1. Preheat your oven to 180 C or 390 F. Place rack in the middle position
2. Prepare the chicken breast by trimming any fat and removing the extra flap. Cut the trimmed chicken breast either into a pocket or butterfly the chicken breast. SEE NOTE BELOW if doing the classic flat roll method
3. Make the crumb coating mixture by placing the blanched almond flour and whole psyllium husk into a bowl. Combine and set aside
4. Make the egg wash mixture by whisking one egg in a bowl until the egg is well combined. Set aside. SEE NOTE BELOW for instructions on eggless, mayo and oil no wash method
6. Lay the ham slices on top of each other and then layer with the Swiss cheese slices. If using the pocket method, roll tightly and tuck into the back part of the pocket. Overlap the chicken meat over the opening and secure well with toothpicks. If proceeding with the classic method, place ham and chese on top of the inner part of the meat. Roll and tuck in the ends to make a sealed tube. Secure with toothpicks
7. Sprinkle or roll the chicken breast bundles into the oat fiber, until the entire surface is well coated. Pat to adhere the oat fiber to surface of the meat
8. Dip the coated chicken breast in the whisked egg, covering the entire chicken surface with the egg coating
9. Dredge the chicken in the prepared crumb mixture until well coated. OPTIONAL: Spray the surface of the coated chicken with the oil spray of your choice: olive, avocado, coconut or grapeseed, all work well (this will help to crisp up the crumb surface)
10. Place on a parchment lined baking sheet and place into the middle position of your preheated oven. Bake for 30 minutes, then remove the tray from the oven. With a pastry brush use the oil and fat drippings and brush the entire crumb surface of chicken bundle. Put back in hot oven and bake for another 10 – 15 minutes. The time is approximate. The actual time will depend on the thickness of the chicken breast used
11. Mustard Cream Sauce: Into a small deep pot, add the water, cream, unsalted butter, creamy Dijon mustard, and grated parmesan cheese. Stir and cook over medium low heat. Stir frequently as the liquid thickens. When starting to get thick, reduce heat to low and add the oil and, if a thicker mixture is desired, the glucomannan. Stir immediately and cook for about 5 minutes until the sauce is thick but still runny. Remove from heat and set aside
12. When the Chicken Cordon Blue is done, remove from the oven and let cool for 10 minutes before cutting into thick medallions. Plate, and ladle 3 tbsp of the Dijon Cream sauce on top of the cut medallions. Serve with side dish of your choice. Enjoy!
NOTE 2: If you want an extra easy shortcut with a bit less mess, combine one tablespoon of oil with 1 tablespoon of mayonnaise, and whisk together until well combined. Use a pastry brush to coat the entire surface of the stuffed chicken breast. Then roll the mayonnaise and oil coated bundle in the modified crumb mixture. Modify the crumb mixture by adding the oat fiber to the crumb mixture and combine. Then continue with the instructions as explained above.
NOTE 3: I use glucomannan to thicken all my sauces. Glucomannan is the dry powder of the konjac root (the same stuff from which glass noodles are made. I prefer this product to guar gum or xanthan gum because the glucomannan acts like tapioca or corn starch – it does not make your sauces gummy or slimy. Use very sparingly: a very little goes a long way. Also note that the powder has to be stirred in immediately, to prevent it clumping and forming into little granules.
NOTE 4: The ingredients for the salad I served in the video are as follows:
40 g (1 1/2 oz) chopped Romaine lettuce
100 g (4 oz) English cucumber cut into thick medallions, and then each medallion was quartered
28 g (1 oz) halved cherry tomatoes
The dressing was 15 ml (1 tbsp) of olive oil and 10 ml (2 tsp) of apple cider vinegar, which I poured over the salad
By Angela Wilkes
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