Chicken Cordon Bleu : A Tasty Dish

Chicken Cordon Bleu is a firm favourite in our house, in fact one of our sons cooks a most delicious version of this! The mix of ham and cheese in a chicken breast just works so well. Does this classic French dish ever get old? No, of course it doesn't, and this version is just 4g carbs per serving. Yum!

Ingredients

Serves Four

4g carbs per serving
4 chicken breasts
1 tablespoon Dijon mustard
½ teaspoon dried thyme
4 oz. / 110 g deli smoked ham
4 oz. / 110 g gruyère cheese
2 oz. / 50 g butter
1 tablespoon olive oil
salt and pepper

Serving
7 oz. / 200 g lettuce
1 carrot
½ zucchini (courgette)
½ lemon in pieces (small wedges)
8 tablespoons / 125 ml olive oil
salt and pepper

Why not
Make extra! Chicken Cordon Bleu is delicious cold (or room temperature).
Try it for lunch, sliced on a salad, or wrapped up in lettuce and eaten like a sandwich.

Find
Full recipe instructions here

Gruyère is a famous Alpine cheese, which originated in Switzerland but is also now produced in France, it has a firm, pliable texture and a nutty, slightly sweet flavour, and is popularly used in dishes such as fondues and gratins. It is made in large rounds which, if left uncut, will keep extremely well for over a year. The ivory or pale-yellow interior has fewer (and smaller) holes than Switzerland’s best-known cheese, emmental. Neither should gruyère be confused with other cooked, pressed Alpine cheeses such as comté and beaufort.
Gruyère is at its best from mid-November to mid-April. Swiss gruyère - labelled as Le Gruyère Switzerland is protected and will have the word ‘Switzerland’ stamped in red across the top and bottom of its rind. If you prefer a milder flavour, look for gruyère doux, which will have been matured for around five months, rather than gruyère vieux, which can be aged for up to 18 months.

A variety of articles/recipe ideas are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan