I have been sharing a lot of vegan recipes with you, so I thought I would share a chicken recipe with you today. We had our good friends over Saturday night and I made chicken cordon bleu and I thought why not share the recipe with you?
This is a great meal to make even if you have a lot of people to serve. I made mini ones, which were a hit. You can use a full chicken breast, but that is a larger portion. I knew that we’d have a ton of food, so I could make smaller pieces.
There were six chicken breast that Spiro cut into fillets for me. We ended up with about 24 pieces and everyone took what they wanted and we still had about 10 pieces left over. So as you can see, it goes a long way.
It’s quite easy to make really. I think the most “difficult” step is to filet the chicken. You want thin pieces so it rolls easily. If you don’t want to filet it, you can also pound it out until you get the desired thinness. Just make sure you have saran wrap beneath and on top of the chicken so that you don’t splatter.
I’ve seen this served on a bed of rice, mashed potatoes or stuffing, but I just served it on its own. I made a big batch of quinoa on the side. I used Canadian bacon instead of ham to save on fat and calories. You can use deli ham or even prosciutto if you want.
I also used a light Swiss cheese to save on the fat.
I’ve seen recipes where people bread and lightly fry the chicken, but I didn’t want to do that.
I made a quick and easy chicken gravy and poured it on top just before serving. You can buy store bought if you’d like. Do what ever is easiest for you. I like to make whatever I can from scratch because I can control the ingredients.
I also use Earth Balance (vegan butter) instead of butter, but you can use real butter if you’d like. I used wine as a base to bake the chicken in, but you can use chicken stock.
As you can see, there are a lot of alternatives.
Once you have your chicken ready to go, simply place a piece of Canadian bacon on top and then top that off with the Swiss cheese. Then take one end and start to roll it up.
Once it’s rolled up, place it in a baking dish with the fold on the bottom. Notice the photo below, the open fold is on the bottom. That’s the way you want to place it in the baking dish.
Continue to do this until all the pieces are rolled. Here’s a picture of all the chicken before it went in the oven. As you can see, those six breasts made quite a bit of chicken.
So what do you think? Do you think you’ll try this recipe? I’d love to hear from you in the comments below.
- 6 boneless chicken breasts (USDA Certified Organic, Humane if possible)
- 1 pack of Canadian Bacon (about 8 - 10 slices. I cut mine in half)
- 1/2 pound Swiss Cheese
- 1 cup of white wine (like chardonnay or pinot grigio) or chicken broth
- For the gravy (if you're making it from scratch)
- 1 cup chicken broth
- 2 tbsp. Earth Balance (or butter)
- 2 tbsp. flour (you can use gluten free flour here)
- Filet each chicken breast. Be careful, you need a really sharp knife here. You want to slice them pretty thin.
- If you don't want to filet them, you can pound them out and either leave them whole, or cut them into smaller pieces.
- Layer each breast with a slice (or half slice depending on your piece of chicken) of Canadian Bacon and then a piece of Swiss Cheese.
- Roll each piece up and place in a baking dish. (I used a 9x13x2 pyrex baking dish)
- After you have all of them rolled up, pour in 1 cup of wine or broth.
- Bake at 325 for 20 - 25 minutes.
- Over medium heat, melt 2 tbsp. of Earth Balance (or butter) in a pot, add 2 tbsp. of flour and whisk together. Slowly add the chicken broth and continue to whisk so you don't get lumps.
- Keep adding the remainder of broth a little at a time. Put the heat on low and continue to stir until the gravy thickens up.
- Pour on the chicken cordon bleu just before serving.
- Serve with plenty of yummy vegetables.