A Spanish version of
Chicken Cordon Bleu

Re-heating secrets included !

This is a fun dish using one style of Chicken Cordon Bleu as the framework. Our rice and vegetable side is a basic vegetable paella using the Pinchito spice to pep it up.


For the chicken - Olive oil, boneless chicken breasts, Manchego Cheese, jamon serrano.

For the rice - Olive oil, red & green bell peppers, celery, shallots, garlic, grape tomatoes, green peas, short grain or paella rice & water.

Seasonings - Southern Spain Pinchito Spice (from Savory Spice Shop) Rick's Chef Salt, fresh ground pepper (you can also season the rice if you choose with numerous herbs like; parsley, Italian, Herbs, chervil, thyme and others.)

To make:

Rub the breasts with Pinchito spice and saute in olive oil till about medium doneness. Remove and place on a baking tray. Start heating the oven to 450°.

I like to start sauteing the vegetables before I begin removing the breasts from the saute pan. Start with the bell peppers, shallots and garlic. After removing the breasts, add some water and scrap the pan. Season with Rick's Chef salt & pepper (and more Pinchito spice?) Pour some sauce onto the baking tray with the breasts (as shown in video below.) Add some water to the saute pan and then add the rice. Add more water and seasoning as needed. When the rice is about halfway done, about 8 to 10 minutes in, top the chicken breasts with sliced jamon serrano and sliced Machego cheese. Now put the chicken breasts in the oven to bake. Continue cooking the rice and when almost finished add the grape tomatoes and green peas. Taste and adjust seasoning and a little more water as needed.

When the rice is done, remove the chicken breasts from the oven. Taste and season both the rice and the sauce on the baking tray if necessary. Then serve!

End Note

I made twice what we were planning on eating. A few days later, when we didn't have time to cook, we had a quick dinner that took just a couple minutes to heat. And, quite frankly, I enjoy the browned paella cakes as much or more!

Video on You Tube!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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