So....I've always loved cooking, and love experimenting in the kitchen. There is a compulsive need within me to take a recipe and tweak it - change a seasoning here, sub an ingredient there, simplify a process, etc. So I thought I might share a couple of recipes on here...and I couldn't really think of anything else to write. :)
I got the basic idea for this recipe from a Tyler Florence recipe on foodnetwork.com. However, I changed a few of the ingredients based on our personal preferences and what was available at our stores and in my cabinet. My hubby and I were very pleased with the results. To quote my husband , it’s “pretty dang good.” Hope you enjoy!
Chicken Cordon Bleu
Ingredients
2 chicken breasts
8 thin slices of Muenster cheese
4 thin slices honey ham
½ cup flour
2 eggs
Splash of water
1 cup Kikkoman Panko bread crumbs (any panko breadcrumb will do, but I found these at Albertson’s and really enjoyed their light super crispy texture)
Italian Seasoning (that yummy mix of oregano, basil, thyme, sage, marjoram, etc. – all those lovely flavors)
Drizzle of olive oil
Salt, to taste
Pepper, to taste
Tools
Meat mallet (or a rolling pin or other preferred pounding mechanism)
Toothpicks
Jelly roll pan (or any pan with an edge)
3 shallow dishes
1) Preheat oven to 350 degrees.
2) Trim all excess fat from the chicken breast.
3) Pound out chicken breast until about a ¼ inch thickness. Tip: Spritz the counter you are working on with water. Lay a sheet of plastic wrap on top on that counter. Spritz that with water and place the chicken breast on the plastic. Spritz a little more water on the chicken and place another piece of plastic on top. Then pound away to your heart’s content. The water helps keep the chicken and your plastic from sliding around (a tip I saw on Good Eats).
4) Once the chicken is pounded out, place two slices of Muenster cheese, then two slices of honey ham, then another two slices of Muenster cheese on each of the breasts.
5) Roll each breast up tightly. Try to tuck the ends in as best as you can. You want the cheese to stay in…well…most of the cheese…if a little runs out into the pan, it makes for a yummy treat for the cook. If your chicken tore, or you’re just not sure how tight the rolls are, you can add toothpicks, but be careful when you go to eat them. Put these rolls in the fridge to firm up a few minutes while you get the next part ready. (You could do steps 2-5 the day before.)
6) Wash your hands!
7) In shallow dish number 1, add the ½ cup flour. Shake a few shakes of Italian Seasoning into the flour and add salt and pepper as well (about ½ teaspoon each).
8) In shallow dish number 2, mix together your two eggs and a splash of water. Add a dash of salt and pepper to the eggs.
9) In shallow dish number 3, add your cup of Panko breadcrumbs. Add some salt and pepper and a good tablespoon of Italian Seasoning.
10) Take your chicken rolls out of the fridge. Dip each one into the flour mixture, egg mixture, and breadcrumb mixture. Try to coat the chicken thoroughly in each mixture.
11) Place in the pan and bake about 35-45 minutes depending on the size of the chicken breasts.
