Chicken Cordon Bleu

Ok, so I lied yesterday when I said all the korma was gone. There was this tiny bit left (that I thought Matt would have finished) so I ate it for breakfast with half an avocado.

Breakfast:  Korma & 1/2 an avocado.

Lunch: Made a salad with the left over rib meat from last night's bulgogi with some mixed greens, cucumbers, a cutie and homemade sesame dressing.

Matt went to the store today while I was working to pick up some ingredients for dinner. The recipe for the Brussels sprouts can be found under the recipe tab.

Matt reinvented this classic dish to make it Paleo friendly, nor breading and frying. ;)

First: pound chicken so it is flat, (Matt used a hammer and covered the chicken with saran wrap). Coat one side of chicken with garlic powder, sea salt and black pepper then put sliced ham on top of each piece of chicken. Then put 1 slice of cheese (we used swiss) on top of the ham slices. Roll it all up so it looks like the picture. After you make the rolls, coat them with sea salt, paprika, black pepper, garlic powder, basil, oregano, thyme, parsley, rosemary and onion powder. Next, coat a flat pan with olive oil and pour some olive oil over chicken. Last, put in over on 350 until chicken is cooked through.

 Paleo Chicken Cordon Bleu

I was hesitant at first because I have never had this dish, not even at a restaurant. When you go out it is usually made with chicken breast which I dont' like so Matt made it with dark meat....and it was chicken cheesy deliciousness!

Have you reinvented any dish at home that normally isn't so healthy? What is it??