Simple Chicken Cordon Bleu #BreedStyle

When I decided to make Chicken Cordon Bleu today, I realized that I never actually got my recipe from a cookbook. For years, I just made it “the way I thought it should be made.” I usually avoid dishes that involve breading or frying, so this version may not appeal to a lot of people.introIf you’ve ever made a wrap (sandwich rolled in a tortilla), you can easily make this, too. For 2 servings, you’ll need a whole boneless chicken breast, excess fat removed and halved:

12             Pound them until uniform in width (about 1/2 inch). Top with a couple thin slices of deli ham and put slivers of swiss cheese on the half of the breast with the narrowest “end.”

34             Roll tightly from the narrow end to the wide end.56             Add 1 teaspoon of coconut oil (or your favorite oil) to a large skillet on medium high heat. Place them “seam side down”, to get a good sear (seal in ham/cheese).

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Quickly sear on all sides until browned (some cheese will ooze out – I remove this from the pan, so that it doesn’t burn onto the pan.)

910                              Reduce heat to low, cover and simmer 30-45 minutes (depending on size).

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Just before removing from the pan, melt one slice of Swiss cheese on the top. Enjoy with a green vegetable and some rice or a baked potato.

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But, wait… my husband would say, “It’s missing something.” For those of you who NEED sauce (in addition to the melted Swiss cheese), just grab a can of good old fashioned cream of mushroom soup and whisk with a little chicken broth or stock (milk, or even water). Heat it up and pour it over the top. Simple is better for me…sauce