Deconstructed Cordon Bleu

This is one of our favourite dinners. Can not go wrong with chicken and cheese and if you want to make this a truer replica of cordon bleu, sneak in some ham underneath. Reg does not eat pork so this is the closest I get to this fabulous dinner.

I used to flatten out the meat, stuff the chicken, and wrap it all up but then removing the butcher’s twine removed the breading… This technique is so much easier and still delicious.

The Recipe

This recipe is for two but just double or triple as necessary. Season skinless boneless chicken breasts on both sides. Set up a dredging station with flour, a beaten egg and breadcrumbs. I do not recommend Panko for this recipe, the breadcrumbs just get soft.

Dredge the chicken breasts.

Brown over medium-high heat in an oven-proof frying pan. Just long enough to get that beautiful brown colour on both sides.

While the chicken is browning get out your cream cheese and sliced cheese. I like to use Philadelphia Light Herb & Garlic Cream Cheese and a beautiful reduced-fat Havarti by President’s Choice.

Add a dollop of cream cheese to a piece of the sliced cheese and make sure the cream cheese does not touch the edge. You want this to seal to the chicken. If you are adding ham, add some cream cheese, then ham and then a little more cream cheese to work as a sealant.

Place on top of the chicken and put in a pre-heated 350F oven. Reduce heat to 325F and cook for about 10 minutes.

You do not want the oven to be too high or it will burn the cheese.

Foodie Results

I love making mashed potatoes with the Philadelphia Light Herb & Garlic Cream Cheese and making some apricot-glazed carrots with a side salad for this dinner.

Slice and let the cream cheese ooze. I can not imagine how good this would also be with ham included… Yum!

The flavours of a complex fancy dish with much less effort. A wonderful winter dinner!