Chicken Cordon Bleu is one of those “fancy” dishes that I’ve never made at home. Real or fake chicken. The idea of stuffing things just isn’t that cool to me. I mean, it looks cool and all, but most of the time I don’t really get why people go through all the trouble. I mean, the vast majority of dishes will taste the same if the stuff’s on top or in the middle, right? Anyway, that kept me from attempting any version of Chicken Cordon Bleu. But I see a lot of “deconstructed” fancy dish X recipes lately. So, I’m going for it. I found the version I’m adapting via Onceamonthmom.com‘s traditional menu
Chicken Cordon Bleu
Adapted from Lemon Chicken Cordon Bleu.
- 1 package Gardein “Chicken” Scallopini
- 4 slices Black Forest Bacon
- 1 cup Daiya shredded mozarella cheeze
- 4 slices lemon
- House seasoning, to taste
- Italian seasoning, to taste
Preheat oven to 400.
Spray an 8 x 8 baking dish with cooking spray. Place “chicken” cutlets on bottom of pan. Top each with 1 slice “bacon,”1/4 cup cheese and a slice of lemon. Season to taste.
Bake for 17-20 minutes.
Mmm. Creamy and delicious and such a wide range of flavors. Chicken Cordon Bleu is something I have always wanted to try. But I always felt I had to stuff the “ham” and cheese in the center. I thought about doing that here, but decided it would just be for show anyway. It would taste the same either way.