Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Friday, March 13, 2009

Chicken Pignole

Wine: Antonin Rodet, Meursault. 1. Liberally rub the inside each whole chicken breast with 1 to 2 tablespoo butter. Place a mound of Pine Nut Stuffing in the center of the breast. Fold sides of the breast over the stuffing to cover. Seal breasts with toothpicks. 2. Place sealed breasts, seam side down, in a roasting pan lightly coated with olive oil. Rub olive oil over the exposed skin of each breast. Bake in a 375 F oven for 25 to 30 min. or until the skin is golden brown. Directions for Pine Nut Stuffing- Combine all ingredients, mixing well to incorporate.

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Chicken & Dumplings

Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic. Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened. Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender. Pro. 2 6. 4, Fat 3. 7, Carb. 2 7. 9, Chol. 61, Iron 2. 1, Sodium 317, Calcium 82


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Chicken Barley Soup (low Cal)

Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks. ) Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions. ) Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice, seasonings. Cover and simmer 20 min. Add fresh green beans and chicken; continue cooking 15 min or until beans are tender. Each serving 1 1/2 cup. 11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein Choices, 1 fruit & veg. choice Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared by Elizabeth Rodier, tested Sept 93 with substitutions. From the files of Al Rice, North PoleAlaska, Feb 1994

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Thursday, March 12, 2009

3 Tips for Cooking Chicken Healthy

Can you still remember when you eat sick chicken? Who is responsible for most of us have repeatedly tried to be able to live healthy. There are three ways to cook a healthy chicken, or even better, they are very easy accidents. Because part of life, a healthy lifestyle and maintain an attractive figure, the needs of your main source of protein from chicken, it is very appropriate you should be aware of the healthiest and fastest way to eat. Tips for cooking chicken # 1 boneless, boneless chicken breast chicken breast skin is absolutely the fastest way to prepare chicken. You can purchase any of their grocery store, and use them for your needs, when you eat. As long as the pull of a frozen, thawed and Cook. Buy the chicken in this way are very cheap and easier than buy a whole chicken, and remove skin and cut its own. With the bones and skin have been removed, you can prepare dinner in 30 minutes. You need to do is to taste and roast chicken in the oven timer and wait for the noise. Tip # 2 whole chicken cooking chicken This is a very good choice, because it will give you leave leftovers, so that can be used to make a healthy sandwich or salad course of a few days. Around an hour to roast a whole chicken in the oven, but the preparatory work required you sprinkled some seasoning. Once the chickens are required to do so placed in a pan and stop the microwave at high heat. And when you waiting for it to finish, you can complete other household chores you may have been, or go exercise. Tips for cooking chicken # 3 Rotisserie chicken This is an excellent choice for people who dislike cooking. You can buy at any grocery store rotisserie chicken ready to eat you are able to go home as soon as possible. You know, This is healthy, because the way you are cooked. In addition, you will have leftovers to enjoy the use of the diet, in the next day or so, this will save you time and trouble, had to decide what to eat. Speaking of the sky is the limit of chicken preparation. More than three different types of health approach. In fact, a good rule of thumb is that if you bake it, roast or boiled, it's health. Please be sure and stay away from fried food or bread. This process of using two high-fat substances, such as cooking oil, butter and eggs. If you need ideas how to prepare chicken, so you have the opportunity to experience a different flavor, there is a large number of menus and recipes on the Internet, you can refer to. Therefore, there is much of the really have no excuse to have a more and more tired of eating chicken.

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Easy Chicken Breast Recipes - Quick & Delicious

