Yum Cooking!

Delicious! Made this on Valentine’s and must I say, YUM!

I pulled the original recipe from Food Network: http://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bleu-recipe2/index.html

After reading through reviews I grabbed a few tid bits:
– I actually cooked the roulades at say 400-425* for 25-27 min. I like making sure that my meat is WELL done, and the crust browned very nicely like this.
-I used rice flour instead of all-purpose to help with the gluten content (even though I did actually use the Panko bread crumbs, which weren’t bad on my digestion. However, if you are extremely gluten sensitive, there are gluten-free bread crumbs available!).
-Also, with the breading, instead of using garlic and thyme, I skipped completely out on the garlic and sprinkled in some mixed Italian seasoning I already had at home!
-The Gruyere cheese is lactose free and low FODMAP friendly!
-My only problem was the cheese sauce I made. I made the mistake of putting some sour cream in it which did NOT sit well with me. However, the dish as made sauce-free is actually pretty low FODMAP friendly!
-To round out the meal, rice and steamed veggies are a great healthy, and low FODMAP choice.

With all the chicken I had and extra supplies, I decided to take another stab at this recipe, but feeling more confident, take my own spin at it!

And thus was born- Southwest Stuffed Chicken!

Differences:
-Instead of Gruyere, I used mostly Pepperjack with some Monterey Jack.
-Instead of prosciutto, I used BACON!
-I also added in diced green chilies into the mix for a little kick.
-In the breading mix, I skipped out on the Italian seasonings and instead used a Mexican All Spice. (I want to try this with Cheyenne and chili powder next time!)
-For the cheese sauce, I (THINK!) I used appx. 2 tbsp butter, 2 tbsp rice flour, MAYBE 1/4-1/2 cup Silk lite soy milk, and what was left of our Pepperjack and Monterey Jack cheese. I also added a nice dash of the Mexican All Spice. Started it on VERY low heat, just enough to get the butter melting before slowly mixing in the flour. Let that set for a couple minutes before adding the soy milk as needed to get the cream sauce base. Added cheese until it reached the thickness I wanted. It started out a little stringy, but letting it sit on the low heat for a few more minutes helped. Just watch it to make sure it doesn’t start curdling. I also added in a few of the chilies that were left, too!
-Another random tidbit- I had problems with overstuffing the chicken, but just sayin’… it was still DELICIOUS. Got rave reviews from my fellow taste tester. 🙂
-If you’d rather not add the sauce (if you’re watching calories, etc.) or you have problems with over stuffing like me, Just used the left over stuffings and toss them on top of the roulade!

Now, I realize, this may not be ENTIRELY low FODMAP, but if you’re like me and can tolerate a little here and there, this is a nice break from being super strict! For example, I can handle the lactose content of the pepper/monterey jack cheeses in the second recipe. Also, the gluten isn’t a huge problem for me, so I had some three-cheese texas toast as my side for this dish. Of course, if that IS a problem, Spanish/Mexican rice is a great substitute!

 

Anyway, hope you enjoy the recipes and happy low FODMAP cooking! 🙂