Recently I made my Simple Woman’s Chicken Cordon Bleu. This seems to have made Mr. Comfortable start thinking and he requested I come up with a BLT version of the dish. I’m not going to tell him but creating BLT Chicken Cordon Bleu was an easy task!
BLT Chicken Cordon Bleu is the Joe Average of Chicken Cordon Bleu!
I have to admit that when I make my Simple Woman’s Chicken Cordon Bleu I feel pretty fancy-schmancy. But I’m not at all fancy so when Mr. C asked for a BLT cordon bleu it really appealed to me. It was probably the idea of stuffing bacon into something. Anything! I’m with Pete about bacon. He said, “I’d eat a baby if it were wrapped in bacon!” While I might not eat a baby it would be hard to resist bacon-wrapped!
Cordon bleu is defined as “of the highest class” so even making chicken cordon bleu into a dish usually served as a sandwich makes it classy, right? I’m getting uppity just thinking about it! Don’t worry. We’ll still be friends.
You have to have bacon for a BLT!
Before I did anything else I fried 4 slices of bacon. I figure 2 pieces per breast is a good amount. You can use more but remember you’ll have to roll the chicken with all the fillings inside. I put the bacon aside to cool completely. It’s going to be placed on the raw chicken and you don’t want the heat from bacon helping bacteria grow from the chicken!
The basics are the same.
Although I did make some changes to create BLT Chicken Cordon Bleu the most basic things stay the same. You’ve got your butterflied chicken, cheese, a pork meat (bacon instead of ham in this case), and breading. But to make this a BLT I added and subtracted some things and changed others a bit.
The one basic you can’t change for any chicken cordon bleu is the chicken. I butterflied a couple of boneless, skinless breasts. It’s important not to cut all the way through the breasts.
When the bacon was completely cool I tore the pieces in half and laid them on top of one side of each breast. I should have cooked
the rest of the pound one extra slice of bacon since it was hard not to steal one!
I topped the bacon with 2 slices of provolone cheese. Of course you can use your choice of cheese or none at all. I just think it’s not any type of chicken cordon bleu of any kind without cheese.
Then I placed a couple of tablespoons of diced tomatoes on top of the cheese. More would probably make it really hard to roll the chicken.
Roll, roll, roll your chicken!
Yes, I really did start to sing this as I rolled the chicken. I spread out two pieces (one for each breast) of plastic wrap and carefully folded the top half of each breast over the bacon, cheese, and tomato side. You’ll need to kind of push the fillings back to fold the top over. Then I moved each breast to a piece of the plastic wrap and folded it tightly over the chicken.
Next I twisted the ends of the wrap and tucked them under the breasts.
I put the chicken on a plate and refrigerated it for a couple of hours. I find this helps keep the chicken from falling apart when it’s time to start coating it. And if you want to do the steps up to this point in the morning the chicken can sit in the refrigerator all day.
Time to get a coat on.
For my Simple Woman’s Chicken Cordon Bleu I dust the chicken with flour, then dip it in egg, and then in breadcrumbs. But since this dish is BLT Chicken Cordon Bleu I rubbed the breasts with mayonnaise instead of flour and egg.
I preheated the oven to 350 degrees and got ready to dress the chicken.
Using a brush I coated each breast all over with mayonnaise. I used 3 tablespoons for the 2 breasts.
Once the breasts had a nice little coat of mayonnaise I rolled them in plain Panko breadcrumbs I’d combined with a little melted butter. I chose to season plain breadcrumbs with salt, pepper, and a little bit of garlic powder. Of course you can add whatever seasoning you like. I press the crumbs into the breasts as I roll them.
I placed the chicken on a baking sheet and baked it for 50 minutes; until the internal temperature of the chicken was 160 degrees. Then I removed the chicken from the oven and let it rest for 10 minutes; until the internal temperature was 165 degrees.
I served my BLT Chicken Cordon Bleu on a bed of lettuce along with my homemade spicy fries.
BLT Chicken Cordon Bleu
BLT Chicken Cordon Bleu is a delicious twist on class chicken cordon bleu! And it has bacon!
- 4 slices bacon, fried crisp and cooled completely
- 2 chicken breasts (boneless, skinless), butterflied
- 4 slices provolone cheese (or cheese of your choice)
- 4 tablespoons diced tomatoes
- 3 tablespoons mayonnaise
- 1/2 cup plain Panko breadcrumbs
- 2 teaspoons butter, melted
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- About 2 hours (up to 8 hours) before cooking fry bacon slices, cool completely and set aside.
- Butterfly the chicken breasts being careful not to cut all the way through.
- Cut bacon slices in half and lay 4 pieces on half of each breast.
- Top bacon with 2 slices of cheese per breast.
- Cover cheese with 2 tablespoons diced tomatoes per breast.
- Season lightly with salt and pepper.
- Fold each breast over, tucking filling in.
- Place each breast on a separate sheet of plastic wrap.
- Fold the long ends of the plastic wrap tightly over breasts then twist the ends of plastic wrap and tuck under the breasts. Refrigerate chicken for at least 2 hours.
- Preheat oven to 350 degrees.
- Spread about 1 1/2 tablespoons of mayonnaise all over each breast.
- Mix melted butter with breadcrumbs and season with salt, pepper, and garlic powder (if using).
- Roll chicken in breadcrumbs, pressing breadcrumbs into chicken.
- Place chicken on a baking sheet and bake at 350 degrees for 45 – 50 minutes (until internal temperature of chicken is 160 degrees).
- Remove chicken from oven and let rest for 10 minutes; until internal temperature is 165 degrees.
- Place each breast on a bed of lettuce and serve.
This can easily be made for 4 or more. Just double the recipe for every two additional chicken breasts.