Quick chicken breast casserole is very popular in European & Asian countries. These 3 recipes below, by only reading it, will make your mouth watered and a strong will to start cooking that easy chicken breast casserole. Chicken Breast Casserole Recipe Ingredients: ~6 skinned and boned chicken ~Garlic ~Salt ~Pepper ~3 eggs ~1 packet of bread crumbs ~1 cup of milk ~Butter ~2 small cans of mushrooms ~1 lb of mozzarella cheese Chicken Breast Casserole Instructions: Mix up the milk and eggs and let chicken in the mixture. Put them in the refrigerator for about 25-35 minutes .After that put the cover the chicken pieces with the bread crumbs accompanied with the seasonings and parmesan cheese. Heat the butter on fire until brownish color .Paste butter in the casserole from top to bottom. Place the chicken in layers covered with cheese and mushrooms. Keep filling it with layers until the dish is full .Let it bakes uncovered at 200 degrees for an average of 25 to 30 minutes. Tips: prepare the dish one night before for better taste and let it until cook, this will flavor it. Serve: 6 people Vidalia Sweet Onion Chicken Breast Casserole recipe Ingredients: ~1 large piece of chicken breast ~2 tablespoon of vegetable oil ~2 medium-sized potatoes sliced and peeled ~2 medium-sized Vidalia sweet onions, sliced and peeled ~1 (10 3/4 Oz) can of cream of mushroom soup,(undiluted in paprika) Vidalia Sweet Onion Chicken Breast Casserole instructions: cook the breast in oil until brownish and remove the excess oil on the chicken by a piece of paper towel .In a 1 1/2 guard casserole put some oil .Place the potatoes at the bottom then layer onion and at the top of the mushroom soup. Smoothly place the chicken breast on the soup and shower it with paprika .Tightly cover and bake between 340 and 355 degree for one hour. Serves: 2 people Fried Chicken Breast Ingredients: 1 Egg white (beaten lightly) 1/2 teaspoon of Salt 4 Chicken breasts (skinned) 1/2 teaspoon of Onion powder 1 cup of Bread crumbs 1 teaspoon of Parsley 1/4 cup of Non fat yogurt 1/2 teaspoon of Garlic powder 1/4 cup of Flour 1/2 teaspoon of seasoning salt In a pie plate, mix all the dry ingredients then put the flour, yogurt and eggs white in a separate pie plate.Drop the chicken in the yogurt then in flour the in egg white. then roll the piece of chicken in the bread crumbs and please verify that all part are well covered .put on the baking pan sprayed with pam. Bake the whole at about 390 degree and 420 degree for a maximum time of 1 hour. Serve: 1 people.

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The Best Way To Cook Chicken

Two Ways To Cook Chicken
First of all, there are two basic methods for cooking: dry heat and moist heat. Moist heat methods include microwaving, poaching, baking in parchment, steaming, and slow cooking.

How Long To Cook Chicken
Here are some general rules to help you. When cooking chicken breasts with dry heat, use high heat and cook for a short period of time. When using moist heat, use low heat and cook for a longer period of time. Grilled chicken breasts cook in 8-10 minutes, while poached breasts cook in about 15 minutes. Here is another tip: when cooking with dry heat, pound the chicken breasts to an even thickness so they will cook evenly.

Chicken breasts have little connective tissue; that means they can be cooked quickly because the long cooking time needed to soften connective tissue is not necessary. Brining A Chicken
One way to ensure juicy, moist chicken is to brine it before cooking. If your chicken has been pre-brined, I do not recommend brining again.

Cooking Chicken Breast
Many experts recommend that chicken breast meat must be cooked to an internal temperature of 170 degrees F, but others say 160 degrees F is fine. You will have a juicier chicken if you cook to 160 degrees F. Chicken must reach a temperature of 160 degrees F for 5.2 seconds to kill pathogens.

Conclusion
With these tips of cooking chicken, you should be able to dish out delicious chicken dishes from now on.

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Chicken Wings Recipes for Home Cooking Experience

Chicken Wings Recipes are the one of the fastest and famous dish among children. Here are below 3 easy and fast ways to cook them. For food lovers, here is a very exciting way to do home cooking and to eat as you like with little money spend.

Hot Chicken Wings Recipe

Ingredients:

1 x Oil for frying (optional)
1/2 cup of Melted butter
2 1/2 lb of Chicken wings
6 oz of Tabasco sauce or hot sauce

Instructions:

At the joints, separate the wings into two parts. Fill a large pan with half oil then heat it up to 360F. For about 10-15 minutes fry the wings until it becomes crispy. Heat the oven to 450F before you start cooking. Display the wings on a baking sheet and let it cook until 45 minutes.

