Monday, November 22, 2010


Sounds fancy smancy right? Intimidating? Relax, it's really easy.

Chicken Cordon Bleu

1 Pkg thin cut chicken breast fillets
salt and pepper
garlic powder
poultry seasoning
2 eggs
1/2 C bread crumbs either dry or fresh
1/2 C panko
swiss cheese
thin sliced ham
oil for frying

Pound the chicken fillets until thin about 1/4"
season each fillet with salt and pepper
lay a slice of ham, prosciutto and cheese on the fillet
roll the fillet up and secure with a tooth pick
Do this to each fillet
beat 2 eggs with about 1/4C water in a pie plate or shallow dish
season about 2 C flour with season salt, garlic powder, pepper and poultry seasoning (to taste) in a pie plate or shallow dish
combine panko and bread crumbs in a pie plate or shallow dish
Roll the rolled fillet in the flour mixture then in the egg and then in the bread crumb/panko mixture making sure it is well coated, making sure the ends are sealed
Let the coated fillets sit at least 10 minutes.
Heat oil to 350-375 degrees. Fry the ends of the fillets first to seal. After both ends are fried to a golden brown then fry on all sides to a golden brown. Put the fillets onto a baking sheet and put into an oven heated to 350 for about 10 minutes to insure that the chicken is cooked through.
Serve as is or you can serve with a Hollandaise sauce or a mushroom sauce. I just serve it plain with a vegetable as a side dish.

Roasted Brussel Sprouts

Brussel Sprouts
sliced onions-about 1/4 of an onion
prosciutto thinly sliced
olive oil

Cut the ends off the brussel sprouts, cut each into quarters
place the brussel sprouts onto a shallow baking sheet add the sliced onions and prosciutto. Drizzle with olive oil season with salt and pepper. Toss to combine.
Bake into a 350 degree oven for about an hour until the brussel sprouts are beginning to caramelize and they done.

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