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Kinda Chicken Cordon Bleu

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"My chicken breasts happened to be bone in and skin on. I cut along the ribs to release the meat from them, and cut the skin off, turning my bone in/skin on chicken breasts to skinless/boneless in about 5 minutes on each breast and cheaper than getting it already done at the store! Next I took my very sharp knife and butterflied the meat, only because it was easier to pound it out that way than to do it when they were whole. Put the meat into a zip lock bag and take anything you like (the bottom of a bottle works great or a glass) to pound the chicken flat, to about 1/4 of an inch or thinner if you can.

The ham, I suggest cutting as thin as you can and use the thin pieces to lay out on the inside side of the chicken. Now this is where I improvised by using crumbled goat cheese to sprinkle over the ham. The next thing I improvised with was adding in vegetables. Not just any vegetables but sliced bell peppers. One yellow-green bell pepper is plenty for two chicken breasts. Roll these up and use tooth picks to keep them from unrolling, sprinkle salt and pepper on top to taste.

In a hot pan with just a little olive oil, sear the outside of the chicken then put it on a pan and put it in the oven at 350F for 25 minutes or till the chicken is white all the way through and the juices run clear (my ham was already cooked). Take out of the oven and let rest about 5 to 10 minutes. Make sure to take out all of the toothpicks before serving, don't worry about it falling apart as the cooked chicken holds it all together."

More Info @ Acquired Taste
Image size
2736x3648px 5.88 MB
Make
Canon
Model
Canon PowerShot A1000 IS
Shutter Speed
1/50 second
Aperture
F/2.7
Focal Length
6 mm
ISO Speed
125
Date Taken
Nov 8, 2009, 4:10:54 PM
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