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Stuffed chicken breasts without spinach- alternatives to Cordon Bleu?

I'd like a few variations on stuffed chicken breasts. We've been having Cordon Bleu a lot, well more than a lot and I'd like to mix it up. Any favorite recipes without spinach?

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  1. There's a Chain restaurant that used to make an incredible Stuffed Chicken Breast with Guyere Cheese rolled in breadcrumbs.....Everytime I went there, I had to order it.

    The most popular recipes almost always include cheese and a type of ham and almost every country has a popular version of it. I like Asparagus and Prosciutto with some type of sharp cheese, but a bland cheese like mozzarella would work too. If a gree vegetable is not to your liking, then Sun-dried tomatoes or Roasted Peppers would be a nice alternative.

    My favorite Stuffed Chicken Breast though is a properly prepared Chicken Kiev.....simple, but very satisfying.

    2 Replies
    1. re: fourunder

      I think you gave me a great idea for this weekend. I have been obsessed with the Divina marinated roasted tomatoes so I thought I might do a combination of roasted tomatoes and smoked mozzarella. I imagine that'd be a nice combination.

      1. re: fldhkybnva

        Why not add some diced olives in there too?

    2. My husband made this recipe last night: http://www.williams-sonoma.com/m/reci... He stuffed filet mignon instead but I bet it would be even better with chicken.

      1. Prosciutto and goat cheese. Check Epicurious.com for tons of stuffed chicken breast options.

        5 Replies
        1. re: wincountrygirl

          I picked up some prosciutto this morning with the though to perhaps change the dish by substituting it for the ham. It's so thin. Is there a good way to separate slices? Also, I usually use 1 slice of ham but 1 slice of the very thin prosciutto seems like it wouldn't add much even though I know it can be quite flavorful. Do you usually just use 1 slice?

          1. re: fldhkybnva

            It adds a lot of flavor. If you can't separate the slices you could chop it up and mic it with the goat cheese. Usually the slices are not laid out on top of each other, just overlap slightly. If you take it out of the fridge and let it come to room temp the slices are easier to separate.

            1. re: fldhkybnva

              Ask the person slicing your prosciutto to place a paper between slices, that way you can pull away as many slices as you need without them sticking together and tearing.

              The prosciutto is a more concentrated and salty flavor than ham, so yes, 1 slice is usually enough for a chicken breast.

              An asparagus spear with the prosciutto and smoked mozz would be a nice combo too:)

              1. re: gingershelley

                Wow you just keyed in on 2 of my favorites - asparagus and smoked cheese.

            2. re: wincountrygirl

              First Cordon Bleu I had was in a very nice big café in Chapel Hill, and it was stuffed with prosciutto wrapped around Gruyere. I've never tried making that, but I'll certainly never forget it. It's another one of those dishes that's a lot easier to do in a restaurant setting, since all the hard production work can be done before the kitchen gets busy, and then they can be finished and plated to order.

            3. Some of my favorite (non spinach) stuffed chicken breast are:

              cream cheese and chopped fresh herbs

              sautéed fresh mushrooms, onions, garlic mixed with parm and bread crumbs. add a sprinkle of mozzarella too.

              wild rice mixed with sausage, onions, celery

              asparagus, ham/proscuitto and cheddar. also really good with goat cheese.

              traditional bread stuffing and cranberry

              35 Replies
              1. re: foodieX2

                Lots of great ideas! We normally dont cook chicken breasts ( we like the thigh), but these recipes sound great. I think I will try the cream cheese and herb this weekend.

                1. re: foodieX2

                  Wanted to report back. Made them stuffed with cream cheese, garlic, parsley and tarragon. Stuffed the breasts, rolled them, dredged in flour, dipped in egg, then bread crumbs. Let sit in the fridge for a few hours, then baked in the oven. Delicious! Will try with the mushrooms next time.
                  Have only enjoyed boneless, skinless breasts on the grill- but I am now a convert to this method. Thanks!

                  1. re: macca

                    Great to hear! Glad you enjoyed them.

                    1. re: macca

                      macca, that sounds like a great stuffed chix combo!

                      1. re: LindaWhit

                        I am happy with this thread! As I said, hardly ever use boneless, skinless chicken- but now I have lots of ideas. Now my only issue is finding chicken breasts that did not come from amazonian chickens! I bought the boneless, skinless, half breasts last week, and had to cut them in half they were so big.

                        1. re: macca

                          So, play butcher...and you might want to pound them for a more even cooking in the oven.
                          Cooking is all about prep and detail...relax and enjoy!

                          1. re: designergirl

                            Did not have to pound them- l ike breadcrumbs, that is one of my least favorite kitchen tasks! But I did slice them all in half and froze- so I am good to go next time!

                          2. re: macca

                            I'm pretty sure that Trader Joe's sells smaller, non-Frankenchicken breasts. I would do the same as you - cut them in half lengthwise and *then* pound them.

                            1. re: LindaWhit

                              Instead of pounding chx (one of my least favourite kitchen tasks) I've now taken to slicing them in half through the centre to make them thinner.

                              Not sure if I've explained this well but if the chx breast was about 1" thick then I'd cut it across the middle (as if I was about to butterfly it) but I cut through so now I have 2 pieces each 1/2" thick. You can repeat this step if the chx is really thick. It's quicker and less messy/noisy than pounding.

                              1. re: Breadcrumbs

                                That is exactly what I did! I also popped them in the freezer for about ½ hour- made them much easier to slice.

                                1. re: Breadcrumbs

                                  I do this as well and posted about it below because I didn't see this thread - it's infinitely easier than the roll method and you can fit much more in. I actually stuffed quite literally a cereal bowl full of broccoli into 2 breasts last night without leakage or frustration.

