Chicken Cordon Bleu

Cordon Bleu literally means 'blue ribbon' and is a name given to distinguished chefs. The original cordon bleu dish was a schnitzel filled with cheese in Switzerland around the 1940's. There are many variations involving a cutlet, cheese, and cured pork.

A popular way to prepare chicken cordon bleu is to butterfly a chicken breast, place a thin slice of ham or prosciutto inside, then place a thin slice of a soft, easily melted cheese. The chicken breast is then rolled up, coated in bread crumbs and deep fried or baked. 

With Kirby's growing gourmand taste buds I've been delving into gourmet cuisine more and more to give him a true variety of new flavors.  He really liked this one!

Chicken Cordon Bleu

Chicken Cordon Bleu

These easy to make dog treats are a healthy twist on a French classic.

Yields: 23 large treats, 40 small treats
Prep Time:
Cook Time:

Nutrition facts: Calories: 62/35
Calories from fat: 28/16

Ingredients:

  • 2 cups oat flour
  • 1/2 cup chicken, cooked
  • 1/4 cup (2 slices) swiss cheese
  • 1/4 cup (6 slices) turkey bacon, cooked
  • 2 eggs
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
  • 3 tablespoons light olive oil
  • Variation: Replace oat flour with whole wheat flour and add 1/4 cup water.

Instructions:

  1. Shred the chicken and cheese, Crumble the bacon.
  2. Thoroughly combine all ingredients in a large bowl or stand mixer. This is a crumbly dough so I generously wet my hands, grab a handful, and knead until it is a workable dough. Repeat with the remaining dough.
  3. Roll out dough to 1/4 inch thick and cut out shapes with a cookie cutter. You may have to push the dough together to fix cracks in the cookies but don't worry they will harden and hold together once cooked.
  4. Knead the dough a few times to bind it and then roll out on a floured surface 1/2 inch thick. Cut into shapes with the cutter of your choice. I used a small biscuit cutter since I was going for the cheeseburger look.
  5. Place on lined baking sheet and bake at 350 degrees for 20 minutes.
  6. Remove to rack to cool.

chicken cordon bleu

I made both variations and each time he was given a choice, Kirby went for the oat flour one first. These will keep in the refrigerator for up to two weeks and in the freezer for three months.

Originally shared on Entirely Pets Blog

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