Samsung - Canadian Living Cook of the Year Contest - Canadian cordon bleu with potatoes
Image by: Samsung - Canadian Living Cook of the Year Contest - Canadian cordon bleu with potatoes
Author: Canadian Living
I find this dish simple and lets the different flavours stand independently. A dish made by my favourite chef Michael Smith inspired me. I serve this dish by giving one chicken cordon bleu and one potato per guest.
Portion size6 servings
boneless skinless chicken breasts
1. Fry Canadian back bacon in vegetable oil until lightly golden brown 2. Peel off the outer skin from the bacon. 3. Divide 1 cup of cranberries into 6 portions 4. Spread goat cheese, 1 slice of back bacon and 1 portion of cranberries on to a chicken cutlet. 5. Roll chicken cutlet and skewer to hold edges together 6. Combine yoghurt, Dijon mustard and maple syrup to form marinade. Spread over chicken and marinate for 1 hour in the refrigerator 7. Pre-Heat oven to 350 F 8. Skin the white potatoes and cut into cubes. 9. Steam for 15 minutes 10. Line a 15 inch oval roasting pan dish with 1 cup of cranberries and the steamed potatoes. 11. Place chicken, and excess marinade on top of cranberries and potatoes. 12. Cover the chicken with the lid and cook chicken for 30-40 minutes or until juices run clear.