Tuesday, 19 June 2012

Chicken Codon Bleu-ish with Mashed Cauliflower Faux-tatoes

Chicken Cordon Blue isn't something that I eat very often and this is actually the first time I've made it. I always thought it was overly complicated and tricky. I found this recipe on Pinterest and it seemed easy enough, so I gave it a try. It was super easy, no mess and tasted great!

I almost never measure anything when I'm cooking. The original recipe has measurements if you would prefer to be precise:)

For the Chicken you will need:

Boneless, skinless chicken breasts
Shaved deli ham
Cream cheese
Cheese (Swiss is preferred but any kind will do. I used mozzarella)
Chopped Garlic
Salt and pepper

Heat your oven to 375 degrees F. The original recipe says 350 degrees F, but I like my bacon crispy. Place one of the pieces of chicken on a piece of plastic wrap and fold the wrap over the chicken. This keeps the bacteria from the chicken with the chicken and not on your meat tenderiser, counter tops and cutting boards. Pound the chicken flat.

Place some ham, a chunk of cream cheese, garlic, regular cheese, salt and pepper on to the chicken.

Fold the chicken around the ham/cheese filling. Wrap one or two slices of bacon around the chicken using the bacon to seal any holes where the cheese can melt out.

Place the bacon wrapped chicken in a glass baking dish lined with parchment paper for easy cleaning. Trust me you will want to make sure you use parchment paper. Baked/melted cheese is the devil to remove from dishes. Place in the oven and bake for about an hour.

After an hour, check the chicken to make sure its cooked-Safety first! I set the broiler on for a minute or two to make the bacon even more crispy.

The Mashed Cauliflower Faux-tatoes is something I've been making for a while. In the last year I have started living a little more low carb. This is a staple food in our home. I make a big batch, separate it into ziplock bags and freeze it for easy dinners through the week. The faux-tatoes we had with the Chicken Cordon Bleu-ish came from the freezer so I don't have any pictures of the steps to make it. Next time I make it, I'll post some pics.

There are a few recipes for the Mashed Faux-tatoes on various websites. The one I loosely followed is this one from Linda's Low Carb. I added a few other things to it to make it more interesting. This stuff is so good that even Terrill loves it! I even made it for my in-laws without telling them that it was cauliflower.

What you will need:

One bag of frozen cauliflower or one whole fresh
Fresh whipping cream
Chopped garlic
Flavoured cream cheese (herb and garlic or chive and onion work nicely. If you only have plain cream cheese, that will work too!)
Parmesan cheese
Salt and pepper

Again I never measure anything :)

Chop the cauliflower to smallish pieces and boil in salted water until cooked. Drain and place cauliflower back into the pot with the burner still on. This will help get rid of any extra water. Stir the cauliflower around so it doesn't burn. You only need to do this for a minute or so.

Once the extra water has been cooked off, put the cauliflower into a food processor. Add all of the other ingredients. Turn on the processor and let it do its thang until you have the consistency of smooth mashed potatoes. Give it a little taste to see if you need to add any more of the seasonings. The trick is to make the cauliflower not taste like cauliflower. You want it tasting buttery and creamy.

Happy Eating!

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