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Chicken Cordon Bleu

27 Aug

On my way home from the gym, I got to thinking. Eric loves a Chicken Cordon Bleu, and I’m a pretty big fan myself, but I’m trying not to eat many starches for dinner. So, what if I create a “naked” CCB? Well, I didn’t look anything up, I just bought the ingredients I didn’t have (ham & Swiss cheese), and I winged it. Thus, my homemade version of CCB…

Chicken Cordon Bleu

> chicken breast tenderloins
> ham slices or bacon
> Swiss cheese slices
> Kickin’ Chicken seasoning (made by Weber, and it’s my favorite chicken seasoning by far)

1. Preheat your oven to 350 degrees. Place foil over a cookie sheet. Trust me, the cheese is gonna ooze, and this will help with cleanup.
2. Flatten your chicken with a meat hammer. You want it thin because you will be sandwiching it.
3. Make one of the following chicken sandwiches:
A. Chicken, ham, 1/2 slice cheese, ham, 1/2 slice cheese & chicken
B. Chicken, cheese, chicken, then wrap with bacon
4. Bake for 12-15 minutes or until the integral temperature of the chicken reaches 165 degrees.
5. Let it cool before consuming so you don’t burn your mouth. ;)

I tried both because bacon is supposed to make everything better, but we preferred the ham version. It’s just a personal preference. I mean you could always make the ham version and add bacon too… Just a thought ;)

I finished my plate with some fresh boiled green beans and a sweet potato. Hopefully this healthier, naked CCB becomes a family favorite for yours as well!