the portions smaller…) and then when I made the smaller rolls, I served 2 rolls over broccoli and rice. Very good!

Variation: This adds time, but it was really good, so I’m going to throw this out there, just in case you want to go above and beyond: Before placing the cheese and ham on your chicken, drizzle each chicken slice with some hollandaise sauce. (here’s the recipe for that I used) I had all the ingredients to just make it (And I wanted to start out my chicken cordon bleu process by starting with the fanciest version I could and work my way from there), but they sell packets for easy hollandaise sauce at your local grocer and that will work too. Just before baking drizzle remaining sauce over the rolled chicken. I would highly recommend trying it with the sauce. So yummy. I’m not sure if that’s traditional or not, but I read a lovely blog where he tried it, and figured I’d give it a go- well worth it!

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