For the sauce, mix up the hot sauce or Tabasco together with melted butter and mix it thoroughly. When the chicken are ready, cover it with the sauce you have just prepared above, and serve as quickly as possible.

Serves: 2-6 people


Mandarin Chicken Wings Recipe

Ingredients:

20 Chicken wings
3 Eggs
6 tb Water
Cooking oil
1 cup of Sugar
1 1/2 cup of Cornstarch
1/2 cup of Catsup
1/2 cup of Slivered almonds, walnuts
1/4 cup of Water
1/8 teaspoon of Garlic salt
1/8 cup of Soy sauce
3/4 cup of Vinegar

Remove the tips and split the wings at first joint. Clean it well with water and dry it on a paper towel and put some garlic salt on it. Combine eggs, water and cornstarch; turn it into a kind of soft batter. Deep fry the wings in oil after dipping the wings into the batter.

For the sauce, in a pan, cover all wings equally. Mix up water, soy sauce, sugar, catsup, vinegar and boil them all together and at random turn the mixture. As the mixture thicken , on a medium heat add the wings and cook them. Stir in way that all wings are covered totally with the sauce.

Honey Chicken Wings Recipe

Ingredients:

1 cup of Honey
1 Garlic clove crushed
1/2 cup of Soy sauce
2 lb Chicken wings, disjointed & tips discarded
2 tablespoon of Ketchup
2 tablespoon of Vegetable oil
Freshly ground pepper

Instructions:

Heat oven to 350 degrees then with pepper, season the chicken. In a cooking dish, place the chicken. Mix together soy sauce, honey, ketchup, garlic and oil until well mix together. Cover the chicken with the mixture. Cook for about 40-50 minutes until the wings are cook and the sauce is thick.

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36Chicken Breast Recipes : Delicious & Easy To Prepare

Delicious chicken breast is very popular in European countries. In this short article, I will give you the opportunity to prepare 3 awesome and easy chicken breast recipes.

Peanut Stuffed Chicken Breast

~ 1 Table spoon of dried Mint
~ 1/2 Cup of Peanut butter
~ 12 Chicken breasts
~ 1 Packet of G. Washington Golden bouillon mix
~ 1/8 Cup of Honey

Peanut Stuffed Chicken Breast instructions:

Remove the bone from the chicken breasts by not damaging the meat. After that, pull off Gobbets and shreds. Mix the following well (honey, peanut butter, mint and cumin) all together in a bowl. Put it into the microwave for about 30 seconds. On each piece of meat spread about 2-3 teaspoon of the mixture (peanuts butter mixture you have just made).

Roll 1/12 of the gobbets and shreds together with the breast in order to make them into packets. Attached the packet and tie it with a toothpick. In the crock pot, arrange the 12 prepared packets into layers. Mix well water in the bowl with any peanut butter remaining.

Pour the packet of bouillon over the chicken packets. Cover the packets with additional water to about a depth of at least 1 inch put the crock pot on high for about 5 hour 30 minutes. Remove the packets (from the pot) and drain it on a platter.

Invite some friends to share this wonderful dish you've prepared. This may be the first step to discover your new talents.

Serve for 1 family.

Italian Stuffed Chicken breast

~ 1 spoon of Melted butter
~ 1 Spoon of Parmesan cheese
~ 1 table spoon of Bread crumbs
~ 1/2 Cup of Tomato sauce
~ 1/4 cup of Havarti or Swiss cheese
~ 1/4 Tea spoon of dried oregano
~ 4 oz Chicken breast

Italian Stuffed Chicken Breast instruction:

Put the Oregano, crumbs and parmesan cheese all together and mix all. Cut the breast in a thin way. Roll the chicken breasts with Swiss cheese or havarti. Brush and cover with butter. Put the breast into the mixture and mix it well. Bake them at 325 degrees for about 35 minutes. Put the sauce and continue baking for an additional of 10 minutes.

Add some chili and salt up to your taste, because taste and flavor varies depending people.

