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Weeknight chicken cordon bleu
Apr. 6th, 2020 06:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylphIngredients:
1/2 cup milk
1/2 cup dry gluten-free bread crumbs
2 skinless, boneless chicken breasts
salt and pepper to taste
4 slices cooked ham
4 slices Swiss cheese
2 tablespoons olive oil
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup heavy cream
Stuff:
baking dish
skillet
cutting board to pound chicken on
tenderizing mallet
copious amount of toothpicks
meat thermometer
Directions:
1: Slice chicken breasts in half lengthwise.
2. Pound chicken breasts out into 1/4" thickness. Use the cutting board for rolling purposes.
3. Scrub hands.
4. Start oven preheating to 350F.
5. Pour milk and breadcrumbs into separate shallow bowls. Season the chicken with salt (hickory smoked, today). Place one slice of ham (halved and turned opposite directions) and one slice of cheese (kattycorner) on each piece of chicken; roll, and secure with toothpicks.
6. Start a good splash of oil heating to medium heat in skillet.
7. Dip a chicken roll into milk, and then into breadcrumbs. Pop into hot skillet. Brown on all sides, move to baking dish.
8. Repeat for the other three chicken rolls, getting rid of the nasty burned fallen-off breadcrumbs and grease as needed. Get the skillet out of your way.
9. In a small saucepan over medium heat, blend soup and cream; heat to steaming, season with salt (and pepper if you like that kind of thing) to taste. Pour over the chicken.
10. Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
1/2 cup milk
1/2 cup dry gluten-free bread crumbs
2 skinless, boneless chicken breasts
salt and pepper to taste
4 slices cooked ham
4 slices Swiss cheese
2 tablespoons olive oil
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup heavy cream
Stuff:
baking dish
skillet
cutting board to pound chicken on
tenderizing mallet
copious amount of toothpicks
meat thermometer
Directions:
1: Slice chicken breasts in half lengthwise.
2. Pound chicken breasts out into 1/4" thickness. Use the cutting board for rolling purposes.
3. Scrub hands.
4. Start oven preheating to 350F.
5. Pour milk and breadcrumbs into separate shallow bowls. Season the chicken with salt (hickory smoked, today). Place one slice of ham (halved and turned opposite directions) and one slice of cheese (kattycorner) on each piece of chicken; roll, and secure with toothpicks.
6. Start a good splash of oil heating to medium heat in skillet.
7. Dip a chicken roll into milk, and then into breadcrumbs. Pop into hot skillet. Brown on all sides, move to baking dish.
8. Repeat for the other three chicken rolls, getting rid of the nasty burned fallen-off breadcrumbs and grease as needed. Get the skillet out of your way.
9. In a small saucepan over medium heat, blend soup and cream; heat to steaming, season with salt (and pepper if you like that kind of thing) to taste. Pour over the chicken.
10. Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
Saucy Chicken Squares
Mar. 10th, 2010 05:28 pmilyena_sylph2 cups soft bread crumbs
2 cups chicken broth
4 eggs, lightly beaten
2 celery ribs, chopped
4 Tbsp. finely chopped onion
1/2 tsp. salt
1/2 tsp poultry seasoning (or the equivalent amount, mixed, of: rosemary, thyme, hyssop, marjoram, and pepper, as I detest sage)
3 cups cubed cooked chicken
1 cup cooked rice
(1 4oz jar pimentos or, as I hate the things as much as I hate sage, enough red pepper and paprika as you feel like eating)
1/3 cup butter
1 cup sliced fresh mushrooms
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups milk
Mix bread, eggs, broth, eggs, onion, salt, seasonings. Add in chicken and rice. Pour into 8 inch square baking pan, cook at 350 for 55-65 minutes or until bubbly and golden.
About halfway through that hour of cooking, in saucepan, mix butter and mushrooms, saute for a little while. (I did about 6 minutes, medium high, the recipe gave no such directions.) Stir in flour, salt, pepper. Gradually add milk. Bring to boil, cook and stir for two minutes or until thickened. Take off heat, wait for casserole to come out of oven. Cut, top with mushroom sauce, serve.Collapse
2 cups chicken broth
4 eggs, lightly beaten
2 celery ribs, chopped
4 Tbsp. finely chopped onion
1/2 tsp. salt
1/2 tsp poultry seasoning (or the equivalent amount, mixed, of: rosemary, thyme, hyssop, marjoram, and pepper, as I detest sage)
3 cups cubed cooked chicken
1 cup cooked rice
(1 4oz jar pimentos or, as I hate the things as much as I hate sage, enough red pepper and paprika as you feel like eating)
1/3 cup butter
1 cup sliced fresh mushrooms
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups milk
Mix bread, eggs, broth, eggs, onion, salt, seasonings. Add in chicken and rice. Pour into 8 inch square baking pan, cook at 350 for 55-65 minutes or until bubbly and golden.
About halfway through that hour of cooking, in saucepan, mix butter and mushrooms, saute for a little while. (I did about 6 minutes, medium high, the recipe gave no such directions.) Stir in flour, salt, pepper. Gradually add milk. Bring to boil, cook and stir for two minutes or until thickened. Take off heat, wait for casserole to come out of oven. Cut, top with mushroom sauce, serve.Collapse
