Fancying up your food can be intimidating. But the minute you add in a just a couple of techniques to elevate regular dishes, you no longer feel like you have to go out to a restaurant to “indulge”. My brother’s birthday was a couple of weeks ago, and I fully intended to make it delicious. I know growing up he loved our Grampy’s chicken cordon bleu. I wanted to make it just the same, but with ingredients that would be easier on sensitive tummies.
My top 3 techniques to blow this out of the water are as follows:
- Pound the crap out of those chicken breasts. If you choose the easy way out and cut the breasts in half to make them thin, the chicken isn’t tenderized. Pounding it down to 1/4 in thickness allows it to be rolled with ease and stuffed with deliciousness.
- Season at every stage. Pick 3 spices to use and apply liberally to both sides of the breast prior to adding the ham and *optional* cheese. Then, season after again on the outside after adding the stuffing! Trust me, seasoning at every stage is what makes the difference.
- Prepare the food in advance, so the seasonings can marinate into the meat. But make sure to take the prepared meat out 1/2 an hour prior to cooking. This helps to cook the protein evenly.
Recipe
This tasty, crunchy, tender chicken cordon bleu was a huge hit and I want you to enjoy it too!
Ingredients:
- 3 large chicken breasts
- 1 package of sliced ham
- 1 package of provolone cheese (optional)
- 1t salt, 1/2t pepper, and 2t thyme (with a touch extra)
- 1 egg, lightly beaten
- 1/2 C almond flour
- Toothpicks for holding the rolls together
*Preheat the oven to 375*
1. Cover the chicken with parchment paper and pound to 1/4 in thickness.
2. Season both sides of the flattened breasts with salt, pepper, and thyme.
3. With the chicken lying on a flat surface, lay one piece of ham and cheese on top. Roll tightly and pin with 2 toothpicks.
4. In two separate bowls, place the beaten egg and almond flour with spices.
5. Dip the rolled chicken into the egg mixture, following by the almond flour mixture.
6. Snuggle each chicken roll into a 9×13 pan, drizzle them all with a bit of olive oil, and bake for 35-40 minutes.
*I use a thermometer to check the doneness of my meats. The goal is 165F*
I’m not lying when I tell you it was a hit! Replacing the bread crumbs with almond flour you eliminate gluten which can be very inflammatory. You’ll find that you feel better after eating what used to be a heavy meal!