Tips: I like chili so I have added some chili after the dish was ready and it tasted very good and just wanted to retake another one. Here what you get for about 1 hour of preparation and cooking brings on some beers and watches a good movie. Have a nice movie.

Cheesy Chicken Breast:

1 packet Cream cheese
Chicken breast deboned
Bread crumbs or Kellogg
Melted butter or margarine
Cornflake crumbs

Cheesy Chicken Breast Instruction:

You must Thinned the chicken breasts between two sheets of wax. In each chicken breast put a cube of cheese and roll them. Put the chicken breast in butter then roll it in bread crumbs. Put in a microwave recipient and cook on high for about 6 to 9 minutes.

This is the easiest way to do cook a delicious and easy food. Have a nice movie with these snacks. If ever you want to have a party, this is the right snack to be served at the start. My best way to cook and to share it with friends is when we have a get together and share the food around a good movie.

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Fast and Easy Chicken Recipes

Anyone in search time for these quick and easy recipes as we live in a world where time is money. Here below you will find some easy chicken recipe which I am pleased to share with you all.

Broccoli Peanut Chicken Recipe

Ingredients:
1 cup of peanuts
1 cup of steamed broccoli
1 cup of uncooked regular long grain rice
1 medium onion diced
1.5 cup of cooked rice
1.5 cup of boiling water
2 cups of broccoli pieces
2 teaspoons of ground ginger
3 chicken bouillon cubes
3 chicken breasts

Broccoli Peanut Chicken Instructions:

Heat your oven to 375 degrees. Add chicken, onion and 1 cube of chicken bouillon cubes (crushed) in a microwave cooking plate. Put them into the microwave and do not forget to cover the plate then stir it once. Then add ginger, boiling water, mushrooms, remaining cubes (crushed) and uncooked rice into the same cooking plate.

Let it cook in oven for about 30 minutes. Add broccoli and mix them, please check if rice is covered with water. Cook for another 10 minutes then cook it in peanuts, steamed broccoli and cooked rice.

Serve 6 people.

Lemon Grilled Chicken Recipe

Ingredients:
1 bay leaf
1/2 cup lemon juice
1/2 teaspoon poultry seasoning
1/2 teaspoon basil (dried)
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon black pepper (coarsely ground)
1tablespoon sugar
3 pounds chicken (cut in quarters)

Lemon Grilled Chicken Instructions:

Mix Into a small saucepan sugar, lemon juice m bay leaf, olive oil, basil, salt, pepper and poultry seasoning. Put the saucepan over a low heat and let it cook, a stir for about 2 to 3 minutes. Let it cool down to room temperature.

In a single layer, place the chicken (skin down). Try to put them in a 13 by 9 inch cooking dish. Over the chicken, put the lemon-juice. Then let it to room temperature for about 2 to 3 hours. Grill the chicken for about 7 minutes until it becomes a brownish color. You could achieve it by placing the chicken skin-side down on a grill with 4 to 6 inches above the heat.

Brushes with marinade then turn skin side up and let it grill for an additional 7 minutes. Return it and brush it with marinade. Let the white meat grill for an additional of 10 minutes, dark met 15 to 20 minutes, brushing them with marinade and turn them.

Serves: 4 people

These two recipes are my favorites. I take great pleasure in preparing it. Those two dishes are well known in medium range restaurants. So, no need for you to go to restaurants spending more money if you can prepare it by yourself.bon appetite and have a nice meal.

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Easy Chicken Breast Recipes - Quick & Delicious

Quick chicken breast casserole is very popular in European & Asian countries. These 3 recipes below, by only reading it, will make your mouth watered and a strong will to start cooking that easy chicken breast casserole.

Chicken Breast Casserole Recipe

Ingredients:
~6 skinned and boned chicken
~Garlic
~Salt
~Pepper
~3 eggs
~1 packet of bread crumbs
~1 cup of milk
~Butter
~2 small cans of mushrooms
~1 lb of mozzarella cheese

Chicken Breast Casserole Instructions:

Mix up the milk and eggs and let chicken in the mixture. Put them in the refrigerator for about 25-35 minutes .After that put the cover the chicken pieces with the bread crumbs accompanied with the seasonings and parmesan cheese.

