• Cheyenne Crennan

Ninja Foodi Chicken Cordon Bleu



Once upon a time, our children demanded a sleepover at my parents house after a mom and dad date night and (twist my arm) we accepted. The next morning, with our newly acquired time, we decided the only thing to do was go to target and get coffee at Starbucks.



During our stroll through target we came across this marvel of a machine called the Ninja Foodi. I would like to say now, I hate crock pots, instapots and I really also hate air fryers. Don't leave me.



I have a seriously hard time putting food into something that isn't chili or soup and hoping for the best. But this! This works. Not immediately, it took us a few tries (by us I mean Matt) to get it to my expectations. So far, we love it and use it a lot more than I want to admit because honestly just look.



For this particular dish, start with your chicken cutlets. You can cut the boneless breasts butterfly style and turn them into cutlets or buy them as cutlets to begin with. I use two boneless breasts, beat them with a tenderizer until they are nice and thin, then season generously with salt, pepper and garlic powder.


I know, weird to have my largest cutting board over my sink for tenderizing, but its the easiest place to clean up chicken juice splatter and save the rest of the kitchen from salmonella.

Grab some deli ham, and swiss or american cheese, layer onto chicken breast and roll it up. Use tooth picks or kitchen twine to keep it tight, and with tooth picks make sure they are big enough, or use them on each side of the roll up so that you will be able to find them after they chicken is done.



Roll the roll in flour, dunk into eggs, and finish in the bread crumbs. Repeat for the remaining little rolls AND NOW they go into the Foodi. (yay)



Sidenote: this beast cooks faster and better than an oven so my general rule of thumb if you are making this in an oven, which you totally can, is cook for 25-30 mins, on a wire rack, inside a baking sheet, at 350 degrees. In the Foodie the temperature can be set to 325 degrees and honestly 15-20 minutes is safe. The chicken is thin and this thing is like a pressure cooker, even when its set to bake.


I LOVE this seasoning, I sprinkle it on right before putting the chicken in to cook.

I generally only serve this meal with a veggie because it's very rich and you can't have it without hollandaise sauce. I steam/roast my veggie of choice at the last 15 minutes of the chicken cooking, and make the hollandaise sauce in the last 5. Once the chicken is cooked it will need a few minutes to not be burn-your-mouth-and-throat-to-charcole hot. Take those beautiful little rolls out, plate them, add veggies, drizzle with hollandaise sauce and you have yourself a Ninja Foodi chicken cordon bleu.



And, seriously if you don't want to make hollandaise sauce from scratch just use the McCormick version. It's fine. It's not as mouth watering delicious, but I really believe some things will always be better at a restaurant when someone else makes it- and you should save some delicacies for that occasion. Like pesto, I can't have a range of nuts in my house because of an allergy so you will never see me make my own pesto. Unless I'm on vacation.. and cooking.. which will also never happen SO, feel free to use your tiny McCormick packet of joy. No judgements.







INGREDIENTS:


4 chicken cutlets OR 2 boneless chicken breasts

1 cup flour

1 cup bread crumbs

1 egg for two cutlets OR 2 eggs for 4 cutlets/2 breasts

1 TSP of Italian seasoning (for original breadcrumbs)

Broccoli or asparagus

McCormick Hollandaise sauce packet

1 TSP garlic powder

1 TSP salt & pepper

2-4 slices of ham

2-4 slices of swiss OR american cheese OR both, live on the edge, cheese is life


DIRECTIONS:


1. For oven use set temp to 350 degrees. Using Foodi set to bake/broil then 325.

2. If using 2 boneless chicken breast slice in half vertically through the middle, butterfly all the way through so you end up with 4 thin pieces, tenderize either option for thinness and flavor.

3. Season generously on both sides with salt, pepper and garlic powder

4. Place a slice of ham on the chicken.

5. Place a slice of cheese on ham.

6. Roll chicken with ingredients in the middle, use large toothpicks to hold together.

7. Toss chicken roll in flour, drop in egg wash and roll in breadcrumbs.

8. Repeat for all steps for remaining chicken rolls.

9. If using the oven, place all chicken on a wire rack on top of a baking sheet, grease and cook for 30 minutes.

10. For the Foodi select BAKE/BROIL set TIME to 25 minutes.

11. Steam or roast veggie of choice in last 15 minutes of chicken cook time

12. Make hollandaise sauce with 5 minutes remaining.

13. Let chicken rest for 2 minutes before digging in.

14. Enjoy!





*This post in not in partnership with Ninja or their Foodi, just super love for it.

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