Unstuffed Chicken Cordon Bleu with Broccoli

 

UNSTUFFED CHICKEN CORDON BLEU WITH ROASTED BROCCOLI

yield: 5 SERVINGS

 

prep time: 20 MINS

cook time: 20 MINS

total time: 40 MINS

INGREDIENTS

• 2 tablespoons olive oil
• 1 1/2 pounds broccoli, cut into spears/thin wedges (see pictures in the post for a visual)
• Salt and pepper
• 1 1/2 to 2 pounds boneless skinless chicken breasts (4-5 breasts), pounded to 1/4-inch thick or cut in half to form two thinner cutlets (see note)
• 2 tablespoons Dijon mustard
• 4 to 8 slices deli ham, exact amount depends on brand/size of slices
• 1 cup (114 g) shredded Gruyere or Swiss cheese
• 3/4 cup Ritz crackers (about 15), coarsely crushed

INSTRUCTIONS 

• Preheat the oven to 450 degrees. Make sure an oven rack is in the lower-middle position. Brush a large, rimmed baking sheet (about 11X18-inches) with 1 tablespoon of the oil.
• Toss the broccoli with the remaining tablespoon of oil, 1/4 teaspoon salt (I use coarse, kosher salt), and a pinch of black pepper.
• Pat the chicken dry with paper towels and season lightly on both sides with salt and pepper. Place the chicken breasts side-by-side on one side of the prepared baking sheet (to help them fit, you can alternate thicker end to thinner end as you lay them down). Placing them close together (without overlapping) will help the cheese stay put as they bake.
• Spread the mustard lightly over the top of each chicken piece. Top with 1 to 2 slices ham to cover and then add 1/4 cup or so of the shredded cheese evenly across the top.
• Sprinkle the cracker crumbs evenly over the cheese, and press lightly so the crumbs aren't loose.
• Arrange the broccoli in a single layer on the opposite side of the baking sheet.
• Bake for 20 minutes until the chicken registers 160 degrees F on an instant-read thermometer and the broccoli is roasted and tender. The exact time will depend on the thickness of the chicken. If the chicken still needs more time but the broccoli looks like it is finished, scoop the broccoli off the sheet pan onto a plate and lightly tent with foil while the chicken finishes cooking.
• I recommend removing the chicken as soon as the sheet pan comes out of the oven so it doesn't sit in the liquid that will naturally pool on the bottom of the sheet pan.

NOTES

Chicken: for this recipe, you definitely want chicken breasts that are on the thinner side of things so they cook quickly. I usually buy the thin-cut chicken breasts in the freezer bags at Costco, but you can easily make thinner chicken pieces from chicken breasts you already have on hand. Just slice thick chicken breasts in half (like you would cutting open a hamburger bun) to form two thinner chicken breasts/cutlets. You'll want about 1 1/2 to 2 pounds of chicken total for this recipe.

Increasing the Quantity: there are seven people in my family, so for this recipe, I increased the quantities by half and baked on two sheet pans. 

Floating Taco Bowls

 

FLOATING TACO BOWLS WITH CREAMY LIME DRESSING

yield: 6 SERVINGS

 

prep time: 20 MINS

cook time: 45 MINS

total time: 1 HR 5 MINS

INGREDIENTS

Tacos:

• 1 1/2 pounds lean ground beef or ground turkey
• 1/2 cup chopped onion
• 2-3 cloves garlic, finely minced or 1 teaspoon garlic powder
• 1 can (6-ounces) tomato paste
• 1 can (15-ounces) tomato sauce
• 3 cups chicken broth, I use low-sodium
• 1/2 cup long grain, basmati, or jasmine white or brown rice
• 1 can (15-ounces) black or pinto beans, rinsed and drained
• 1 tablespoon chili powder (see note)
• 2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon paprika, smoked or sweet
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper

Creamy Lime Dressing:

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 4 ounces cream cheese, light or regular, softened to room temperature
• 1/4 cup fresh cilantro, more or less to taste
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Pinch of black pepper

Toppings:

• Corn chips, lightly crushed
• Shredded cheese
• Chopped lettuce
• Chopped tomatoes
• Sliced olives
• Sliced or chopped avocados

INSTRUCTIONS 

• Stovetop Directions: In a deep 12-inch skillet, electric skillet, or saucepan set over medium heat, cook the ground beef or turkey, onion, and garlic with a pinch of salt and pepper. Break the meat into small pieces as it cooks; continue cooking until the meat is no longer pink. Drain excess grease and return to the heat.
• Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine. Bring to a simmer and cook for 30-35 minutes until the rice is tender. Stir often and moderate heat to prevent sticking.
• Slow Cooker Directions: brown the ground beef or turkey, onion and garlic the same as in step #1 above. Transfer the mixture to a 5-quart or larger slow cooker. Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine.
• Cover and cook on low for 4-5 hours or on high for 2-3 hours.
• For the dressing: combine all the ingredients together in a blender and process until smooth.
• Serve the taco meat over crushed corn chips. Top with shredded cheese, lettuce, dressing, and any additional toppings your heart desires (like, tomatoes, olives, avocados, etc).

NOTES

Rice: if using brown rice, I'd suggest increasing the broth by 1 additional cup.

Chili Powder: because chili powder is a blend of spices, different brands have varying degrees of heat. Moderate as needed in the recipe if you want to lessen or increase the heat.

Dressing: the dressing can be made several days in advance - the flavors get better if made a day ahead of time, but it's delicious whipped up the night of, too.

Instant Pot: I have not tried this in the Instant Pot/pressure cooker yet.