We love this dish in our house—but I rarely make it (in the traditional sense, that is). Traditional Cordon Bleu is typically very dry by the time you finish the process. The chicken is usually pounded super thin, ham and Swiss in the center, then breaded, then outside is pan fried—then you cook it—plus I haven’t even talked about the sauce!! First of all—who has the time to pound, roll, bread and then bake—(cue crickets chirping…) –no one right! So I adapted this recipe a bit to suit the people who have better things to do–other than pound, roll, bread and bake =)
Here is what I came up with–and it is a sure hit in my family! I made 2 large chicken breast which is plenty for all of us to share. If you cook four–just double what I do. Enjoy!
1/2 C heavy cream
1/4 cup chicken stock (or drain chicken soup ;)
Tsp of parsley, and oregano.
Pinch of salt, pepper and red pepper flakes
2T olive oil
2 large chicken boneless breast
4 slices deli ham
4 slices swiss cheese
Small saucepan– on low combine1/2 Cup heavy cream with 1/4 cup chicken stock along with tsp each of parsely and oregano. Add salt and pepper to taste and a pinch of red pepper flakes. Simmer gently (low) till thicken a bit.
Heat a larger skillet with olive oil. 2T medium/high heat.
Get your chicken breast. Place on wax paper (if you want to, just makes clean up easier) and pound just a bit. Just so they are uniform in size–they will cook evenly that way. Dry the chicken with a paper towel and sprinkle with salt and pepper.
Chicken should be close to done. Place 2 slices of ham and 2 slices of swiss cheese on each piece of chicken. Heat should be med/low. Cover and let melt (3 minutes or so)
The little piece on the corner was left plain (and so sad looking huh!) for my son who would rather eat all toppings separate (that is just how he rolls…) Plate your chicken and pour on sauce!
Would have taken a pic of the final product—but we ate it! We ate this with spinach and brown rice. Hope this inspired you to be clever in your kitchen tonight ;