There are No Words…..
I can barely describe how excited I am about this recipe! Have you ever had one of those days where everything you cook turns out all wrong? Or everything you cook turns out exactly the way you had envisioned it? I have had both, but yesterday was the latter. It was as if I had a magic cooking fairy on my side. This recipe had all the flavors, smells, and textures that I was hoping for…. And more!
By now I’m sure that just about everyone has heard about the Hassleback method of cooking veggies, meat, and fruit. It may sound time consuming, but it really isn’t, and the finished product is for those who eat with their eyes first. I am one of those people! If the food I am eating isn’t visually appealing, not appalling, but just average, eh, I can take it or leave it. This method is stunning, and can be used for just yourself, a family dinner, or a large get together. It will have everyone raving about your culinary skills. They don’t need to know that this is just about the easiest chicken dish on Earth!
I decided to make a Chicken Cordon Bleu version using the Hassleback chicken method. The finished product exceeded my expectations, and I just couldn’t wait to share it! I have cooked chicken cordon bleu several different ways; such as breaded, fried, baked, butterflied, with a pocket, and rolled. None of them were as easy, or turned out anywhere nearly as good as this recipe did. Traditionally Dijon mustard is spread between the ham, cheese, and chicken, and that is how I’ve always made it. This time I decided to skip the Dijon mustard and instead just drizzle some of my Honey Mustard Dressing over the finished product. That was the absolute punctuation to the end of my cordon bleu sentence!
I took step by step pictures so this recipe really doesn’t get much easier. I have a few simple tips to make this simple recipe that much quicker. 😉
- Slice on the grain of the chicken 4-5 diagonal cuts, depending on the size of the chicken breast.(Make sure that the chicken breast you choose isn’t thin, or butterflied. You need a fairly thick cut to make deep slices)
- You can use any swiss cheese that you like. When you lay the cheese in the cut, lay it at an angle so it can cradle the ham.
- I used Buddig ham just because it is nice and thin, and the right size slice. Fold the ham in half, then in half again so it looks like a diamond. When placing the ham into the cheese pocket the point of the triangle will fold up against the rounded end of the ham giving the ham a lacy, or frilly, appearance.
See! It really is just that simple. Because of the cuts the chicken cooks in 20 minutes. Make sure that you don’t overcook it or it will dry out. I just ate my chicken along with a salad, but it would be outstanding with some Home Fries, black rice, or Au Gratin Potatoes! If you have 30 minutes, you have time for a seemingly gourmet meal. Just don’t forget to defrost the chicken if you are using frozen. 😉 You can also make this ahead, and reheat it. It doesn’t get soggy, and the ham holds its bacon like crunch around the edges. Impress yourself, or whoever you are dining with tonight, and then you can sit back, relax, and enjoy!
Have you tried using the Hassleback method on anything yet?
When was the last time you ate Chicken Cordon Bleu?
Hassleback Chicken Cordon Bleu with Honey Mustard Dressing
By Angie Gouchenour
2 chicken breasts trimmed of fat
4 slices of Swiss cheese cut in half
10-12 slices of thin ham
Preheat the oven to 420’ F
Cut each chicken breast 4-5 times along the grain at an angle
Tuck half a slice of Swiss cheese, and a slice of ham into each cut (See notes above)
Sprinkle some sea salt and pepper over the top to taste
Bake on a cookie sheet for 20 minutes (use foil for quick clean up)
Remove from the oven and serve immediately, or store in the refrigerator in a sealed container.