By now, I hope you know when I say something, it means “inspired by”. This chicken cordon bleu has most of the elements, except its not fried or breaded. And instead of topping the chicken with the sauce, I mixed it in with the roasted cauliflower to make a purée.
If I had a category for meals under 30 minutes, the shrimp would be a part of it. This is a super simple recipe that I used with a Japanese hot sauce (togarashi) that I found in the supermarket. It looked interesting, so I tossed it in and mixed it up with some cabbage.
Chicken Cordon Bleu
What I used:
- Chicken breast (cut thinly is best)
- Dijon Mustard
- Salt, pepper, garlic powder, onion powder
- Heavy cream (1/4 cup)
- Butter (2 tbsp)
- Ham
- Swiss cheese
- Cauliflower
- Avocado oil, salt, pepper, garlic powder
- Parmesan cheese (1/4 cup)
What I did:
For chicken cordon bleu, the mustard usually goes into the sauce. Since I didn’t make the sauce, I put it on the chicken directly. Coating the chicken with the mustard, then seasoning with salt pepper garlic powder and onion powder.
Using a couple of slices of ham per piece of chicken and one slice of Swiss cheese, I began rolling the chicken. Because I was using a deep dish, I didn’t need to use a toothpick. Just placed each roll seam side down.
Although this is not what I did, I recommend covering with aluminum foil and placing it into the oven at 350 for 30 minutes or until cooked through. Then uncovered with some parmesan cheese for 10 minutes.
For the cauliflower, I cut the head into steaks. Breaking it up into florets would have been too much since this is going to be puréed. On a baking tray with parchment paper, I coated with avocado oil and seasoned with salt pepper and garlic powder.
After 25 minutes in the oven at 350, the roasted cauliflower went into a food processor. Adding the heavy cream, butter, and parmesan cheese as well as about ¼ cup of the liquid from the chicken. Blended it all together until smooth.
Togarashi Shrimp
What I used:
- Salt, pepper, garlic powder
- Togarashi hot sauce (1/4 cup)
- Avocado oil
- Cabbage (shredded)
- Onion (sliced)
What I did:
Seasoned the shrimp with the salt pepper garlic powder and togarashi hot sauce. Cooked that in a skillet with avocado oil. A few minutes per side until pink.
Using the same skillet, once the shrimp is done, placed in the shredded cabbage and onion slices. After 15 minutes, or until the softened, added the shrimp back in and mixed.
