Wednesday, September 16, 2015

Cornflake Chicken Cordon Bleu

A “Cordon bleu” is a dish of meat wrapped around cheese, then 

breaded and fried.  For chicken cordon bleu chicken breast is 

 used along with slices of ham and swiss cheese. While the most 

popular: The earliest reference to "chicken cordon bleu" wasn’t 

found until 1967! 
Cordon bleu” is French for “blue ribbon” so it infers the very best. 
If you wish a Kosher or hatal version of this, simply substitute 

ground beef or even mutton for the ham. Adjust seasonings 


This makes an impressive dish, loaded with rich flavor yet not 

heavy on calories & fat. If you use gluten-free corn flakes, egg 

white instead of mayonnaise, lot fat cheese, you can trim this 

down  without lowering the interest or flavors. Oh and the sauce, 

uses non-fat Greek style yogurt & mustard! Fantastic!


4 skinless, boneless chicken breasts (2 ½ lbs), rolled to ½ 

inch thick

2 thick slices ham

½ cup fresh mushrooms

1 shallot

½ cup mixed cheese crumbles

3 cups gluten-free cornflakes, coarsely crushed

½ cup low fat mayonnaise or 2 stirred egg whites

½ teaspoons paprika

1/3 cup sour cream or non-fat Greek style non flavored yogurt

1 tablespoon mustard
Do your cutting:

Rinse the mushrooms, dice into ¼ inch pieces. Dice the 

shallots the same size. Cut the ham into tiny pieces to 


In a saucepan, simmer the mushrooms & shallots until liquid 

is cooked off and mushrooms are browned.  Drain, mix in 

the ham pieces Set aside.
Place a rack in the center of the oven and preheat to 400 


Line a rimmed baking sheet with foil and place a cooking 

rack on it. Spray lightly.

Butterfly the chicken breasts by cutting almost all the way 

through sidewise in its edge, but not quite. Place on wax paper and 

cover with plastic wrap and roll it with a rolling pin like it was 

pastry, until about ½ inch thick. Remove the plastic and 

place smooth side down. 

Now that the stuffing mix is cooled, stir in the cheese 


Spoon the stuffing mixture over the chicken but not out to 

the edges.  
Roll up sidewise and secure with toothpicks.
Repeat with the remaining pieces. 

Put corn flakes in a bowl and crush them into very tiny 

crumbs. Sprinkle in paprika, garlic salt, onion salt, and mix 

well. (optional is adding some parmesan cheese)

Brush each piece with mayonnaise and place “buttered” side 

down into the corn flakes.  Then paint the clean side with 

mayo, (or egg whites) and roll it over.

Place each roll onto the cooking rack.  Spray lightly. Place in 

oven to bake until cooked through, about 30 minutes. Let 

rest for 5 minutes.

 Meanwhile, in a saucepan, whisk the yogurt and mustard 

together, If too thick add a little water spoonful at a time 

until desired sauce thickness. Let that cook for 1 to 2 


Be sure to remove the toothpicks when placing on the 

platter to serve. Slice each breast crosswise and drizzle with 

the sauce.

A nice green vegetable like sugar snap peas goes well with 

this dish.

Let's dance around the kitchen!

I am such a happy slave to get to serve my Master Indy!

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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