Is it Blue or Bleu? I never know. We’ll go with “Bleu” for this Chicken Cordon Bleu recipe.
Servings : 4
Ingredients
Chicken Cordon Bleu
- 4 boneless, skinless chicken breast
- salt pepper, to taste
- 4 slices uncured ham
- 4 slices swiss cheese
- 1 egg white beaten with 1 Tbsp. water
- 1 cup 100% whole grain breadcrumbs
Spinach Salad
- 5 oz baby spinach
- 16 strawberries stemmed and thinly sliced
- 1/2 red onion thinly sliced on the vertical
Candied Pecans
- 1 cup pecans
- 2 Tbsp pure maple syrup
- 1/8 tsp salt
- 1/4 tsp vanilla extract
Raspberry Vinaigrette
- 1/4 cup raspberry fruit-only preserves such as Polaner
- 2/3 cup Balsamic Vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
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Instructions
Chicken Cordon Bleu
- Chicken Cordon Bleu: Preheat oven to 375. Flatten chicken breasts to 1/4 inch thick. Season with salt and pepper, to taste. Top each breast with 1 slice ham and 1 slice cheese. Roll up. Secure with toothpicks. Dip each rolled chicken breast in egg white mixture, then dredge in breadcrumbs. Place in a baking dish. Bake at 375 for 25-35 minutes.
Spinach Salad
- Divide spinach equally among 4 bowls. Top each bowl with 1/4 the strawberries and 1/4 the onions. Drizzle each with about 2 Tbsp. dressing. Top each bowl with 1/4 c. nuts.
Candied Pecans
- Heat large skillet over medium-low heat. Add pecans. Cook 2-4 minutes, stirring frequently, until beginning to brown. Add honey and salt. Stir to combine. Cook 5 minutes, stirring constantly. Remove from heat, and stir in vanilla. Spread on a parchment lined baking sheet, and allow to cool to room temperature.
Raspberry Vinaigrette
- Combine all ingredients in a blender or shaker cup. Blend or shake to combine.
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