A Lighter, Easier Version of Chicken Cordon Bleu

A Lighter, Easier Version of Chicken Cordon Bleu

Cross section of cooked Cordon Bleu

This is my version of a Cordon Bleu made easier and lighter!  Instead of the classic flatten out chicken breast stuffed with ham and cheese and bread coated and fried or swimming in a creamy wine sauce, I choose to stuff my chicken breasts with ham and cheese and bake them in tin foil packets.

6 chicken breast fillets

6 pieces about 3 inches long and 1 inch wide of Ham

6 slices of light Swiss cheese

6 teaspoons Dijon Mustard

1 tablespoon olive oil

Few sprinkles of garlic powder for each breast

Salt and pepper to taste

I used a think piece of ham.  You can substitute thin slices.

Skip the pounding out of the chicken breast!

It is time consuming and messy.

Take the fillet of chicken and cut, on the thicker side of the breast, a pocket.   Take a piece of ham and top with the cheese slice. Stuff it in the pocket and close the pocket with a toothpick,

Lay on a piece of tin foil. Drizzle olive oil of top and spread one teaspoon

of the mustard on the top of each breast.  Sprinkle with pepper and salt.

Close the tin foil to make a neat little package for each breast. Bake for 20-25 minutes at 350.

When finished, open package carefully as there will be allot of steam and LOTS of juices. (keep the juices to put on rice if being served)

TIPS:

·        Go light on the salt as Ham can be salty

·        Once you make the packages, you can freeze them for individual premade dinners.

·        Brush them with honey instead of mustard.

·        You could change things up and stuff them with cooked spinach or broccoli, different cheeses, bread stuffing: be a true DUMP COOK and be inventive.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!