Chicken Cordon Bleu Deconstructed

I don’t know about other households, but the members of mine think we’re having something special when Chicken Cordon Bleu is served for dinner. Of course, the easiest way to make it is buying the ready-made stuff and tossing it in the oven. If you’re like me, however, and growing increasingly concerned with the long list of ingredients found in many processed foods, finding easy alternatives to favorite dishes starts becoming a priority.

This recipe came about when I needed to use up some diced ham. I will occasionally challenge myself with labor intensive recipes. This wasn’t one of those occasions. After inventorying the freezer and pantry, I realized I had the components to make Chicken Cordon Bleu, only there was no way I was spending an hour or more pounding, filling, and breading a few chicken breasts.

Speeding up the process and keeping the dishes to a minimum was the name of the game. It’s a great way to use up something leftover, such as a holiday ham. (Scalloped potatoes and ham sandwiches are great, but who couldn’t use another recipe in their arsenal?) It's an easy weeknight dinner, but could also be served to guests. Might I suggest serving this at your New Year’s Eve get-together? Using chicken breast tenderloins helps shorten cook time, and it’s easier to serve smaller portions. Do your prep in the baking dish; wash fewer dishes later.

3 tbsp. butter

1 clove garlic or 1 tsp. garlic powder

1 c. Panko bread crumbs

1 tbsp. parsley, dried (double for fresh)

2 lbs. chicken breast tenderloins, thawed

1-2 c. ham, diced

1 c. Swiss cheese, grated

Preheat the oven to 350°. Place a 9” x 13” baking dish on the largest burner of your cooktop. Melt butter in the dish as it’s warming up. If using fresh garlic, sauté in the butter until it’s soft. Mix in the bread crumbs and parsley. Set aside in a small mixing bowl.

Salt and pepper the chicken on both sides and brown the outside in the baking dish, but don’t cook all the way thru. Move the dish off the heat. Make sure the chicken is distributed evenly. Sprinkle ham and cheese over the chicken and cover with the bread crumbs. Cover with foil. Bake for 20 minutes, then remove foil and bake 10 minutes more.

Note: To decide how much chicken to actually cook for the number of expected guests, plan on 2 pieces per person (unless someone is a really big eater.) The other ingredients can be adjusted accordingly. Deli sliced swiss cheese can also be used in place of shredded, 6-8 slices for a 9" x 13" pan.

The Project Queen