Naked Chicken Cordon Bleu


This week I was toying with the idea of chicken Kiev or Cordon Bleu but just didn’t feel like doing the whole breading thing.  So, I figured what if I saved the calories and fat of the egg and bread wash, and used that saving to upgrade from ham to bacon.  Done.   This week’s easy recipe Naked Chicken Cordon Bleu was a test kitchen winner!  If you like melted cheese and bacon, and what the heck chicken, you’re going to love this meal.

Naked Chicken Cordon Bleu

Recipe serves 4


4 half chicken breasts – skinless and boneless.

4 slices thick butcher cut bacon.

4 slices smoked mozzarella cheese.

8 fresh basil leafs.

8 oz low sodium chicken broth.

1/2 onion – sliced into rounds

12 small red potatoes.

fresh snow or sweet peas


Using a very sharp knife cut a pocket in the thick side of each chicken large enough to hold the cheese and bacon.  Set aside.

In a large oven proof pan fry bacon until almost done but still soft.  Remove and place on paper towel.  Drain all but two teaspoons of the bacon grease.

Heat water for potatoes.  When water is boiling add potatoes and cook at low boil for 15 minutes or until fork tender.

Place peas in steamer pot but do not yet begin steaming.

Insert into each breast one slice of cheese, one piece of bacon, and two basil leafs.  Use toothpicks to seal the opening in the chicken.

Salt and pepper to taste.

Heat oven proof pan holding bacon to medium high heat.

Pre-heat oven to 450 degrees.

To the fry pan add the 4 chicken breasts with toothpick sides up.

Brown chicken breasts for 3 minutes.  Remove breast and add the onions and then the chicken broth (be careful of steam and splatter).  Add the chicken breasts, toothpick side down.

Take fry pan to 450 degree oven and bake uncovered for 9 minutes.

Turn the heat on the steamer and steam peas for 3 minutes or so.

Using a hot pan mitt remove fry pan of chicken.  baste with broth.

Plate red potatoes, peas, and then chicken breast on each plate.  Remove the toothpicks from the chicken breasts.  Spoon a little chicken broth on the breasts and potatoes.

And there you have it, an awesome Naked Cordon Bleu dinner for 4.


The snow peas and potatoes used in my Naked Cordon Bleu Dish came from the garden of  She Who Must Be Obeyed.  And last weekend not to be outdone, I started a small herb garden.  So, the fresh basil in the recipe was super fresh.

My herb garden has cilantro, thyme, oregano, sage, basil, and a pepper. And looks like this:


I think Sue may be threatened by my small but awesome herb garden because the next day she showed up with a subtle new coffee cup.


Well played Sue.

Good Eating and Table Talk,


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