Heat the butter on fire until brownish color .Paste butter in the casserole from top to bottom. Place the chicken in layers covered with cheese and mushrooms.

Keep filling it with layers until the dish is full .Let it bakes uncovered at 200 degrees for an average of 25 to 30 minutes.

Tips: prepare the dish one night before for better taste and let it until cook, this will flavor it.

Serve: 6 people

Vidalia Sweet Onion Chicken Breast Casserole recipe

Ingredients:
~1 large piece of chicken breast
~2 tablespoon of vegetable oil
~2 medium-sized potatoes sliced and peeled
~2 medium-sized Vidalia sweet onions, sliced and peeled
~1 (10 3/4 Oz) can of cream of mushroom soup,(undiluted in paprika)

Vidalia Sweet Onion Chicken Breast Casserole instructions:

cook the breast in oil until brownish and remove the excess oil on the chicken by a piece of paper towel .In a 1 1/2 guard casserole put some oil .Place the potatoes at the bottom then layer onion and at the top of the mushroom soup.

Smoothly place the chicken breast on the soup and shower it with paprika .Tightly cover and bake between 340 and 355 degree for one hour.

Serves: 2 people

Fried Chicken Breast

Ingredients:
1 Egg white (beaten lightly)
1/2 teaspoon of Salt
4 Chicken breasts (skinned)
1/2 teaspoon of Onion powder
1 cup of Bread crumbs
1 teaspoon of Parsley
1/4 cup of Non fat yogurt
1/2 teaspoon of Garlic powder
1/4 cup of Flour
1/2 teaspoon of seasoning salt

In a pie plate, mix all the dry ingredients then put the flour, yogurt and eggs white in a separate pie plate.Drop the chicken in the yogurt then in flour the in egg white. then roll the piece of chicken in the bread crumbs and please verify that all part are well covered .put on the baking pan sprayed with pam. Bake the whole at about 390 degree and 420 degree for a maximum time of 1 hour.

Serve: 1 people.

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Two Methods of Chicken Cut - Simply and Professionally

There are two ways in which chickens or poultry can be cut, one for home use and other professional use.
The advantages are that it is more economical to cut up chicken or poultry as the self-purchase in portions, and you can cut your way all the different combinations such as drumsticks or without the thigh, or breasts, or wings, etc. First, by using a large sharp knife, free foot care by cutting the skin between the body and legs. Press quite firmly to share collarbone and share back to the backbone of the chest. Cut through the back to the center point and break the backbone of the movement of short knife. Finally, to separate the breasts carefully cut from the left and right along the length of the breastbone. Cut along the backbone of every corner of this and remove the "chicken oysters", which is part of the tender, the quality of which corresponds to the breasts. Cut through the skin between the body and leg. Spread legs and split the joint. Cut off the outermost part of each wing, cutting the joint a little chopper or large knife.


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Remove the wings of some breast meat, along the breastbone and wishbone as far as the joint. If you want to remove the breasts, first hold the chicken firmly, that the wishbone and cut along the breastbone. Take-off the chest, which has cut the joint to the end of the breastbone. You can use the rest of the carcass to make stock, soups and sauces.
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Three Cheap and Easy Chicken Dinners

Poor secretaries know that eating out every night takes a big chunk out of your budget. Cooking dinner for yourself is a great way to cut food costs and experiment with the foods you like. I’m always on the look-out for meals that are easy to prepare and cheap to make and these three cheap and easy chicken dinners fit the bill.

Two of the following recipes involve the use of a slow cooker. If you don’t already own one, I highly recommend it. Slow cookers are the ultimate tool for easy preparation. All you have to do is mix up the ingredients, start the cooker and return to a hot and ready meal later on.

Easy Chicken and Rice Casserole

* 1 cup of uncooked rice
* 3 cups of water
* 1 packet of dry onion soup mix
* 1 can of cream of chicken
* 2 uncooked chicken breasts

Prepare by mixing all ingredients in a slow cooker and cooking on high for 3-4 hours.

