Monday, March 15, 2010

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7 comments:

  1. andreamichelleMarch 16, 2010 at 8:44 AM

    Chicken Cordon Bleu

    Ingredients:

    * 4 boneless, skinless chiken breasts
    * Kosher Salt
    * Black Pepper
    * 8 thin slices of deli ham
    * 16 thin slices of Guyere or Swiss cheese
    * 2 tsp Fresh or 1 tsp dried, crushed Thyme leaves
    * garlic powder
    * butter
    * 1/4 cup flour
    * 1 Cup Panko bread crumbs
    * 1 tsp olive oil
    * 2 eggs
    * 2 tsp water

    Preheat oven to 350 degrees F. lay chicken between two pieces of plastic wrap and lightly pound from center out with the smooth side of a meat pounder. Don't pound too hard our chicken will tear or form holes. Lay 2 slices of cheese on each breast, folowed by about 1 tsp butter and a little garlic powder sprinkled on top, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

    Season the flour with regular salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.

    ReplyDelete
  2. andreamichelleMarch 16, 2010 at 8:45 AM

    PS. you want large (double breast) chicken breasts so you can fit all of the cheese and meat inside them once you pound them, and when you pound them you want them to be about 1/4 in. in thickness.

    ReplyDelete
  3. andreamichelleMarch 16, 2010 at 8:47 AM

    Oh, and it's Gruyere, not Guyere, sorry.

    ReplyDelete
  4. andreamichelleMarch 16, 2010 at 8:53 AM

    sorry i keep remembering things i forgot- you can use cooking twine or toothpicks to hold the chicken breasts closed, if needed.

    ReplyDelete
  5. shelbylaughsOctober 20, 2010 at 11:03 AM

    thank you!

    ReplyDelete
  6. andreamichelleOctober 20, 2010 at 4:26 PM

    Ingredients:
    1 1/2 tbsp. butter
    1 tbsp. corn starch
    3/4 cup milk
    1 oz. cream cheese, cubed
    1 cup sharp cheddar cheese, shredded
    1/8 cup monterey jack, shredded
    1/2 tsp. chili powder
    1/4 tsp. paprika
    2 tbsp canned diced green chillies (or more depending on your preference. You could of course use fresh chillies instead).


    Directions:
    In a small saucepan over low-medium heat, melt butter and stir in corn starch.
    Pour in the milk, add cream cheese, and continue to stir until mixture is fully incorporated.
    While stirring mix in cheddar and jack cheeses, chili powder, paprika, and green chillies.
    Continue to stir until cheese has melted and all ingredients are well blended.
    Pour over tortilla chips.

    ReplyDelete
  7. andreamichelleOctober 20, 2010 at 4:29 PM

    The original recipe for the nacho cheese came from http://www.ilovenachocheese.com/2007/03/the_official_il.html

    ReplyDelete

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