Sunday, April 15, 2007

Easy Chicken Cordon Bleu (Low-Carb, Gluten-Free)

Easy and relatively diet-friendly Chicken Cordon Bleu
Easy and relatively diet-friendly Chicken Cordon Bleu

I've been through my archives, updating recipes that don't have photos, and this is a super-easy version of Chicken Cordon Bleu that was one of the things I ate regularly when I first started cooking the lower glycemic index way. This one is changed a bit and lightened up from the recipe I first posted, with less cheese, less half and half, and a bit of seasoning on the chicken before browning. I also used Canadian Bacon to reduce the amount of fat, and all these changes make the new version more South Beach Friendly.

This is a pretty kid friendly-friendly dish, and easy enough to make after work. It freezes well too, so if you have extra, stick them in the freezer for those nights when you don't want to cook.

Brown chicken breasts well, then put in casserole dish and top each one with two pieces of canadian bacon and a very thin slice of Gruyere cheese. You can cut off the rind of the Canadian bacon if you want, but on the type I buy it's thin enough that it doesn't bother me.

Make a sauce with chicken stock, half and half, and cheese and pour over chicken, then bake until it's bubbling and slightly browned.

Chicken Cordon Bleu
(6 servings, recipe adapted from one I saw somewhere several years ago and I don't remember where I saw it!)

Ingredients:
6 chicken breast halves
12 pieces Canadian Bacon
6 oz. Gruyere cheese sliced into 8 thin slices
(Don't substitute, the nutty taste of the Gruyere makes this dish.)
1/4 cup chicken stock
1/4 cup half and half
1 T olive oil, for browning chicken
1/2 tsp. poultry seasoning (I used Penzeys)

Instructions:
Preheat oven to 350F. Pound chicken breasts until fairly thin, then rub each one with a pinch of poultry seasoning. Saute chicken in olive oil until nicely browned. Spray glass or crockery baking dish with non-stick spray or olive oil. Place chicken breasts in baking dish in single layer. Top each with two pieces of Canadian bacon and then a piece of Gruyere.

Deglaze pan that chicken breasts were browned in with chicken stock, scraping off any browned bits, and let stalk cook until slightly reduced. Add half and half and warm over low heat about 2 minutes. While it warms, cut rest of cheese into tiny pieces. Add cheese and stir until melted and smooth. Pour a little sauce over each chicken breast. (There will not be a lot of sauce.)

Bake about 20-25 minutes, until cheese is melted and mixture is hot and bubbly. Serve hot.



South Beach Suggestions:
This would be a great main dish for any phase of the South Beach Diet, although you might want to consider it a "once in a while treat" due to the fat content, even in this lightened version. Serve with something like Slow Roasted Asparagus or Cucumber, Onion, and Parsley Salad for phase one. For phase two or three, add something like Georgette's Really Lemony Greek Pilafi.
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17 comments:

Lucas said...

Looks good Kalyn! I had to go looking on the Internet to find out what half and half is. Maybe it is just me (possible, as I can be blind to the obvious!), but I have not heard of half and half in Australia (or Japan - but that isn't surprising since I can't read much!).

MyKitchenInHalfCups said...

Wow I am super hungry and this looks so good, easy too!

Meena said...

This sounds and looks so delicious Kalyn, I just can't wait to try. I'm planning a small dinner party for some very close friends next weekend, and this looks like something they would both love! Now, all I need a great dessert to top it with. Any suggestions? :)

Mimi said...

Using Canadian bacon is a great idea.

I've now been a SBD fan for seven weeks, and have eaten a ton of Canadian bacon.

I never thought I could do it, but: When we go out for breakfast — every other Sunday, I now order an omelet without toast. I do not miss it at all!

Kalyn said...

Lucas, Hi! I didn't realize that half and half was an American name for it, but it figures. Good to know.

Tanna, it's about as easy as they get!

Meena, it is really tasty. As for dessert, I'm laughing. You should see how small my "desserts" category is. I did make Pumpkin Cheesecake this last Thanksgiving which I thought was fantastic. (It has just the barest hint of pumpkin.)

Mimi, good to know that you're still a fan. I am surprised at how much own eating habits have changed too. I'm glad warmer weather is here, because (as you can tell by the recipe archives) salads are my favorite things to eat when it's warm,and they're easy to keep SBD friendly.

Pig wot flies said...

Nope, I don't know what half and half is either. Wikipedia does though. I don't think there is a UK equivalent. Single cream maybe?

Kalyn said...

Pig wot flies, I'm laughing now because I don't know what single cream is! Half and half is half milk, half cream as far as I know. It's lighter than cream but creamier than milk. Hope that helps.

Pig wot flies said...

Yes, definitely two countries divided by a common language. Wikipedia to the rescue again. The entry on Cream tells me that half and half would be called half cream in the UK.(I didn't know our cream standards were legally defined.) Single cream (12% fat) would be light cream to you, I think.

Renz said...

Funny, chicken "cordon bleu" is one of those areas where I have a huge psychological block: too many bad, sysco versions at catered meals or out of the bag from Sam's. It's also what we ate the night my mom went into labor with my sister (cordon bleu spells the violent end to my 12-yr reign as baby of the family).

Yet I know that if I was served "chicken topped with gruyere and bacon," I'd happily gobble down.

Actually, if I was served "something with gruyere" I'd happily gobble it down.

Duly noted.

Kalyn said...

Renz, I agree, anything with Gruyere. I do know just what you mean about Chicken Cordon Bleu. It's the kind of thing we'd have at our faculty Christmas party, and I always hate it. I should rename the dish, baked chicken with Canadian Bacon and Gruyere sounds much better!

Nau-Dee said...

This looks wonderful!

Chelyse said...

Kalyn, you are simply amazing! I started SBD on New Year's Day 2011 and found your site shortly after. Loved it! Then I fell off the wagon a couple months and have now started Phase 1 again, on Day 9.
My husband and son are both extremely picky eaters, and when I made your Easy Chicken Cordon Bleu tonight, they both (and I) absolutely LOVED it! I even made my sister come over so she could try it. I used Smoked Gurere? Cheese, and the smoke flavor made it that much better.
Thank you so much for this recipe, as well as all the others I've used and passed on from you. You do an amazing job at keeping up this site with all the work and effort you put into it.
THANK YOU!!!!!

Kalyn said...

Chelyse, you're welcome, and so glad you're enjoying the recipes.

Anonymous said...

@ Mimi... This summer when I was in Utah I discovered that ordering an omelet isn't always the best choice. Not sure about other states, but Utah has a health code against eggs out of the shell that aren't immediately cooked. So depending on where you eat, your omelet may have pancake batter in it. Probably always best to ask if they use fresh eggs in your omelet!

Kalyn said...

Anonymous, I've never heard of that, but good to know I guess.

Cicily said...

Kalyn, may I ask where you buy your Gruyere? I believe I live near you (SLC area) and had a heck of a time finding it for this recipe. I finally found it in the "fancy" cheese section at Smith's (Kroger).

I agree with you, it was definitely worth the investment and it made the recipe, but if there's somewhere nearby that I might buy it cheaper, I would be so excited to hear about it!
(for reference, I paid about $24/lb.)

Kalyn Denny said...

Cicily, I'm pretty sure I bought it at Costco, but this is a pretty old recipe so I don't know if they still carry it.

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