One of the things I loved when I lived in Germany many moons ago was the food. Lots of pastries and beer everywhere; what’s not to love, right? But they had excellent “real” food also. There was one restaurant my ex husband and I used to go to that served an amazing cordon bleu. This sucker was so thin and tender and filled up the entire plate with cheesy, hammy goodness. But know what? I’m rarely that ambitious 😛 I’ve made the real thing before as well as it’s cousin, Chicken Kiev and maybe at some point I will actually post those delicious recipes.
But the other night, I was tired and just wanted something a bit quicker, but still tasty. So I took the boneless skinless chicken thighs I had, schmeared them (gosh, I love the word schmeared. It’s so fun to say! Lol) with horseradish mustard (use your favorite flavor of mustard), shoved ham and cheese inside, folded them in half, then wrapped them in bacon. Then I sprinkled them with some Parmesan and baked them up. There you go. You don’t even need a recipe. 😛 I pretty much just gave it to you. Yes, it’s that easy.
But, since I love you all (not you…go away), I will make it an official recipe. Then, I feel all professional and all that rot and you all have something to print out besides my rambling. Cool with you? Alrighty then. Lets get to it.
When I made this, I used a full 9 chicken thighs because I live with pigs… I mean males. But I’ll cut this down to six for the recipe. Thing is, this is so easy, it’s simple to make it with however many you have on hand. Just increase or decrease the amounts of cheese, bacon and ham to go with the thighs.
You know the drill… get to cooking! Well, go…shoo!
And yes, I know the last thing I did was bacon wrapped, but c’mon…bacon!
Bacon Wrapped Faux Chicken Cordon Bleu
- 6 boneless, skinless chicken thighs, excess fat trimmed off
- 1/4 cup horseradish mustard
- 6 slices good quality deli ham (please don’t use cheap crap.I’ll cry.)
- 6 slices Swiss, Provolone or Mozzarella Cheese (just use your favorite. I thought about using Muenster which is a favorite, but mine had molded *sobs)
- 12 ounces good quality bacon
- Freshly grated Parmesan cheese (or at least decent store grated)
- Toothpicks to hold meat closed
- Preheat oven to 375 degrees. Line a large baking dish with non stick foil.
- Take a chicken thigh and lay it open and flat. Drizzle the desired amount of mustard on top of the thigh. Take a slice of deli ham and lay a slice of cheese on it, then fold it in half.
- Lay the ham and cheese on top of the chicken thigh. Fold the chicken thigh in half and wrap it in bacon so the open side of the meat is sealed off with bacon. Secure with toothpicks if needed.Â Set in the prepared pan.
- Repeat with each chicken thigh.
- Bake at 375 until the bacon is browned and the chicken thigh is fully cooked, about 35 to 40 minutes. You can run the dish under the broiler for a minute if the bacon doesn’t get crispy enough. Thighs are a bit more forgiving than breasts when it comes to overcooking.
- Let sit in the pan for about five minutes so they aren’t so oozy that you have no cheese left inside the chicken when you cut it. Serve.
- These are also really good later, when cold, sliced thin and arranged on an onion bun with some mayo!
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There can never be enough bacon.