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Tuesday 22 August 2017

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!

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

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.

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


eileeninmd said...

Hello, this looks yummy. I never tried making it, thanks for sharing the recipe. Happy Tuesday, enjoy your day!

Mac n' Janet said...

A bit different than I make it, so I copied it and will give it a try.

Mike@Bit About Britain said...

Yum! Never had it with a salad - Mrs Britain would approve!

Carol Blackburn said...

I definitely will try this soon. Thanks so much.

Catarina said...

I like it too.

: )

Jo said...

Cheese and chicken go so well together, I never tire of it.

Mary Kirkland said...

Dang, that sounds good.

William Kendall said...

I have had it. It is good!

Lorrie said...

How delicious!

Lisabella Russo said...

The Gruyère sounds like a very yummy cheese indeed! I enjoyed reading the information about it.

Elephant's Child said...

It is a very long time since I have made this for my partner. Thanks for the reminder.

Draffin Bears said...

Dear Jan,

Have not had one of these for a long time - thanks for sharing and will have to try this again.
Hope you are enjoying the week

Martha said...

This looks so good!

Bob Bushell said...

Nothing like it, with a bit of quorn.

Stephanie said...

Mmmm.... chicken cordon bleu is one of my favorite dishes. In fact, on Sunday I made a casserole version. It was good, but not like the real thing {{smiles}}


Debbie said...

what a great idea to serve this over greens....this looks yummy!!!

Magic Love Crow said...

Thank you Jan!!! Yummy!

Linda said...

Everything looks delicious, Jan! I love so many cheeses it is hard to list! :)

Conniecrafter said...

Oh my this has my mouth watering, yum!!
Hope you enjoy a lovely weekend!

Lisa said...

It may be nearer breakfast time than dinner time but this dish is getting me hungry again!
Lisa x