Sunday, February 10, 2013

Chicken Cordon Blu with Tomato Provencal

We are having French food tonight for dinner. Chicken Cordon Blu is a new dish for this novice chef. It has been somewhat intimidating because of the bread that surrounds it. So, I have decided to make it my own, just like I do with just about anything I make. This is not your typical Chicken Cordon Blu, although the essential ingredients are in place; it's the breading that I've replaced with a mayonnaise sauce that would do any French woman proud. Hope you enjoy it as much as we do.

Chicken Cordon Blu with Tomato Provencal

1 large chicken breast per person
4 slices of mozzarella cheese
4 slices of ham
Salt and pepper to taste

French Mayonnaise sauce:
1/4 cup of Duke's Mayonnaise
2 Tbsp dry mustard
1 tsp herb d'Provence

Tomato Provencal:
4 slicing tomatoes
1 cup flax seed mill or breadcrumbs
1/2 cup grated Parmesan cheese
1 Tbsp grated lemon zest
2 Tbsp herb d' Provence
2 Tbsp Olive Oil
Salt and pepper to taste

--> Preheat oven to 400*F. In two baking dishes, spray with Cooking spray.
--> Take the 2 chicken breasts, butterfly and tenderize. This is the job I gave to my husband.

--> Lay 2 slices of mozzarella and 2 slices of ham on top of chicken, then fold like a sandwich. Season with Salt and pepper.

-->Place on baking dish. To make the French Mayonnaise sauce, mix all 3 ingredients in a small bowl.

-->Slather the sauce on top of the folded chicken and sprinkle on flax seed meal.

-->Bake for 40-45 minutes.

--> To make the Tomato Provencal: mix together Flax seed mill, Parmesan cheese, lemon zest, herb d'Provence and Olive oil in a medium size bowl.

-->Slice the tomatoes in 4 slices each and line the baking dish. Overlapping the tomatoes when possible. Sprinkle with salt and pepper.

-->Crumble the flax seed mill mix on top of the tomatoes and place in the oven. Bake for 15-20 minutes, until the tomatoes are soft and the crumble is browning.

-->Let chicken rest for a minute or two before plating. Serve with a nice white wine, Chardonnay is a good choice. Enjoy! or should I say Bon appetite!