To the Pièce de résistance, Chicken Cordon Bleu. I served this with some delicious Garlic, Parsley and butter potatoes and fresh peas.
My Ingredients:
2 Boneless Skinless Chicken Breasts
2 Sliced Black Forest Deli Ham
2 Slices Aged Swiss Cheese
3 tbsp flour
1 tsp paprika
4 tbsp butter
1/2 cup rhine whine
1 cup heavy cream
1 tsp chicken bouillon
1tbsp cornstarch
My Method:
NOTE: There are quite a few different methods for creating this dish, this is my particular method and it was awesome to say the least.
I pounded the chicken breasts to about 1/2" thick (in order to thin up the thick side of the breasts) with a meat tenderizer (flat side).
NOTE: I always use a glass cutting board for chicken (never my wooden or bamboo board). This help prevent any contamination to the porous boards, as you all know of the possibilities of bacteria from poultry.
Next I placed a slice of cheese and a slice of ham on top of each breast and trimmed it to keep it about 1/2" from the edges of the chicken. I then folded the ends over about 1/2" and secured them with a toothpick. Then fold the edges of the chicken over and secure with a toothpick. This should give you a cylindrical looking shape with your ham and cheese encased within the chicken. Set aside. Now mix your flour and paprika on a bowl and lightly coat the entire outside of the chicken in the flour mixture. Set aside.
Preheat Oven to 350 degrees
In a sautee pan, melt your butter at medium heat and get it nice and hot. Place the chicken in the butter and brown all sides ( about 10 minutes cooking time).
Remove the chicken from the sautee pan and place on a baking dish or cookie sheet lined with foil. Cook in the oven for 20-25 minutes. Test the internal temp, chicken will be thoroughly cooked at 165 degrees on your meat thermometer.
While the meat is cooking in the oven pull out a small sauce pan. Whisk your wine, cream, cornstarch and bouillon together and heat on medium heat until boiling. Cook the sauce for about 12 minutes, whisking often. After sauce has thickened a bit (12 minutes) strain it into a serving pitcher.
Remove the chicken when cooked and rest for 3-4 minutes. Plate and pour a light amount of sauce over the top and around the base.
As stated before I served this with a terrific Garlic, Fresh Parsley and Butter cubed potato dish and fresh buttered peas.
Here's the quick recipe and method for the potato side.
2 lg russet potatoes
3 tbsp butter
2 tbsp olive oil
1/4 cup chopped fresh parsley
4 cloves crushed garlic
salt pepper
Wash, peel and cube your potatoes about 1/2" - 3/4" cubes.
Preheat oven to 350 degrees.
Heat a large sautee pan and melt your butter, add the olive oil and get it hot. Add the potatoes and toss well to ensure covering with the butter and oil mixture. Cook on medium heat for about 8 minutes, flipping often.
Now add about 1 tsp salt and 10 grinds of fresh pepper and your parsley. Continue to toss and stir for about 2-3 minutes.
Place the contents of your sautee pan onto a foil lined cookie sheet and cook them in the oven for about 25 minutes on the middle rack. Potatoes are done when a fork will penetrate easily. FANTASTIC!!
As promised here's a quickie for Fajita meat that will please the taste buds.
2 lbs beef (today I used a tri-tip roast, however I have used chuck, london broil, skirt steak and others)
1 tbsp chili powder
1tsp garlic powder
1tsp onion powder
2 tbsp olive oil
2 tbsp fined diced onion
1/2 tsp onion salt
1/2 tsp garlic salt
1 cup hot water
Trim as much fat from your meat as possible. Cut the meat into 3/4"-1" pieces. Dice onion finely.
Heat a skillet (use a skillet that you have a lid for) and add your olive oil, get it nice and hot and add your meat. Stir the meat until it starts to brown slightly and the juices start to build up. Add your dry ingredients and onion to the meat and stir well. When the natural juices of the meat start to reduce add 1 cup of hot water to the skillet. Cover and cook for 20 minutes. After 20 minutes, remove the lid and continue cooking until all of the liquid reduces (about 10-15 more minutes). VOILA, it's done. And it tastes great on a nice herb tortilla with shredded cheese, sour cream, fresh tomatoes, lettuce, hot sauce and avocado. WOOT!
