When someone says chicken breast recipes around me, I instantly prepare my phone to start recording. I don’t know of any meat that is as versatile, delicious, and still healthy as chicken breast. Though, having the same thing every day gets boring. To liven up your healthy food menu, I am offering a delicious recipe for you. This is my take on Chicken Cordon Bleu.
4 boneless, skinless, chicken breasts
1/2 cup – 1 cup grated Gruyere cheese (use a part-skim mozzarella for healthier replacement)
8 strips Turkey Bacon
2 cups Panko Breadcrumbs
2 large eggs
2 cups flours
1 TBS Basin Blend
1 TSP Thyme
4 pinches of parsley
To start this recipe, you will need a meat mallet and plastic wrap. Lay some plastic wrap on the counter, place a chicken breast on it, and cover the chicken breast with another layer. Then SMASH IT! until it is about ¼ inch thick. You want the plastic wrap to keep those nasty chicken juices from getting everywhere.
Once this is complete for each breast, you can wrap them in the plastic wrap and move them to the fridge until you are ready for them again. Or leave them out if you feel okay with that.
The next step is to brown the bacon a little. Cook it, but don’t make it crispy, just enough to brown it some but keep it malleable. Traditional Chicken Cordon Bleu uses some form of ham, but turkey bacon is much healthier and still tastes great. (This is a good time to start preheating the oven to 350)
While browning the bacon, you should prepare the breading. You need one bowl with flour in it. You can season it if you’d like with some salt and pepper, but I tend not to do that. You need another bowl with the two eggs beaten. Prepare a final bowl with the panko bread crumbs, thyme, and basin blend mixed well. Now you have your breading ready.
Lay the browned bacon on the chicken breasts (2 strips per breasts). Evenly distribute the cheese on top of the bacon on the breasts. Add a pinch of parsley on top of the cheese for flare and a tiny bit of flavor.
Now the tricky part. You need to roll up the chicken breasts with the bacon and cheese. Once it has been rolled, it is best to stick a toothpick in it to keep it closed.
Now, spread the flour on your chicken rolls, dip them in eggs, and roll them in the breadcrumbs. Place them on a pan that has been sprayed with non-stick cooking spray. Place them in the oven for about 45 minutes.
When they are finished, the juices should run clear and there should be no pink in the middle.
I served mine with a simple rice pilaf and a greek salad (minus the tomatoes and olives).
I hope you enjoy! Leave a comment letting me know what you think of the recipes.