-Chicken breasts (as many as you want)
-Caesar dressing (the thicker/creamier the better)
-Turkey bacon (1 strip per piece of chicken)
-Brie (~1 spoonful per piece of chicken)
-Mushrooms (1/2 cup per piece of chicken)
Chicken Cordon Bleu (breaded chicken stuffed w/ ham and cheese) is one of the best dishes in existence, and no one can convince me otherwise.
I’ve been messing around with personal variations for a while now, and think I’ve nailed down a recipe that gives it a run for its money:
Sub-out the bread crumbs for a little caesar marinade that crisps up really nice in the oven.
Swap the ham for turkey bacon. Add roasted mushrooms.
Roll with brie instead of swiss, because brie never hurt anybody.
Bing bang boom, you got a dope, easy meal.
Suggested side: carrots roasted in cumin, coriander, and a little olive oil. They add a nice spicy-sweet crunch to balance a really savory dish. Cut into wedges and throw them in the oven just after the chicken. Take them out when the chicken is done. You can’t mess up.
- Pound the chicken breasts to uniform thickness.
- Butterfly the chicken breasts. This is the only tricky part – slice them horizontally exactly half way through, but don’t cut all the way through, leave enough of a connection to flap the meat open and closed.
- Marinate the chicken breasts in the Caesar (the thicker, the better). If you don’t have time for a marinade, just slather and coat them well, making sure it gets in the flap.
- Preheat the oven to 375 degrees.
- As soon as you switch the oven on, throw your baking pan / sheet in the oven with it – you want the cooking tray to be hot from the get go.
- Chop up the bacon and mushrooms, and sauté them very briefly in oil, for just a minute or two after they start hissing. They will roast in the oven.
- Once the oven is hot, throw a bit of oil or butter on your baking pan, and place the chicken on top of it.
- Open the flap of the chicken, and stuff the flap with the bacon and mushrooms. Top them with the brie – a quarter-sized portion will do, but more is obviously yummier.
- Press the flap closed.
- Throw that shit in the oven – total time depends on the thickness of the breast. 30 minutes for a very thin breast, 40-50 for a bigger one. Tilt the pan from time to time – cook it for a few minutes after the juices run clear. If you have a meat thermometer, wait till it reads 155 degrees at the thickest part of the meat.
- Broil it (or turn up the heat) for a minute or two.
- Top it off with sauteed veggies, because why the hell not.
And then eat, eat, eat it up!
Chicken Cordon Bleu