One day I will tell you about Jamie Oliver’s bacon wrapped salmon and you will thank me. But today, I’m going to tell you about our variation on his variation on chicken cordon bleu which is similar. You’ll still probably thank me.
Jamie Oliver has a recipe Parmesan Chicken Breasts with Crispy Posh Ham which essentially is a pan fried chicken breast topped with shredded Parmesan and prosciutto. Since broadening our food choices in the past few years, Ryan and my palates have become more refined. Not refined, just more refined. But still not quite enough to justify paying for prosciutto when bacon is on sale. Call us Philistines or call us Americans, we substituted bacon and it was delicious!
How to make it: Prepare your chicken by laying a boneless, skinless chicken breast upside down. Score the bottom with criss-cross design and season with pepper, fresh thyme and lemon zest. Top with grated Parmesan. Lay three prosciutto or bacon slices over the chicken overlapping and covering the whole breast. Top with a little more thyme. Once your chicken breast is topped, place clear plastic wrap over and beat it flat with a saucepan. Yup, that’s the direction. This smushes everything together and gives you a more evenly dense piece of meat for quicker cooking.
To cook, place chicken breast bacon side down in a skillet with oil over medium heat. Drizzle the top with olive oil. Let each side cook for about three minutes, maybe a little longer on the bacon side, giving it time to crisp up. Once you’re sure the chicken is cooked through remove and serve!
The salty bacon gives the chicken a more savory flavor than the traditional sweet ham in chicken cordon bleu. This method is also much simpler than the traditional jelly roll. Don’t get me wrong, I love a good chicken cordon bleu, but wouldn’t you know it, I haven’t around to making it since Evangeline was born. This is our new go-to chicken recipe.