Inside Out Chicken Cordon Bleu

If you know me, or have read any of my wee little blog, you will know I am always looking for ways to:

1. Save time
2. Save calories
3. Save money
4. Serve SCRUMPTIOUS FOOD! 

The traditional Chicken Cordon Bleu recipe calls for labor and time that is fairly daunting and intensive to most home cooks. It also calls for more ingredients that add calories. I have come up with this quick little method that allows you to enjoy the flavors of Chicken Cordon Bleu, without much fuss.  If you can sauté, pour and stack, you have the skills you will need! 

Look what you are about to make!

 

What you will need:

• 2-TB. Light olive oil or canola oil
• 4-Boneless chicken breasts or 8-thighs (whichever flavor profile you prefer)
• 1/4 lb. Paper thin sliced deli ham
• Thin sliced swiss cheese (Thick slices will not melt properly unless placed in oven and/or will become too hard/rubbery)
• 1/2 C. Honey mustard salad dressing (I used Brianna's Honey Mustard Salad Dressing)
• Salt
• Pepper

What you will do:

• Preheat oven to 350 degrees F.
• In oven proof sauté pan, heat oil to med/high heat (it will shimmer when you look at it; make sure you wait till it is properly heated, this helps you get a good seer on the meat, which seals in the juices).
• Wash, pat dry and season chicken with salt and pepper.
• Once oil is hot, add chicken breasts to pan and cook 2-3 minutes on each side (You want to see a nice golden brown colour).
• Pour salad dressing over chicken breasts and place in oven.
• Cook 20-25 minutes, take chicken out, stack slices of deli ham on top of chicken and return to oven for 5-7 minutes. (Internal temp should be 165 degrees, cook time will vary per type of meat and size of pieces).
• Remove chicken from sauté pan and add slices of swiss cheese to each piece, tent with foil and let rest for 5-7 minutes.  (This will allow your swiss cheese to melt too).
• While your chicken is resting, you can skim the fat off the pan sauce that has been created from the honey mustard and chicken juices/fat.  Put sauté pan on top burner turned to med/high heat, add a wee bit more honey mustard if needed, salt, pepper and whisk till bubbling.  You now have a sweet and savory sauce to pour over top, or have on the side, that is UBBER yummy, .

WHA-LA! There you go! Easy sneasy, less calories, inexpensive and pretty darn good. 

Please enjoy, please share, just remember even if it is a cooking "ah-ha" moment, it is my moment and I appreciate you sharing the source, when you do share. :)