DOUBLE CRUNCHY HONEY GARLIC CHICKEN BREASTS

Thank you Christina Faraca for posting this recipe on Facebook.  The recipe is originally from Rock Recipes a site that has a lot of wonderful recipes.  This one is really easy and tasty.  There were a couple of changes I made but mostly since it was the first time I made this I pretty much stuck to the basic recipe.  It will for sure be added  to my favorite recipes file.  I'm taking the recipe with me to Italy to make for my granddaughters.

Double Crunchy Honey Garlic Chicken Breasts

4 chicken breasts
Slice the chicken breasts in half horizontally.  Between 2 sheets of plastic wrap pound the slices of chicken to 1/2" thickness.

Sift together
2 C flour (I used self rising flour as it makes a crispier crust,or add about 2Tbs baking powder to the flour)
4tsp salt
4tsp ground black pepper
3Tbsp ground ginger
2 tsp ground thyme ( I used 1 tsp)
2tsp ground sage (I used 1tsp)
2 Tbsp paprika
1 tsp cayenne pepper or more to taste

 Egg wash:
4 eggs
8 Tbsp water
Whisk together the egg and water

Heat skillet with about half an inch of Canola or Vegetable oil over medium low heat.

Season the chicken breast with salt and pepper, the dip each slice of chicken in the flour and seasoning mix.  Shake off excess flour  and dip in the egg wash and then back into the flour mixture.  Make sure the chicken is well coated.  Place the coated chicken into the hot oil fry until golden brown on both sides, about 4-5 min per side.  Drain breasts on a rack.

Honey Garlic Sauce
 1-2 Tbsp olive oil
3-4 cloves minced garlic
1/2 -1C honey
1/4C Soy sauce
1tsp ground black pepper
I added 2tsp Sambal chili paste

In a medium sauce pan heat the oil and add the garlic cooking until softened but not browned.  Add the honey, soy sauce, black pepper and Sambal.  Simmer together for 5-10 minutes, being careful not to let it boil over (this will happen very quickly).












Dip the fried chicken breast into the sauce to coat.
Serve  immediately

I also steamed some broccoli and tossed it with some of the honey garlic sauce.
You can also serve with rice or noodles.

CHICKEN CORDON BLEU

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
flour
1/2 C bread crumbs either dry or fresh
1/2 C panko
swiss cheese
thin sliced ham
prosciutto
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.