I love Chicken Cordon Bleu. The salty of the ham and the gooey cheese. How could you possibly improve it? Sounds like a challenge to me. I substituted sausage for the ham, used a chunk of cheese instead of slices and did an easier breading. Then I baked it instead of deep frying which is messy. Welcome to the creation of Chicken Mountain Bleu!
I started with two boneless skinless chicken breast halves. I put them between two sheets of wax paper and pounded them to 1/4 inch thick.
When working with sausage, it will be easier if you keep your fingers wet with cold water.
I divided the sausage into six pieces. I put two of the pieces together and made a 1/4 inch patty. I put one of the cheese pieces onto the patty and pulled the sausage up around the sides of the cheese.
Take a third ball and form it over the top of the cheese to totally encase the cheese in sausage.
Repeat with the second piece of cheese.
Wrap each sausage/cheese log in a chicken breast.
Mix the bread crumbs and seasoning mixture. You can use any seasoning blend you like, Italian, Mexican, Cajun, Herbes de Provence, etc. I used Louisiana Grills Chicken Seasoning.
Smear one teaspoon of mayonnaise over the top of each breast. I don’t bother coating the bottom of the breast in this recipe, just coat the top and sides.
Put half the crumb mixture over each chicken breast. Spread the loose crumbs down the sides.
Put the chicken on a baking tray sprayed with baking spray. Bake in a 350 F oven for 50 minutes.
This turned out wonderfully! The seasonings in the sausage went wonderfully with the chicken and the sausage kept the chicken moist. The coating was golden and tasty. The cheese was gooey and perfect. This is going to be in the regular dinner rotation.
The Old Fat Guy
- 2 boneless skinless chicken breast halves
- 55 grams (2 ounces) cheddar cheese , cut into two 3 inch long chunks
- 150 grams (5 ounces) pork sausage
- 125 ml (1/2 cup) dry bread crumbs
- 10 ml (2 teaspoons) seasoning blend (chicken, Italian, Mexican, Cajun, Greek, whatever you like)
- 10 ml (2 teaspoons) mayonnaise
- Put the chicken breasts between two sheets of wax paper.
- Using a mallet or heavy saucepan, pound the chicken to 1/4 inch thick.
- Divide the sausage meat into six balls.
- Put two balls together and form a 1/4 inch thick patty.
- Put one of the cheese chunks on the sausage and pull the sausage up around the sides of the cheese.
- Take a third ball of sausage and put it on top of the cheese so that the sausage totally encases the cheese.
- Repeat with the second piece of cheese.
- Wrap sausage and cheese in a chicken breast.
- Preheat the oven to 350 F.
- Rub the mayonnaise over the tops and sides of each breast. Do not bother to coat the bottom.
- Mix the bread crumbs with the seasoning mix.
- Put the bread crumbs on top of the breasts.
- Spread the crumbs over the top and sides of the breasts. Don't bother to coat the bottom.
- Put the breasts on a baking tray sprayed with baking spray.
- Cook for 50 to 55 minutes, until the chicken and sausage is cooked through.