The bacon adds a delicious flavor to this dish, and helps keep the chicken from drying out as well. The other day I noticed I had some extra bacon in my refrigerator, and thought, “I should wrap some chicken with that yum.” One thought led to another, and I decided it needed to be incorporated into chicken cordon bleu. Second, I realized how easy it is to make chicken cordon blue, and decided to add it to my regular food rotation. That woman knows what she is doing with spices. First, I discovered Skinnytaste, which changed my dinner life. Caitlin sent me Skinnytaste’s Chicken Cordon Bleu, and two beautiful things happened. Prior to that dinner, I had made chicken cordon bleu a couple of times, but it had been many years, and just wasn’t something I had in my dinner rotation. My friend Caitlin secretly found out what they had served for dinner at their wedding reception, and tasked each of us with something to make. We all wanted Ben and Whitney to know that we loved them, so we decided to do a special anniversary dinner for them. When they joined, it was close to their wedding anniversary. I mentioned before in the Mini Fruit Pizza post that my friends Whitney and Ben started coming to our group a year or two after we started. We’d meet with friends on Monday nights and start the evening with dinner together. A tasty twist on chicken cordon bleu!Ī few years ago, pre kid days, my husband and I were involved with a small group at church. Chicken stuffed with ham, swiss cheese, and bacon, then rolled in a deliciously spiced panko mixture. Serve immediately so that the cheese oozes out as it is cut.Bacon Chicken Cordon Bleu. Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown. Heat the sunflower oil in a large non-stick frying pan. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.) Lay a ham slice, then a cheese slice on top of each breast. Step 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. You’ll need to add 50g/1¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. 1 teaspoon salt 1 teaspoon ground black pepper 1 (6 ounce) package herb-seasoned dry bread stuffing mix Add ingredients to shopping list Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Put the chicken on a baking tray and leave to stand.įlour, egg and coat the remaining chicken breasts in exactly the same way. This will make sure your crust is really crisp. Dip back in the egg and then coat in the breadcrumbs once more. Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Roll the floured chicken in the egg and give it a light shake. Scatter 50g/1¾oz of the breadcrumbs onto a large plate.ĭust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Whisk the eggs together in a shallow bowl. Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Repeat the same method with the remaining three chicken breasts and put to one side. Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure it’s tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Flatten both by bashing with a rolling pin until around 5mm thick all over. Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Cut the cheese into four rectangles, each around 1.5cm/½in wide and roughly half the size of a small matchbox. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Using a sharp knife, remove the mini-fillet and reserve to one side.
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