                                  1. re: Breadcrumbs

                                    That's what I said I do as well with the Frankenchicken breasts. But I still think they need some pounding, even after slicing in half lengthwise.

                                    1. re: LindaWhit

                                      The slicing also makes them more tender IMO. I probably will be a lifelong stuffed chicken lover, but this thread has me wondering why I prefer this much more to the same toppings on top - just a curious thought but I love all of these ideas as stuffed chicken has become at least a twice weekly meal.

                                      1. re: fldhkybnva

                                        Oops, I meant pounding makes them more tender.

                                    2. re: Breadcrumbs

                                      OH Sorry- I forgot to mention- "butterfly" ( flat slicing), then pound out to get even.
                                      Place the breasts under saran before pounding- if the wrap is over the board- no mess.

                                      1. re: designergirl

                                        Yup, Saran wrap and I've found that the best whacking tool is my fist.

                                    3. re: LindaWhit

                                      Will check them out next time I am at TJ's. Thanks.

                                      1. re: LindaWhit

                                        LMAO- " Frankenchicken"....Good one!

                                      2. re: macca

                                        Do you have a Whole Foods in your area? I know people have their reasons for loving or hating it but it's the only place around that I've found reasonably sized chicken breasts. Also they have air-chilled breasts which the opinions are mixed about. I had never had them until I mistakenly picked them up one day and if only in my imagination they were moister and more tender which might be due to the fact that many chicken breasts in the store are infused with water.

                                        1. re: fldhkybnva

                                          There are a few Whole Foods nearby- but usually not on my usual list of stores- though I have always had great oranges from there! Thanks to the tip, though. Will check it out next time I am there.

                                        2. re: macca

                                          I've found the ones that come in "value packs" tend to be a bit smaller. Still somewhat large... ranging in 7-10oz usually, but better than the ones sold in the smaller packs. I got a pack of 3 at Sprouts a few weeks ago where each half breast was at least a pound!

                                          1. re: juliejulez

                                            At my local Safeway they average 3/4 lb but I suspect they might be water inflated.

                                            1. re: juliejulez

                                              These were the value pack size- on sale for 1.99 lb. Wished I had looked at the weight- but they were really big!!!

                                              1. re: macca

                                                Oh bummer. That's what I pay for mine but I guess it would vary store to store. I also try to find the smallest value pack they have... each one still has 5 breasts per pack, but I figure if it's lower weight I'll at least get a few that are on the smaller side.

                                                1. re: juliejulez

                                                  I am just the opposite when I buy chicken thighs- always looking for the largest ones! Love chicken thighs!

                                                  1. re: macca

                                                    I actually do too - I look for the biggest chicken breasts when I stuff because then I can cut them into 2 reasonable halves and want as much chicken as possible. In fact, the first time I picked up the Whole Foods chicken I was frustrated that they were so small so I continue to use them for other preparations because they are very tender and usually go for the full breast to use for stuffed chicken. Where do you buy chicken thighs? I can't seem to find any bigger than half my fist anywhere.

                                                    1. re: fldhkybnva

                                                      I buy them at a local farm market. So good.

                                                    2. re: macca

                                                      Oh I do too... just thighs are a lot harder to stuff :) I'm also a calorie counter so bigger isn't always better for poultry... I eat large portions but I don't want to be stuck with like... 2 extra ounces of chicken.

                                                      1. re: juliejulez

                                                        I'll have your 2oz. I won't embarass myself with specifics on the volume of my chicken breast intake but I love it because it can be tasty and I can load up without exhausting the calorie bank but I'm a weightlifting protein-inhaling freakazoid. I do share your feeling though about the random extras when you can't find the size you want. Even with the big guys which I might eat a whole and a part so then there's that remaining part of the other gargantuan chicken. I would not like to meet those chickens in a dark alley :)

                                                        1. re: juliejulez

                                                          WE love chicken thighs-I make a dish with left over pilaf. I cook some spinach, and add to the rice pilaf. Put in a pie or casserole dish. Slice up some mushrooms and add to dish. SPrinkle with lemon juice. For the chicksn thighs- add a slice of lemon and sliced garlic between the skin and the meat. Sprinkle with more lemon juice. Coat the thighs with olive oil, salt and pepeer and bake until done- the skin is so crispy, and the juices from the chicken moisten the rice and vegetables. We love it!

                                                2. re: macca

                                                  I need to search for the smaller chickens as well - I started calling the chicken Gigantor, because each breast had to be cut in at least fourths. It's disturbing.

                                                  1. re: macca

                                                    Macca, try organic chickens. They're normal size because they didn't have a diet of growth hormones.

                                                     
                                                    1. re: GrammyM

                                                      It is illegal in the U.S. for chickens to be fed growth hormones. The chickens are *bred* to grow quickly and larger, not because they were fed growth hormones.

                                                      http://en.wikipedia.org/wiki/Poultry_...

                                                      http://www.fsis.usda.gov/fact_sheets/...

                                                      http://www.plamondon.com/faq_myths.html

                                                      1. re: LindaWhit

                                                        Oooops! That's right. Those chickens weren't fed growth hormones because that would be illegal. Instead they were fed beef by-products from cattle who HAD been fed growth hormones.

                                                        And that's how the poultry industry gets around those annoying anti-hormone laws. And the consumer ends up with Frankenchickens.

                                                      2. re: GrammyM

                                                        that is a good idea- i do all the meals for my elderly mom, and she is recovering from radiation treatments. Trying to cook extra healthy for her, and this will certainly be good- and she eats chicken at least four times per week!

                                              2. No specific recipes, but some ideas:

                                                >Minced sun-dried tomatoes mixed with feta.
                                                >Goat cheese and chopped roasted red peppers.
                                                >Sauteed mushrooms, prosciutto, gruyere, and basil.
                                                >Brie and caramelized onions.