Blue Ribbon Chicken
Blue Ribbon Chicken
This recipe is my super-basic take on the ever-so-delicous Chicken Cordon Bleu, which is typically breaded and fried. I am trying to lighten up recipes and cut down on bad fats and carbs, so I got creative and simply increased the flavors and baked it! You will fall in love with this recipe not only because it hits all the flavor notes: creamy, salty, and tangy; but also it does not take long to prep in the kitchen, as the ingredient list is short and sweet! I lighten up the normally breaded chicken and throw in a flavor boost by substituting Dijon Mustard for the panko or breadcrumbs. This adds a zippy coating to the outside of the chicken that is absolutely divine. I also use Smoked Ham instead of regular to increase the flavor depth. I considered using proscuitto instead of ham, but didn’t want to overpower the chicken with the saltiness of the proscuitto since I was using Swiss and Brie cheese. This recipe should be easy to change up by trying a different type of meat and experimenting with various cheeses. I knew I wanted to use the Swiss, because it pairs so well with Dijon, and I just happened to have some leftover brie I needed to use up, so I thought, Why the heck not?!?! And the results were FANTASTIC! food blogger
I thought the most difficult part of this recipe was going to be butterflying the chicken. I was pleasantly surprised when it turned out not to be as messy and disastrous as I had imagined. The most important part when butterflying is to be sure you are using a nice, clean dry chicken breast and you have a well sharpened knife. A good knife will slice through the chicken easily, and not tear or rip the meat apart. So, just take your time and be careful and I’m sure you will be just as successful as I was! Now I can’t wait to butterfly more chicken and stuff it with all types of different ingrendients and bake it! Perfect for a Healthy Dinner!
Tomato, Basil, Mozzarella
Roasted Red Pepper & Goat Cheese
Spinach, Garlic & Feta
Artichoke, Sundried Tomato & Olive
Pepperocini, Salami & Provolone
All of these options sound like they need to be taste tested… But I digress…….those will have to be tried at a later date. Now, back to my Blue Ribbon Chicken.
Yummmmmm, looks amazing, doesn’t it??? Ok, here’s how you make it!
First you grab these basic ingredients out of your fridge:
Smoked Ham, Sliced Brie, Sliced Swiss, Dijon Mustard and Black Pepper
Pretty Simple, just as I promised! Next, make sure your chicken breasts are clean and dry and give them a quick butterfly then season the inside with Salt and Fresh Ground Pepper.
Butterflied Chicken Breasts with Ingredients Ready!
How To Butterfly a Chicken Breast
Place your chicken breast on a cutting board and (with your hand flat on top of it) use a sharp knife to slice halfway into one side of the breast….starting at the thicker end and ending at the thin point. Be very careful not to cut all the way through to the other side! Then open the breast up so that it resembles a butterfly. And voilà, a perfectly gorgeous butterflied chicken breast. You can also pound it out a little bit now between wax paper to allow the chicken to cook evenly.
Layer the Ingredients inside the butterflied chicken breast.
Now, the chicken breasts are butterflied, opened and seasoned. Next you start to layer. First put a small dollop of Dijon Mustard on each breast. Then layer a Slice of Swiss Cheese, 2 Slices of Smoked Ham and 2 Slices of Brie Cheese.
Coat the Chicken Breast Dijon Mustard and Fresh Ground Black Pepper
Lastly, close up the now stuffed chicken and coat the outside in Dijon Mustard and Fresh Ground Black Pepper. You can use a bamboo toothpick to help keep the fillings in, but I was OK with some of it leaking out to help create a “sauce” so I actually skipped this step. Depending on the ingredients, you might need to use one to help with the seal. Just be sure to SOAK WOODEN TOOTHPICKS IN WATER for 15 minutes before you use them so they won’t burn in the oven!
This isn’t a gorgeous picture, but here it is, fresh out of the oven. You can see the gorgeous juices it made and allowed the chicken to stay nice and moist.
Bake 385º for 25-30 minutes or until chicken is done (the juices run clear or 160º) and the cheese is all melty and bubbly. Serve with any green veggie! I made Roasted Brussel Sprouts, Mushrooms and Peppers with a little EVOO, Garlic Salt and Fresh Ground Pepper.
Blue Ribbon Chicken
Seriously, it doesn’t get much easier or tastier than this! I hope you try it and fall in love. This one with definitely be making its rounds in my weekly recipe rotation. You can even make and stuff the chicken ahead of time and just pop it in the oven when you are ready!
Heat Oven to 385º. Spray Casserole Dish or Pyrex with nonstick spray. Butterfly Chicken Breasts and season with salt and pepper. Dollop a teaspoon of Dijon Mustard on each opened breast and smear. Layer Swiss, Ham and Brie into butterflied chicken. Close Chicken tightly keeping all ingredients inside and seal with a few toothpicks, if using. Season outside of stuffed chicken with fresh pepper & salt. Then coat entire outside of each chicken breast with 1 teaspoon of dijon mustard. Put in preheated oven and bake for 25-30 minutes or until the chicken is done!
The salty, smokey, creamy chicken is just oozing with flavor.
And here is a quick pic of my side!
Brussel Sprouts, Mushrooms and Peppers heading to the oven to roast!
We like a little bit of char on our Roasted Veggies!
And, I forgot I added a few torn pieces of leftover bacon that we had cooked that morning for breakfast. I added it to the veggies the last 3-5 minutes of cooking. The bacon was already cooked, so I just wanted to warm it up and let some of the grease get in those veggies for another pop of flavor!
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