Chicken Cordon Bleu - my version, deconstructed and updated!

This meal was not rocket science, but it tasted so good, I had to post it!



2 tbsp plus 2 tsp grapeseed oil (or other heat safe oil such as coconut)
2 chicken breasts
2 cups plain bread crumbs
1 tbsp chili powder
1 tsp salt
1 tsp black pepper
3/4 lb lunchmeat ham
1/2 cup sliced onion
4 slices chipotle havarti, or pepper jack

In a shallow bowl, combine bread crumbs, chili powder, salt and pepper.  Split chicken breasts horizontally to make 4 thin breast fillets.  Heat 2 tbs grapeseed oil in a large skillet over medium heat.  Press the chicken into the breadcrumb mixture to coat and flatten slightly. Fry chicken breasts on both sides until cooked, approx 5 to 7 minutes per side.  While the chicken is cooking, Separate the ham into 4 piles, flattening and shaping to fit on top of chicken breast fillets.  Heat 2 tsp grapeseed oil in a medium skillet over medium heat. Cut the onion slices once or twice to make slivers of onion.  Using a spatula, transfer the ham piles to the skillet, keeping the piles separate.  Place the onion on top of the ham.  Top the onion with one slice of cheese.  Cover the skillet with a lid until the cheese is melted, about 5 minutes.  To serve, transfer the cheesy ham pile to the top of the chicken fillet.  I served sauteed swiss chard with arugula, chives and pineapple on the side.  Enjoy!

I wish I had taken a picture.  Next time!

Serves 4 (unless you have a hungry teenager, this may only be enough for him)