A TAKE ON CHICKEN CORDON BLEU
Recently my daughter turned 4. For her birthday dinner, she requested stuffed chicken, mashed potatoes, veggies, and cake. Not a big surprise since we often do this for dinner with the breaded chicken cordon bleu that Aldi has. In addition to doing this, we decided to make an option for a family member who is dairy and gluten-free due to allergies.
Here’s what I came up with, and it was the best thing I’ve made in a long time.
Ingredients: bacon, boneless skinless chicken thighs, vegan cheese, almond milk, gluten-free crackers.
Step 0: Preheat Oven 375º
Step 1: Pound out the thighs, this breaks down the fibers resulting in a more tender texture.
Step 2: Layout two strips of bacon, place chicken on top, put a pile of cheese in the middle, wrap it all up.
Step 3: Dip this assembly in almond milk
Step 4: Coat in the crumbled crackers, place on cookie sheet, and season with salt and pepper.
Step 5: Bake! I put in a leave-in thermometer and let it go to 165º internal temp. This took about an hour. (if you don't have a leave-in thermometer, buy one! It'll change your life. Mine is made by OXO)
