Tonight’s recipe was influenced by the first weekly ingredient I chose: boneless, skinless chicken breast. It is so versatile, and you can pretty much flavor it with your favorite favors. I have marinaded, baked, grilled, and sautéed chicken breast many times, but it can easily get boring!
So, before I left for work this morning, I laid out 4 chicken breasts to defrost. Although, I still had no idea what I was going to do with them. I just knew I wanted to make something I had not previously made.
After some thought in between patients this morning, the idea of chicken cordon bleu popped into my head. I’m not really sure what made me think of it. In times past, I had always bought the pre-made, frozen version at the grocery store. For some reason, it just seemed like a lot of prep work went into making chicken cordon bleu, but in reality, no more prep time than needed for most other recipes. So, below is my version!
Stuffed Chicken Cordon Bleu
4 large, thick boneless, skinless chicken breasts
8 slices deli ham (I used Hillshire Farm brand, low sodium, thin slices)
1 cup panko bread crumbs
1 egg, lightly beaten
4 oz Swiss cheese, shredded
1/2 tsp salt
1/4 tsp black pepper
Lightly grease a 9×13-inch baking dish with cooking spray and preheat the oven to 350 degrees.
In a bowl, combine the bread crumbs, pepper, salt, and paprika. In another bowl, lightly beat egg. Set aside.
On the thick side of the chicken breast, with a knife, make a pocket (My pockets were about 2 inches long by 2 inches wide). Be sure not to cut all the way through the other side of the chicken. Continue with the other chicken breasts.
After all the pockets are made, begin to fill. First, I put in 2 pieces of ham and about 2 tablespoons of cheese. Using a toothpick, puncture the chicken to seal and keep the cheese and ham inside. Once sealed, coat stuffed chicken breast in egg, then bread crumb mixture. Place in greased baking dish. Repeat with remaining chicken breasts.
Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden (Prior to baking, I also sprayed the tops of the chicken with cooking spray to help the bread crumbs brown, since I omitted the butter from the original recipe).
**Recipe inspiration: The Girl Who Ate Everything
As in the original recipe I found, I made a Dijon-parmesan sauce to go on top.
Ingredients: (NOTE: This made quite a bit of sauce. I think I could have probably halved the recipe and had enough for 4 people.)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 1% milk
1/4 cup chicken stock (possibly more if the sauce is too thick, I ended up using about 1/2 cup total)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
Directions: When the chicken is almost done, in a medium saucepan, melt the butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken stock and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more chicken stock. If it’s too thin, simmer longer.
Additionally, I made a zucchini and squash gratin. Both of the vegetables were on sale at my grocery store. I could not resist buying them at such a great price!
Zucchini-Yellow Squash Gratin
2 large zucchini, shredded in food processor
2 large yellow squash, shredded in food processor
1 cup shredded cheese (any combination you like, I used 1/2 cup Swiss cheese and 1/2 cup cheddar-jack cheese), plus extra to top
2 tbsp all-purpose flour
Salt and pepper to taste
Preheat oven to 375 degrees.
Place shredded zucchini and squash on a clean kitchen towel. Spread evenly over the towel, roll-up and wring the towel over the kitchen sink to extract as much liquid as possible from the zucchini.
In a small bowl, place the cheese, flour, salt, and pepper and toss to coat the cheese with the flour.
Add the dry zucchini to a large bowl, toss in cheese and flour mixture. Stir to combine.
Spread the mixture into greased 8×8-inch glass baking dish. Sprinkle with additional cheese over the zucchini mixture
Bake at 375 degrees for 20-25 minutes. Let rest five minutes and serve.
**Recipe credit: RV Goddess
My family really liked these dishes, and I hope yours does too!