There’s nothing “stuffy” about this cordon bleu – this version is easy to put together, no stuffing of chicken breasts involved, yet it is still packed with lots of flavor. This meal definitely falls under the category of “Winner, winner, chicken dinner!” Try it and you’ll see for yourself.
smoosh it in the dijon/mayo topping for one yummy, tasty bite!
- Avocado oil spray
- 1 tablespoon avocado oil mayonnaise
- 2 tablespoons Dijon mustard
- 4 small (thin) boneless skinless chicken breasts 6-7 oz each
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup almond meal (I used Almond flour)
- 8 thin slices ham
- 4 slices Swiss cheese
- 2 tablespoons chopped parsley (optional)
INSTRUCTIONS
- Preheat your oven to 425 degrees. Line a cookie sheet with foil, fit it with a wire rack and spray the rack with oil.
- In a small bowl, mix the mayonnaise and the Dijon mustard.
- Season the chicken breasts on both sides with salt and pepper. Brush them on all sides with the Dijon mixture. Dredge them in the almond meal, and place them on the prepared wire rack. Spray the tops with oil.
- Bake the chicken, uncovered, until an instant-read thermometer inserted into the thickest part reads 165 degrees F, 20-30 minutes (start checking after 20 minutes). How long you need to bake will depend on your oven and on the size of the chicken pieces.
- Top each chicken breast with two slices of ham (folded in two if necessary) and a slice of Swiss cheese.
- Return the chicken to the hot oven for 2-3 minutes, just until the cheese melts. Garnish with chopped parsley. Allow to rest 5 minutes before serving, to allow the juices to redistribute and settle. Enjoy!
Recipe Source: Insanelygoodrecipes.com
Look out, chickens, there’s going to be a rush to make you bleu!
I thought if you were a chicken, you’d be yellow, not bleu! Ha ha