Chicken Cordon Bleu & {Homemade} Roasted Red Pepper Pesto Pasta

 

There's been a lot of  variations on the classic Chicken Cordon Bleu and this is mine!  These butterflied chicken breasts are stuffed with herbs, muenster cheese, and more herb crusted mortadella.   Bottom line...it's packed with yummy good flavor!  Plus my {Homemade} Roasted Red Pepper Pesto Pasta shares some herb love'n and goes perfectly as a side.  This is how I threw it together:

3 chicken breasts, butterflied apart and pounded flat, making 6
6 slices mortadella cold cuts or sliced ham (uncured, organic is best)
6 slices muenster cheese
10 basil leafs, chopped
1 tsp. thyme
1 tsp. rosemary
1 tsp sage
1 tbsp olive oil
1 clove garlic, pressed
1 tsp. fennel seeds
salt and pepper
1 - 14.5 oz. can chicken broth (no MSG added)
18-20 toothpicks

Lay butterflied and flattened chicken breasts out and sprinkle with salt, pepper, thyme, rosemary and sage. Lay a slice of deli meat on top followed by cheese and then sprinkle some chopped basil on last. (I put just a little bit of cheese in between the chicken and meat sort of like a glue.) Repeat this for remaining.  Now start rolling the chicken and all it's insides up, using toothpicks to hold in place.  Salt and pepper the outside of your chicken rolls. Heat olive oil in large skillet, add garlic and fennel seeds until they're sizzling then place chicken into the pan and top with any remaining basil.

Rotate the chicken until it's browned on all sides.  Then pour your can of chicken broth over top.  Cover and let it bubble and simmer for about 10 minutes, just to be sure its all done on the inside.

In the meantime:
Spiralize some sweat potatoes or zucchini, whatever you've got. Saute in olive oil in a skillet until al dente.

When hat's done cooking make your pesto.

1/2  cup yellow or red onion, diced
1 celery stalk, chopped
1 clove garlic, minced
salt and pepper
1/2 cup pine nuts, toasted
1- 8 oz. jar roasted red peppers, liquid drained
2 tbsp. olive oil
1/3 cup parmessan cheese
1 tbsp. parsley
2 tbsp. basil

In a small non-skillet lightly toast the pine nuts, just until fragrant.  Remove from pan and set aside.  Drizzle some olive oil into the hot skillet and toss in your garlic, onion, celery, salt and pepper.  Saute vegetables until translucent.  Now put everything, sauteed veggies, pine nuts, roasted peppers, olive oil, cheese, parsley and basil into a food processor. Pulse until its all pureed then toss with your pasta of choice.  Salt and pepper to taste.
 
Make friends with some steamed edamame beans or broccoli and call it dinner!

Enjoy!

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Wednesday, 17 January 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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