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Monday, November 14, 2011

de-Frenched Chicken Cordon Bleu

How do you de-French Chicken Cordon Bleu? Well, for starters, it's not fried in butter, half and half, or white wine. I also added vitamin & iron rich green leafy spinach. Don't get me wrong, I adore a good Beurre Blanc sauce. Seriously, don't get me started on French cuisine - I dream of Nutella stuffed croissants, creme brulee, crepes drenched with Grand Marnier, crispy & chewy perfectly baked french bread as well as all of their amazingly rich and decadent sauces, not to mention their cheese! Yum. However; French cuisine is not the type of food my family eats on a regular basis. So we press forward in our quest to eat well and still enjoy some kind of French influence in our meals. Because if there is one thing the French know how to do with flare and finesse: it's eat.

How to make de-Frenched Chicken Cordon Bleu:

Filet as many chicken breasts as needed & open the breast to receive the goodness.
Lay a thin slice of deli ham, one slice of swiss cheese and a healthy stack of fresh spinach leaves.
Close the breast. Drizzle with olive oil, garlic, salt and pepper, parsely, sage. Next, pile on the veggies, any veggies will do.

We added onion....

Add chopped carrots....

And peeled, cubed potatoes.

Drizzle with evoo again and seasonings again.

Bake @ 425 degrees for 30-ish minutes - perhaps longer if the potatoes are still crunchy.


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