In a Q + A I did recently on Instagram, a recipe request for “something comforting, but light” popped up several times. I know many of my social media friends are in cold weather places, and it’s getting to be that time of the year where winter just won’t quit, but you’re itching for some sun, or an extra hour of daylight, or really just any change will do. Months of cozy bowls of soups and stews are getting you by, but you’re craving something a little lighter perhaps. I’ve got this recipe waiting for you, it’s really good.
If you’re a fan of Chicken Cordon Bleu, you love the thick sauce, the crispy breading on the chicken, that gooey cheesy center with a smokey ham flavor. This Weeknight Skillet version is hitting all of the same notes, with less than half the prep time, and half the ingredients.
This recipe features Jones Dairy Farm Hickory Smoked Canadian Bacon. It’s certified gluten-free, ready-to-eat, made from center cut pork loin, and naturally smoked over real hickory chips for that delicious flavor. Head over to their website to see where it is sold.
This recipe is done in partnership with my friends at Jones Dairy Farm, all thoughts, opinions, and recipes are my own. Thank you for supporting thatswhatsheeats.
I’m a big fan of a one skillet meal. It boasts less mess, quick cook time, and usually something you make on the stove and finish in the oven, so while it bakes, you can clean up and be that much closer to relaxing with a full belly. This recipe has a two-step system, a sear and then bake. I pound chicken breasts lightly and make a cut in the middle, like a little pocket, which will be perfect for stuffing. I season with salt and sear in a hot pan until each side is golden brown. After removing the chicken from the heat, I deglaze the pan with some chicken stock, stirring with a wooden spoon to scrape up all the little bits of flavor that may still be stuck to the bottom of the pan. After it comes to a bubble, I add some Dijon mustard, and additional stock I mix with arrowroot flour to thicken. Stuff the chicken breasts with freshly grated Swiss cheese, and slices of Jones Dairy Farm Canadian Bacon. Place chicken in the pan sauce, and transfer to the oven to finish cooking. After it’s done, I like to top mine with some toasted breadcrumbs for that authentic crunch factor, and dinner is served!
I think you’re going to love this weeknight dinner recipe, so let’s dig in!
- 2 chicken breasts (trimmed)
- 4 slices Jones Dairy Farm Canadian Bacon
- 2 oz grated swiss cheese
- 1.5 cups chicken broth
- 1 T Dijon mustard
- 1.5 T arrowroot starch, or cornstarch
- 3 T gluten-free panko breadcrumbs
- 2 T olive oil
- 2 T fresh parsley, (chopped)
- salt & pepper to taste
- Preheat oven to 400. In a medium sized oven safe skillet, add 1 T oil, and breadcrumbs, toasting for 3-5 minutes over medium heat until golden brown. Remove from pan and set aside.
- Wipe pan out and add remaining olive oil. Pound chicken breast out thinly- about an inch thick, and then cut a slit in the middle of each breast, like a pocket. Season each side with salt and pepper, and sear in skillet over medium-high heat for 3 minutes. Flip and sear for an additional 2 minutes then remove chicken from pan.
- To the skillet- add one cup of chicken stock, scraping the bottom of the pan to incorporate all the seared bits still at the bottom, aka the extra flavor! Bring to a bubble over medium heat. With the remaining broth, whisk in arrowroot flour and Dijon, and add to the simmering stock. Sauce will thicken as you stir. Remove from heat.
- Once chicken is cool enough to touch, stuff with slices of Jones Dairy Farm Canadian Bacon, and the grated cheese. Return to the sauce, and transfer to the oven. Bake for 15-20 minutes, until chicken is cooked through, about 165 degrees. Serve with a drizzle of the pan sauce over the top, and a sprinkle of the toasted breadcrumbs. Enjoy!
I hope you love this recipe as much as I do, and you make it at home! Be sure to tag me on Instagram, @thatswhatsheeats, so I can keep up with your foodie journey!
Thanks for reading!