Chicken Cordon Bleu

This was the easiest chicken cordon bleu recipe I've ever seen and it was DELICIOUS! From the website: "A midweek version of Chicken Cordon Bleu. All the flavor, all the crunch, much faster to make, and it's better for you because it's baked!" I used the quick-dredge method and seriously, I will never make chicken cordon bleu any other way.


When David and I were engaged, we decided that we wanted to hold our wedding luncheon at The Bluebird restaurant in Logan. We scheduled to go meet with the owner about booking a luncheon in their beautiful top-floor hall. I don't think we realized that we were also going to be able to taste the food that we could choose from, but it was delightful. One of our favorite memories from being engaged. We selected Chicken Cordon Bleu and mashed potatoes and it was the perfect wedding luncheon - we loved it so much. This past year we randomly saw some frozen chicken cordon bleu at Sams Club pretty close to our anniversary and we bought it and served it to the family for our anniversary dinner. We decided right then that we would always have chicken cordon bleu to celebrate our anniversary with our kids. I had counted on just buying it frozen, but when I came across this recipe I decided to give it a try (especially because the kids had liked it so much the first time) and it was a winner! I see lots of anniversary dinners in our future.

Chicken Cordon Bleu

Source: Recipe Tin Eats

INGREDIENTS: 

BREADCRUMBS

Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
Oil spray

CHICKEN

2 small chicken breasts, around 6-7oz/180-210g each
Salt and pepper
4 slices swiss cheese (Note 1)
4 to 6 slices of ham, about 2.5oz/75g (Note 2)

METHOD 1: SUPER EASY

3 tbsp mayonnaise
1 1/2 tbsp Dijon mustard

METHOD 2: QUICK DREDGE

1 egg
2 tsp plain flour

DIJON CREAM SAUCE (MAKES 1 CUP)

1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cups milk (Note 3)
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated

DIRECTIONS:
Preheat oven to 200C/390F (standard) or 180C/350F (fan).
Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
Cut a pocket into each chicken breast, as per the photo below.
Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.

SUPER EASY METHODMix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.

QUICK DREDGE METHODWhisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.

BAKINGBake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.

DIJON CREAM SAUCEMelt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
Add half the milk and whisk until the flour mixture is blended in.
Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
Remove from heat, add salt and pepper to taste. Serve with chicken.
Make Ahead: Use the Dredge Method and then refrigerate for up to 24 hours (probably ok longer, I just haven't tried) or freeze uncooked. Keep leftover breadcrumbs and touch up if required before baking. Thaw then cook per recipe.

Butter Chicken

Our friend Hannah Brand-Grimmett (Brooklyn's sister, so she's basically family) made this for us this summer and I loved it so much that she sent me home with a little baggie of fenugreek leaves and the recipe to make on my own. It was SO good. When I made this at home, I was practically swooning each time I took a bite. I already have this on my meal plan again for the next couple of weeks. 

I made it with Naan bread and Garlic Butter Rice and it was just melt in your mouth delicious. 

Butter Chicken

Source: Cafe Delights

INGREDIENTS

For the chicken marinade:28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces

1/2 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt

For the sauce:2 tablespoons olive oil
2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder (adjust to your taste preference)
1 1/4 teaspoons salt (or to taste)
1 cup of heavy or thickened cream (or evaporated milk to save calories)
1 tablespoon sugar
1/2 teaspoon kasoori methi (or dried fenugreek leaves)

INSTRUCTIONS
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

Garlic Butter Rice

Source: Crave It All

Garlic Butter Rice has so much flavor, it makes the perfect side to go with anything! All cooked in one pot, forget about plain rice!

Ingredients
4 tablespoons (2oz. | 60g) butter, divided
5 cloves garlic, minced
1 1/2 cups uncooked white rice, long gran, Basmati or Jasmine
2 1/2 cups chicken broth, or vegetable stock
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 tablespoons fresh chopped parsley, plus extra to garnish

Instructions
Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
Stir in rice to coat with the garlic butter.
Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
Uncover and stir through fresh parsley.
Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.
Garnish with some fresh chopped parsley.