The last time I had Chicken Cordon Bleu was over 10 years ago! Honestly, I do like this dish, I just never thought it was worth the time and energy to make it. It seemed complicated and extra time consuming. But with a little prep and planning, to make this dish, it took about 20 minutes, then another 45 minutes to bake, which wasn't too horrible, and definitely a fun "special occasion" recipe to bring back to the menu!
My inspirational recipe is from Spend with Pennies. I liked this recipe because the sauce wasn't made from Cream of Chicken Soup and the ingredients were quite simple. Here's that recipe:
Spend with Pennies
Chicken Cordon Bleu
Recipe
4 boneless skinless chicken breasts (5-6 oz each)
4 slices of ham
4 ounces Swiss cheese
3 tablespoons melted butter
1 clove garlic
1 cup seasoned bread crumbs
1/2 teaspoon thyme
Sauce
2 tablespoons butter
2 tablespoons all purpose flour
3/4 cup milk
1/4 white wine
2 teaspoons Dijon mustard
1 cube chicken bouillon
1/2 teaspoon Worcestershire sauce
1/4 cup Parmesan cheese
salt and pepper
When it comes to reconfiguring a recipe to have more nutritional value, I look at two things.
1) When I am buying ingredients, I look for whole food with no added sugars, dyes, nitrates, anti-caking agents, natural flavors, or any other unnecessary chemicals.
2) I look for ways to give my meal more BANG for a BUCK!
Here's what I did!
Chicken Cordon Bleu
Nutrivation Dupe
Ingredients
4 boneless skinless chicken breasts (5-6 oz each)
4 slices of ham (look for Nitrate free, processed sugar free, corn syrup free, carmel coloring free)
4 ounces whole fat provolone cheese (I used a local company Cache Valley Creamery, they have clean and natural ingredients)
3 tablespoons melted butter (organic and grass-fed
1 clove garlic, minced
1 cup almond flour (no carb, less insulin spiking)
1 tablespoon Italian seasoning
1 tablespoon Everything Bagel Seasoning
Sauce
2 tablespoons grass-fed organic butter or Extra Virgin Olive OIl
2 tablespoons arrowroot powder (organic and non-gmo)
3/4 cup organic milk or plant milk
1/4 white wine (I used apple cider vinegar with the Mother for probiotic benefits)
2 teaspoons Dijon mustard
1/4 cup bone broth (hundreds of health benefits, plus helps heal the body and enhances immune system)
1/2 teaspoon liquid aminos
1/4 cup Parmesan cheese (not grated to avoid caking agents)
salt and pepper
Instructions:
Preheat the oven to 350 degrees F. Coat a baking dish with olive oil.
Place the chicken breasts in gallon Ziplock bag and, using the flat side of a meat tenderizer (or back side of a butcher knife), pound to 1/4-inch thick.
Top each chicken breast with 1 slice of ham and 1 oz cheese. Roll the chicken jelly roll style. Secure with a toothpick.
Combine butter and garlic in a small dish. Mix almond flour, Italian Seasoning, and Everything Bagel Seasoning in a separate bowl. Dip each chicken roll in butter and then into the almond flour mixture.
Place in a baking dish and bake 35-40 minutes or until the chicken reaches an internal temperature of 165 degrees F.
Sauce:
Melt the butter over medium heat in a small saucepan. Add in milk and wine/vinegar a little bit at a time stirring after each addition until the mixture is smooth. Add in dijon and liquid aminos. Bring to a boil while whisking and reduce heat. Combine arrowroot to bone broth and mix well until dissolved. Slowly pour in bone broth mixture into sauce pan, stirring consistently until sauce thickens. Simmer 1 minute.
Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste. Serve over chicken.
Serve with roasted potatoes or rice, and a side of veggies!
Here's a SUPER simple tip! When buying cheese, buy it in a block and NOT shredded! Why? In shredded cheese companies use anti-caking agents such as Natamycin that is a medication sprayed on plants to prevent it from growing mold...just one more toxin we do not need to introduce to our bodies. So next time you go to the store to buy cheese, buy it in the block and shred it as you go!
If you want to learn more about how to make simple swaps in your kitchen that will result in better health, sign up for my 6 week Learning Nutrition Course!
Happy Cooking!
Love,
Danielle
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