Saturday, June 16, 2012

Homemade Chicken Cordon Bleu

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Homemade Chicken Cordon Bleu
3 boneless, skinless chicken breasts
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1 c. shredded mozzarella, provolone, or Swiss cheese
6-12 thinly sliced ham
1/2 c. all-purpose flour
2 eggs, lightly beaten
1 c. panko bread crumbs
1/2 c. grated Parmesan cheese
1 1/2 tbsp. melted butter
  1. Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray.
  2. Place a breast on a cutting board and place your non-dominant hand on top of it. Using a sharp knife, cut each breast completely in half horizontally. Place each piece between two pieces of plastic wrap and, using a meat mallet, pound until the piece is about 1/4 to 1/2 inch thick. Repeat with remaining breast halves; you should have 6 pieces of chicken.
  3. Combine seasoning and sprinkle evenly over one side of each chicken piece.
  4. Divide shredded cheese among all pieces, layering on top of the spices. On top of the cheese, layer 1-2 pieces of ham.
  5. Roll each chicken piece up and secure with toothpicks.
  6. Place flour in a shallow bowl, eggs in another bowl and both panko bread crumbs and Parmesan cheese in a third, stirring to combine bread and cheese. Working with one piece of chicken at a time, dredge in flour, rolling the chicken around to cover the whole piece, then in eggs, and finally in bread crumb mixture. Use your fingers to press bread crumb mixture in on all sides of chicken.
  7. Place chicken on prepared baking sheet. Drizzle melted butter evenly over chicken.
  8. Bake for about 25-35 minutes or until internal temperature reaches 165 degrees. If desired, place pan under the broiler to lightly brown the tops of the chicken. Cook for 10 minutes before serving. Remove toothpicks.

Tuesday, June 5, 2012

Chicken curry

  • 2 tablespoons vegetable oil
  • 1 white onion, chopped
  • 4 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast halves - chopped
  • 1 small head cauliflower, chopped
  • 2 1/2 tablespoons yellow curry powder
  • 1 teaspoon garlic salt
  • 1 (14 ounce) can unsweetened coconut milk
  • 1/3 cup chicken stock
  • salt and pepper
  •  1/2 teaspoon cayenne pepper,
  • few scrapes fresh ginger
  • four tblsp yellow curry, 
  •  Fresh basil,
  • 1 tspn garam masala,
  • squeeze of lemon
  •  2 tsp brown sugar.
  • salt and pepper to taste
  • (optional) carrots, potatoes, and frozen peas


  1. Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
  2. Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. (add remaining ingredients if you want to kick it up a notch). Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.

Curry Kabobs


  • 1/2 cup light mayonnaise
  • 1 teaspoon minced garlic
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1 1/2 pounds skinless, boneless chicken breasthalves - cubed
  • 1 cup uncooked white rice
  • 2 cups water
  • 8 ounces fresh mushrooms, sliced
  • tomato, diced
  • 3 green onions, chopped
  • skewers


  1. In a large, shallow dish, mix the mayonnaise, garlic, curry powder, chili powder, and ginger. Place the chicken in the mixture, and stir to coat. Cover, and refrigerate for 2 to 4 hours.
  2. Preheat the grill for medium-high heat.
  3. Discard marinade, and thread chicken pieces and mushrooms onto skewers. In a saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender.
  4. Lightly oil the grill grate. Grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run clear.
  5. In a small bowl, toss together the tomato and onions. Serve the grilled chicken and mushrooms over rice. Top with the onions and tomatoes.