Looking for an easy dinner entrée – worthy of serving to guests – that’s not all that difficult, AND can be made ahead one day? Try this one. If you don’t love broccoli, try asparagus instead.
Can you just tell by looking at that photo that this tastes good? I can’t always tell, sorry to say, unless I look at the list of ingredients. And sometimes, even then I’m wrong. Alas, what tastes good to one person doesn’t taste good to another. That’s what makes us human! But IF you like broccoli, bacon and cheddar (with some cream cheese in there to help hold it all together) you’ll really like this dish.
Once again, my hero, Phillis Carey, has created a chicken dish that is just delicious! Since I own her cookbooks, you’d think I don’t need to go to her cooking classes anymore. Wrong. She keeps coming up with new and innovative ways to cook and prepare chicken. This time it’s a method of oven browning that I’ve never tried. She’s just a wizard at it, I tell ‘ya!
What’s great about this one is that you can do most of the prep a day ahead of time. You will have to coat the chicken bundles in egg and bread crumbs, and bake them just before serving, but truly that won’t take that much time. If you prefer to keep the calories down, you can use low-fat cream cheese in this, and you can use less bacon. Or no bacon at all. If you’re not a fan of broccoli, Phillis suggested asparagus spears – precooked almost completely when you stuff it. The chicken breasts have to be pounded thinner than usual – to 1/4 inch thick. Carefully, so you don’t break them apart. That’s part of the secret to these – you have to pound the chicken thin enough to surround the filling.
And don’t forget this new method of getting the breaded chicken golden brown without frying – just by doing it in the oven. Phillis poured a little oil in the bottom of a large rimmed sheet pan and carefully laid the chicken bundles in the oil (after the pan and oil were heated up in the oven for several minutes), and 8 minutes later you turn them over to oven-brown the other side for 6-8 minutes (if using Convection/Bake, it’ll be closer to 6 minutes).
Once, years ago, an acquaintance of mine pounded chicken breasts out flat, filled each one with a wet, traditional bread stuffing mix, then pulled the edges up around the sides of the filling in a kind of cup shape, and used kitchen string to tie it in several places. After baking she clipped off the string, poured some chicken gravy over the top and served it with a green vegetable. It was kind of like eating Thanksgiving dinner in a single serving. I thought it was delicious. I didn’t really know this person well enough to ask for her recipe, so I had to do some trial and error. Mostly error and I gave up – it was always too dry. This method of Phillis’, though, is very similar. Maybe I’ll have to give that a try. I’m sure I baked these other cup-like chicken breasts too long and not in a hot enough oven, either. Here, at 1/4 inch thick (that’s really thin) they’re baked a total of 15 minutes at 425°. Hmmm. That has me thinking . . .
What I liked: just the overall flavor and texture. The broccoli. The bacon. The cream cheese. All yummy. Easy to make too – honest.
What I didn’t like: nothing at all. I suppose if I were making this for guests, I might consider drizzling the top with a light gravy, maybe, but it truly isn’t necessary.
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Oven-Fried Chicken Cordon Bleu Bundles Stuffed with Bacon, Broccoli and Cheddar
Recipe By: From a Phillis Carey cooking class, Sept. 2011
Serving Size: 4
6 slices bacon — diced, cooked, drained
2 cups broccoli florets — cooked just until tender and coarsely chopped
4 small boneless skinless chicken breast halves
salt and pepper to taste
4 ounces cream cheese — softened
1 teaspoon Dijon mustard
1 cup cheddar cheese — grated
2 large eggs — mixed with 1 T. of water
1 cup dry bread crumbs — (not Panko type)
1 tablespoon Italian parsley — minced
1/4 cup grapeseed oil — or vegetable oil
Serving Ideas: This makes a lovely dinner entree – it has the broccoli inside, so you don’t need another vegetable. Serve with a salad and a muffin or bread on the side.
NOTES: If you have an oven with a CONVECTION/BAKE setting, this is the ideal time to use it – it will brown the bundles better. If you do, you may want to reduce the cooking time of the by one minute after you turn the chicken over to brown the 2nd side. If you’d prefer, you can use asparagus instead of broccoli – use long spears, trimmed, mostly cooked, but not quite. You can use lowfat cream cheese if you’d prefer, and you can use less bacon than the recipe calls for.
1. Preheat oven to 425°. Cook bacon and set aside to drain. Cook broccoli (can be done for a couple of minutes in the microwave). Cool completely. Trim chicken breasts and pound the thicker ends between two sheets of plastic wrap to an even 1/4 inch thickness, taking care not to tear the meat. Lightly season with salt and pepper.
2. FILLING: Place cream cheese in a small bowl. Using a fork, mash in the mustard, Cheddar cheese and cooked bacon. Divide the filling into equal portions and remove a small amount from each and set it beside the larger portions. Place the larger portion on the thinly-pounded chicken breast, then place a large mound of broccoli on top of the filling and press it down so it sticks as best as possible. Place the smaller amount of cheese filling on top, then gently pull half of the chicken breast over the top to cover the filling and using your hands, mound it so it sticks on all sides as best you can. CAN BE PREPARED THE DAY BEFORE UP TO THIS POINT.
3. Whisk eggs with water in a shallow bowl. Toss breadcrumbs with parsley in another bowl. Coat the chicken bundles with egg mixture and then dredge in breadcrumbs to coat well. You can do this preparation up to an hour before baking.
4. Pour the oil (do not use olive oil as it will burn) into a large 17×14 rimmed baking sheet and heat in the oven for 4 minutes or until very hot, but not smoking. Have the chicken at hand, pull the oven rack out (don’t remove the pan from the oven unless you must) and place the chicken bundles on the pan, leaving ample room between pieces. You should hear the oil bubbling/sizzling some once you add the meat. Bake for 8 minutes. Carefully turn chicken over and bake another 6 minutes, or up to 8 minutes until chicken is cooked through.
Per Serving: 674 Calories; 43g Fat (58.1% calories from fat); 47g Protein; 23g Carbohydrate; 2g Dietary Fiber; 243mg Cholesterol; 782mg Sodium.

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