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.If 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:
Roll tightly from the narrow end to the wide end. 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).
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.)
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.
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…