Well folks, today is the day when we find out if I truly am allergic to chicken or not. I have followed the allergist’s advice to the letter. No chicken for two weeks, then a few days before reintroducing chicken back into my diet, I quit taking any antihistamines.
In honor of this momentous (and scary) occasion, I prepared one of my favorite chicken dishes, Chicken Cordon Bleu. I placed boneless, skinless chicken breasts between plastic wrap and pounded them out using an old 8 inch omelet pan. A teaspoon of Dijon mustard was spread on each flattened breast and a slice of cheese and two very thin slices of ham went on top of that. Carefully roll the breast up, starting at one short end. Dredge each roll in a beaten egg and then coat in breadcrumbs that have been seasoned with Herbes De Provence. Place the roll in a baking dish, seam side down and lightly pour a bit of olive oil on top to help promote browning. I find that a cheese such as Provolone, Swiss, or Mozzarella works well with this dish.
The poor, unsuspecting chicken breast doesn't know what is about to hit it.
The deed is done. The finish on this omelet pan is now bad and the pan is no longer non-stick, but it makes a great meat whacker. I love to whack the meat.
The Chicken Cordon Bleu is ready for the oven.
Hot out of the oven.
It looks good, it tastes good.
To round out this meal, I have taken a cue from Rosie Hawthorne and made a version of her tomato and cucumber salad and buttered Jasmati rice.
Rosie Hawthorne's famous tomato and cucumber salad.
Regardless of the results from today’s experiment, I plan on making a Balsamic Mustard Pork Loin for tomorrow night’s dinner. With that I will serve homemade dressing made with homemade chicken stock. Hopefully, this will give me a good idea of what I can and cannot eat. Wish me luck!
Dinner tonight was absolutely delicious. Thanks, Rosie, for the great ideas. You might want to check out her blog yourself.
Rats! I think I have to take the fact that I am gasping for breath and needed my inhaler as a sign that I am indeed allergic to chicken. I can’t tell you how much I was hoping that I had been worrying for nothing. I guess I just need to find alternatives to my beloved chicken from now on. However, for you lucky ones who can eat chicken, I heartily recommend this dish.
Chicken Cordon Bleu
Chicken Cordon Bleu is a simple but classic dish. The meat can be prepared ahead of time and held in the refrigerator until a half hour before baking. Mozzarella or Provolone cheese can be substituted for the Swiss cheese.
4 boneless, skinless chicken breast halves
4 tsp. Dijon mustard, divided
8 slices thinly sliced ham
4 slices Swiss cheese
1 egg, beaten
¾ cup seasoned dry bread crumbs
Preheat the oven to 350 degrees. Place chicken breast between 2 layers of plastic wrap or waxed paper. Pound into a ¼ inch thickness with the smooth side of a meat mallet, a rolling pin, or a heavy skillet.
Spread 1 teaspoon of mustard on each breast. Layer one slice of cheese and two slices of ham on each breast. Starting at one of the short ends, tightly roll up the chicken. Secure with two toothpicks if necessary.
Dip each chicken roll in the egg wash before coating in the bread crumbs. Place the rolls, seam side down, in a single layer in a shallow, lightly greased baking dish.
Bake 25 minutes uncovered. Cover loosely with foil and bake an additional 15 to 20 minutes or until chicken is cooked through (160 degrees).