Chicken Cordon Bleu? Sort of...

"Chicken Cordon Bleu" served with Caprese Salad and Italian Bread

Yes...sort of.  Come now.  Did you really think I was going to write about a breaded-high-in-calories entree? I've got to confesssomething about this dish...and I'm actually going to Quentin Tarantino this story.  Remember, the Wrapped Asparagus from last week's post? Well, that was actually a dish made from this main dish's leftover...Yeah, no joke!  Quick Apps was the ending of this story.

Ok, so what makes this Chicken Cordon Bleu ("CCB" as the cool kids call it) a "sort-of"?

Well, let's work our way out and into the center of it all.  For starters, this dish is not breaded...AT ALL!  I still use the traditional chicken breast or chicken cutlets.  Normally, Chicken Cordon Bleu (CCB) is stuffed with ham.  My version includes Prosciutto (Remember that one item from the Wrapped Asparagus?).  I use cheese and finally, something different, asparagus...Also used in the Wrapped Asparagus.

Ok, so here's what you need to make this cooler, healthier, grown-up version of CCB:

- Chicken breast or chicken cutlets

- Prosciutto

- Sharp provolone cheese

- Asparagus

- Salt and Pepper

- Chicken Herb Seasoning

- Toothpicks

- Olive Oil

- Aluminum Foil

Alright, start layering.  Grab a chicken cutlet, salt and pepper one side.  Then, layer with a slice of prosciutto and provolone cheese.  Grab two stalks of asparagus and start rolling the cutlet around the stalk.  No need to cook the asparagus. They'll cook in a bit.  Make as many rolls as needed or wanted.  In order to keep the cutlets from unrolling, stick a toothpick through them.  

Heat up a pan to medium high with some olive oil.  Sprinkle some herb seasoning over the cutlets and place in the pan, seasoned side down. Season the top side of the chicken.  Cover the pan with foil and let the cutlets cook for 5 - 7 minutes.  Flip over, cover with the foil and cook the other side for another 5 - 7 minutes.  Time varies depending on the thickness of the chicken.  Once cooked.  That's it.  Ready to serve!

I admit it.  It's a little work intensive but, as always, you can make a bunch of rolls, pre-cook them and store them in the fridge only to heat up later.  Another tip, if you make your cutlets small enough, you can also make them appetizer size and serve in parties.  So cook up, eat up and enjoy...Trust me, you'll be very popular and impress folks with this dish!