Easy 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!)
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)
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: