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Chicken Cordon Bleu... with a slight twist
#10248
11/05/2009 10:29 AM
11/05/2009 10:29 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Great Fall/Winter dish... Yummm... The proscuttio & maple syrup blend makes this really good... salty & sweet & smoky... Greyure cheese makes it really special...
[color:"blue"]Chicken Cordon Bleu[/color]
[color:"blue"]INGREDIENTS[/color] 4 boneless/skinless chicken breasts 8 slices swiss cheese (or gouda or greyure cheese) 8 slices Proscuitto 1/4 cup maple syrup a few drops Wrights Liquid Smoke Itallian Bread crumbs
[color:"blue"]DIRECTIONS[/color] Pre-heat oven to 350F 1) pound out chicken breasts to 1/4" thickness with a meat hammer 2) combine the 1/4 cup maple syrup with a few drops of the liquid smoke and brush each breast with a light covering (for the inside side of each breast) 3) place 2 slices proscuitto on each breast over the maple syrup blend 4) place two slices of swiss cheese on each breat over the proscuttio 5) roll each one up and secure with toothpicks, making sure to tuck ends in to seal the package 6) roll each in the breadcrumbs 7) bake in a shallow oven pan (or a loaf pan, which I prefer) for about 1 hour (use a thermometer, internal temp = 165F) 8) let rest for about 20 minutes before serving to let the juices & cheese set a bit
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Chicken Cordon Bleu... with a slight twist
[Re: peconic]
#10249
11/05/2009 12:21 PM
11/05/2009 12:21 PM
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Joined: Apr 2007
Posts: 2,251 Canada's Ocean Playground
MichaelDC
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Brian This sounds really good I think I have my supper for Friday night..Thanks for posting <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
Cheers
Michael
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Re: Chicken Cordon Bleu... with a slight twist
[Re: contessa]
#10252
11/05/2009 05:20 PM
11/05/2009 05:20 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
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contessa, you can use the smoke or not... It's good either way... BTW... I only use a drop, maybe two, or it will way overpower the whole dish... and make it taste like <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" />...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Chicken Cordon Bleu... with a slight twist
[Re: peconic]
#10253
11/06/2009 08:38 PM
11/06/2009 08:38 PM
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Joined: Nov 2002
Posts: 905 Toronto, Canada
mary
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Hi Brian Making this tonight and have a question? I did not have a malot for pounding, so used a wine bottle. Mouth first which minced the checken, then finally when that didnt work, I used the bottom <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> I have done everything you said but putting it together was somewhat of a challenge. I am not a novice but sure feel like it tonight <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Any tips on assembling this so that it could be served for Company-cause JC is happy with all I serve but Guests???? Thanks Brian Mary
Mary Life is a series of delicious moments!
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Re: Chicken Cordon Bleu... with a slight twist
[Re: mary]
#10254
11/06/2009 09:30 PM
11/06/2009 09:30 PM
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Posts: 19,406 Basking Ridge, NJ Southold, NY...
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I use a large meat hammer... the flat side, not the dimpled side... Being carefull not to break thru any point, but keeping a uniform thickness through out... about 1/4"-1/3"... assemble and carefully roll, tucking in the ends... DO NOT OVER FILL! as that will surely make it a mess... If I had used a wine bottle, which works well, I would have held the mouth in my hand and used the whole body of the bottle as the hammer... You want to make sure the pounded out chicken has no "holes" in it (for presentation), but a uniform thickness... If you do make a "hole", just cut some from the side and patch, from the inside... you'll never see it in the final presentation... It did take me some practice to get the pounding right myself when I first tried Cordon Bleu... But, it was taught to me by a chef friend of mine back in the early '80s... this particular recipe was one of his signature dishes... Back then I had a 4" diameter wooden wood carving mallet, I got at a hardware store, I used for pounding meat...
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Re: Chicken Cordon Bleu... with a slight twist
[Re: peconic]
#10256
11/06/2009 10:02 PM
11/06/2009 10:02 PM
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Joined: Nov 2002
Posts: 905 Toronto, Canada
mary
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Thank you Brian Taste wise- it was FANTASCTIC! Thanks for the tips, I'll get a meat pounder to simplify the process I omitted the 'SMOKE" but used the maple sirop Thanks again for the quick reply Now I have to practice pounding meat Mary <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />
Mary Life is a series of delicious moments!
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Re: Chicken Cordon Bleu... with a slight twist
[Re: GaKaye]
#10257
11/06/2009 10:06 PM
11/06/2009 10:06 PM
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Joined: Nov 2002
Posts: 905 Toronto, Canada
mary
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Hi Georgia I used 2 pieces of waxed paper, with chicken in between I think your suggestion is a great one <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> Thanks Mary
Mary Life is a series of delicious moments!
