Cornflake Chicken Cordon Bleu

This recipe was in a Rachel Ray magazine. It was a section for a "special dieters" dinner party. This particular recipe was the gluten free one. No one in our family eats gluten free, it just looked really good to me! It turned out to be fantastic and we'll definitely be making it often.

I could not find broccoli rabe (seems to be really popular in cooking magazines all the sudden) at our local grocery stores so I thought I might check out the local farmer's market tonight to see if they have it. I went ahead and just used broccoli instead. Also, if you don't want to use cornflakes you could always use something like panko or another bread crumb topping that you enjoy! 

Something I would definitely suggest though is NOT using honey ham. For us, it was just too overpowering and sweet. Next time I think I'll get something out of the deli rather than using my husband's lunch meat. And as usual, we used both breasts and thighs. The thighs worked really well because they're already shaped nicely to fold in half after being stuffed.

1 large bunch broccoli rabe

6 skinless boneless chicken breasts, pounded 1/2 inch thick

6 thin slices deli ham

6 thin slices swiss cheese

6 cups cornflakes, coarsely crushed

2 egg whites

1 & 1/2 tsp paprika

1/3 cup sour cream

1 Tbsp dijon mustard

• Position rack in center of oven and preheat to 400 degrees.
• Simmer broccoli rabe in saucepan until crisp-tender, about 5 minutes. Drain and coarsely chop.
• Place cornflakes in a bowl.
• Whisk egg whites and paprika together in a bowl.
• Lay out chicken, smooth side down, play 1 ham slice, 1 cheese slice, and some broccoli inside. Fold in half lengthwise and secure with toothpicks. Repeat with the rest of the chicken.
• Coat each chicken with egg then cornflakes, place on rack lined baking sheet.
• Bake until cooked through, about 30 minutes.
• Meanwhile, whisk sour cream, mustard, and 1/4 cup water over medium heat for about 1-2 minutes.
• Drizzle chicken with sauce, serve, and enjoy!