When I came home from work today, I found the lovely mess below and it was time to change dinner plans. This tomato soup worked so well when cooked in a pot but my genius idea was ruined when I tried to cook it in the crockpot instead. It was like red water and it didn’t taste much better than that description. Oh well!
I like Chicken Cordon Bleu alright but Ham is not my favorite, neither is Swiss Cheese so I adapted this recipe from Kevin & Amanda to better fit our tastes. To see the original K&A recipe, click here.
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The first thing you will want to do is get your bacon cooking! I always cut bacon in half to cook it, it is much easier to cook and doesn’t seem to curl as much. You will end up with 6 half pieces of bacon. I use kitchen shears and cut the bacon while it is still in the package.
Fry it on medium heat, turning frequently. ***Please excuse our pan, it was a hand-me-down from heaven knows who for Stephen and it is from his college days (at least 7 years ago) so it has seen better days but it is my favorite to use! ***
Once the bacon is done, move to a small plate that is covered with a paper towel. Pat those sizzling pieces down and remove as much grease as possible.
Wrap one of the chicken breasts in plastic wrap.
Pound the chicken with a meat tenderizer or you can use a can of veggies, whatever you have to flatten the meat just a bit.
Arrange 1 slice of cheese and 3 of the half pieces of bacon on the chicken.
Wrap up the sides of the chicken and close with tooth picks. Repeat for the other chicken breast.
Pat the flour on the chicken breasts. Melt the butter in a pan on medium heat and then add the chicken to the pan. Cook for a few minutes.
While the chicken is cooking, mix the chicken bouillon granules and the chicken broth in a small bowl. After about 3 minutes turn over the chicken. Once it has started to brown, pour the chicken broth mixture over the chicken.
Cover and cook on medium heat for about 12 minutes or until the chicken reaches 165 degrees.
Once the chicken is done, move to a plate. Mix the cornstarch and whipping cream in a bowl and add to the remaining chicken broth mixture in the pan. Continuously stir while the sauce thickens, it took about 5 minutes for this. Pour the sauce over the chicken and enjoy!
We served this with green beans. Stephen is not a saucy man so he went without sauce and very much enjoyed it. He is even less of a ham and Swiss cheese person than I am so he appreciated the bacon and provolone change! I love sauce and this was perfect! YUM!
Speaking of bacon and my husband… my mother made us tshirts for Christmas. Stephen’s said “I eat bacon with my bare hands” and mine said “I shoot people” and had a picture of a camera below it. Both were very fitting for us. I will post pictures.
Chicken Cordon Bleu with bacon
Ingredients
- 2 skinless, boneless chicken breasts
- 3 pieces of bacon
- 2 slices of provolone cheese
- 4 tablespoons all purpose flour
- 4 tablespoons butter
- 1/2 cup chicken broth
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch (forgot to add to the first picture, shucks!)
- 1 cup whipping cream
Instructions
- The first thing you will want to do is get your bacon cooking! I always cut bacon in half to cook it, it is much easier to cook and doesn't seem to curl as much. You will end up with 6 half pieces of bacon. I use kitchen shears and cut the bacon while it is still in the package.
- Fry it on medium heat, turning frequently. ***Please excuse our pan, it was a hand-me-down from heaven knows who for Stephen and it is from his college days (at least 7 years ago) so it has seen better days but it is my favorite to use! ***
- Once the bacon is done, move to a small plate that is covered with a paper towel. Pat those sizzling pieces down and remove as much grease as possible.
- Wrap one of the chicken breasts in plastic wrap.
- Pound the chicken with a meat tenderizer or you can use a can of veggies, whatever you have to flatten the meat just a bit.
- Arrange 1 slice of cheese and 3 of the half pieces of bacon on the chicken.
- Wrap up the sides of the chicken and close with tooth picks. Repeat for the other chicken breast.
- Pat the flour on the chicken breasts. Melt the butter in a pan on medium heat and then add the chicken to the pan. Cook for a few minutes.
- While the chicken is cooking, mix the chicken bouillon granules and the chicken broth in a small bowl. After about 3 minutes turn over the chicken. Once it has started to brown, pour the chicken broth mixture over the chicken.
- Cover and cook on medium heat for about 12 minutes or until the chicken reaches 165 degrees.
- Once the chicken is done, move to a plate. Mix the cornstarch and whipping cream in a bowl and add to the remaining chicken broth mixture in the pan. Continuously stir while the sauce thickens, it took about 5 minutes for this. Pour the sauce over the chicken and enjoy!
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Pretty Cool Stuff there Jessika!