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Re: Chicken Cordon Bleu... with a slight twist
[Re: GaKaye]
#10258
11/06/2009 10:14 PM
11/06/2009 10:14 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
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GaKaye said: A chicken pounding tip: Moisten the chicken with water and put it in a large ziplock bag before you pound it. The water will allow it to slip around inside the bag and keep it from tearing. Alternatively you could put it between two sheets of plastic wrap. Georgia... I'm loosing it... beacuse I didn't mention that trick! That's what I do... and if you don't put the meat in a bag or between plastic wrap... little bits go flying all over the counters and walls! and with chicken, it's a cleanup disaster! (to keep the surrounding areas bacteria free!) I also use surgical gloves whenever handling chicken... (Deb gets boxes of them them from work!)...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Chicken Cordon Bleu... with a slight twist
[Re: mary]
#10259
11/06/2009 10:19 PM
11/06/2009 10:19 PM
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Posts: 19,406 Basking Ridge, NJ Southold, NY...
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mary said: Thank you Brian Taste wise- it was FANTASCTIC! Thanks for the tips, I'll get a meat pounder to simplify the process I omitted the 'SMOKE" but used the maple sirop Thanks again for the quick reply Now I have to practice pounding meat Mary <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" /> If it was too sweet... just omit the maple syrup... any way... I love Chicken Cordon Bleu... with proscuitto, or Virginia Ham, or whatever ham! But I think my favorite is with Prosuttio! Remember... if you do make a hole... just cut a small piece of chicken from the edge, and "patch" the inside before you add the ham & cheese... No one will ever know after you cover it with the bread crumbs!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Chicken Cordon Bleu... with a slight twist
[Re: peconic]
#10260
11/06/2009 10:29 PM
11/06/2009 10:29 PM
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Joined: Nov 2002
Posts: 905 Toronto, Canada
mary
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I used maple sirop and the proscutto thinly sliced-absolutely delicious Thanks again
Soooooooooooo whats' for dinner Saturday? Beacause Jean-Claude is in charge of Saturday! Mary
Last edited by mary; 11/06/2009 10:30 PM.
Mary Life is a series of delicious moments!
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Re: Chicken Cordon Bleu... with a slight twist
[Re: mary]
#10261
11/06/2009 10:30 PM
11/06/2009 10:30 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
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Leftovers! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Made six... we ate one each... so we get another two nights out of it! Great just re-heated in the nuke! (package of boneless/skinless chicken we had in the freezer six whole breasts in it)...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Chicken Cordon Bleu... with a slight twist
[Re: peconic]
#10262
11/06/2009 10:32 PM
11/06/2009 10:32 PM
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Joined: Nov 2002
Posts: 905 Toronto, Canada
mary
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Toronto, Canada
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Not good enough-none left Too good
Mary Life is a series of delicious moments!
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Re: Chicken Cordon Bleu... with a slight twist
[Re: mary]
#10263
11/06/2009 10:37 PM
11/06/2009 10:37 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
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We're going to LI on Sunday AM... to see my sister & bro-in-law, visiting from Elgen AFB in the Panhandle of Fla... we'll be there thru Tuesday... Making Coho Salmon with dill on the grill... and Crab Stuffed Christophines & Rice and Peas... salad, and haven't decided on dessert yet...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Chicken Cordon Bleu... with a slight twist
[Re: peconic]
#10264
11/06/2009 11:02 PM
11/06/2009 11:02 PM
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Joined: Nov 2002
Posts: 905 Toronto, Canada
mary
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Enjoy and love this time of year Mary
Mary Life is a series of delicious moments!
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Re: Chicken Cordon Bleu... with a slight twist
[Re: mary]
#10265
11/06/2009 11:38 PM
11/06/2009 11:38 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
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OH Yeah... fresh Turnips... fresh Brussel Sprouts... great string beans... apples... cider... yams... Yummm... Thanksgiving time is my favorite! best veggies!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Chicken Cordon Bleu... with a slight twist
[Re: contessa]
#10267
11/07/2009 09:36 AM
11/07/2009 09:36 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
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We love turnips... In the fall I make them mashed (and well drained of excess water), with one mashed yam mixed in... nutmeg or chineese five spice powder or allspice... and maple syrup to taste, and lots of unsalted butter!... then baked in the oven, in a pyrex dish, for about 30 minutes...
We make a lot of this in the fall, and then freeze in serving sizes, for later on in the winter, when we can't get the fresh ones... freezes very well...
It's also tasty with one cooked Rome, or similar, apple, mashed, and mixed in...
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Re: Chicken Cordon Bleu... with a slight twist
[Re: peconic]
#10268
11/08/2009 10:58 AM
11/08/2009 10:58 AM
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Joined: Apr 2007
Posts: 2,251 Canada's Ocean Playground
MichaelDC
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Brian I made this last night with no liquid smoke...and it was delish I have added this to the tried and true section of my cookbook. Thanks
Cheers
Michael
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Re: Chicken Cordon Bleu... with a slight twist
[Re: periwinkle]
#10270
11/09/2009 09:20 PM
11/09/2009 09:20 PM
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Joined: Nov 2002
Posts: 905 Toronto, Canada
mary
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I made Brian's Friday night and it was delicious.This sounds great-perhaps this weekend, Love figs Mary
Mary Life is a series of delicious moments!
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