When I first discovered my love for cooking I tried making traditional Chicken Cordon Bleu until I felt I had perfected it. After I moved to the middle east and no longer ate pork, I came up with my own version of this dish. Now years later I have once again reinvented it, eliminating any frying, adding feta cheese instead of cheddar and a flavorful cumin garlic sauce. So, here is my updated version of this much loved dish.
4 chicken breasts, no skin or bone
2 cups seasoned bread crumbs-or enough to coat chicken breasts
2 eggs whisked with 1/4 cup water
1 floret of broccoli cut into long bite size pieces, boiled or steamed until just tender.
1 cup of crumbled feta cheese
Garlic salt for seasoning
Preheat oven to 350 degrees
Spray baking pan with non stick cooking spray
Using a kitchen mallet, pound chicken on each side making it thin. Prepare all 4 breasts in this manner.
I set up an assembly line of:
A dish with the breadcrumbs
A dish with the whisked egg
A dish with the broccoli
A dish with the feta cheese
Take a piece of chicken and lightly sprinkle it with garlic salt, top with feta cheese and broccoli. Roll the chicken up and place seam side down on the tray. Continue this process with each piece of chicken. After you have completed all of the chicken, take a piece and carefully holding it together, roll it in egg wash and then in bread crumbs. Place on prepared baking pan.
Place tray in preheated oven, let chicken cook for 30 minutes. Remove from oven and pour Garlic Cumin sauce over chicken and place back in oven. Let this cook an additional 30 minutes or until chicken is completely done.
Garlic cumin sauce
1/2 cup butter
3 cloves garlic chopped
1/2 cup flour
2 cups water-chicken bouillon
1 cup milk
1/4 tsp. cumin
Melt butter in sauce pan on low heat, add garlic, saute until light brown, add flour and whisk well, let mixture bubble, add water and milk, stir until thickened and smooth, add cumin,salt and pepper to taste.