Cheap Chicken Alfredo with Penne

* 1 box of penne pasta
* 1 small bag of frozen broccoli
* 1 jar of ready-made alfredo sauce
* 2 cups of chopped, cooked chicken
* 1 teaspoon dried basil (or 1 tablespoon fresh)
* Salt and pepper to taste

Begin by cooking the pasta and steaming the veggies in two separate pots. Cook pasta for 8-10 minutes to desired texture and drain. Return the noodles to the pot and add the vegetables, sauce, chicken and basil to the pasta in the pot. Stir and cook over low heat until everything is warmed through. Season to taste with salt and pepper.

Cheesy Chicken and Rice Casserole

* 1 cup of uncooked long grain rice
* 3 cups of water
* 2 teaspoons chicken bouillon granules
* 1 can of cream of chicken soup
* 1 bag of frozen broccoli
* 2 cups of chopped cooked chicken
* 1/4 teaspoon of garlic powder
* 1 teaspoon of onion salt
* 1 cup of shredded cheddar cheese

Mix all ingredients in slow cooker and cook on high for 3-4 hours. Look for preparation tasks you can do ahead of time. Cooking and chopping up the chicken for two of these recipes immediately after returning from the grocery store will save you time when you’re throwing dinner together after a long day of work.

Experiment with these recipes to suit them to your individual tastes. If you don’t like alfredo sauce, use marinara or pesto instead. Use different vegetables if you don’t like broccoli or try different styles of pasta. Spice up the recipes with chili powder or crushed red pepper if you like a little zing in your meals. If you have leftovers, stick them in individual serving Tupperware containers to take for lunch the next day. Get creative – play around with these recipes and enjoy creating dishes that taste great and save you money!

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The African Chicken Delight

Welcome to the Gourmet Chicken Series. Today we bring you Moroccan Chicken.
Moroccan cuisine is considered as one of the most diverse cuisines around the globe. The reason is because due to Morocco;s interaction with the outside world throughout time. The cuisine of Morocco is a mix of Berber, Moorish, Middle Eastern, Mediterranean and African cuisines. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.

Ingredients:
2 tbsp. butter
2 tbsp. vegetable oil
2 Broiler-fryers cut into pieces
2 chopped medium onions
1 chopped clove garlic
1 cup ground almonds
1 tbsp. dried basil
1/2 tsp. pepper
1/2 cup honey
1-1/2 cups of chicken broth
2 tbsp. corn starch
1 lemon for juice

Method:
1. In a casserole heat butter and vegetable oil and brown chicken.
2. Season with salt and pepper and remove.
3. In the remaining fat cook onions and garlic until translucent.
4. Add next 4 ingredients, cook over gentle heat stirring until well mixed.
5. Combine the broth and corn starch and add to the contents of the casserole over high heat.
6. Cook and stir sauce thickens.
7. Remove from heat and stir in lemon juice.
8. Replace chicken, spooning sauce over chicken.
9. Bake in covered preheat oven at 350ยบ for 1 hour.


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Chicken Cordon Bleu with Mornay Sauce

Prep Time: 45 minutes
Cook Time: 20 minutes.
Chicken Cordon Bleu

Serve with: Mashed potatoes, steamed string beans.

4 Boneless Breast of Chicken
4 1oz. slices of top quality ham, or proscuitto
4 1oz. slices of cheese, either Swiss, Grugere, Emmenthaler, or Jarlsburg
3 eggs
3oz. water
1½ cups flour
2 cups bread crumbs
salt & pepper to taste
16oz Canola Oil

Mornay Sauce
12oz. milk
1 bay leaf
1 clove
½ medium size onion
3 Tblsp. flour
3 Tblsp. butter
4 oz. swiss cheese grated
salt, pepper, nutmeg to taste

Chicken

1. Place chicken breast on clean cutting board and place your palm on top of the breast. Using a sharp knife, position the heal of the knife parallel to the board. Without cutting all the through, at the middle of the thickness of the chicken, gently insert the knife in one simple and careful motion, pull the knife through the chicken, but do not cut it completely in half.

The chicken breast will open up like a book. This is called a butterfly cut. Repeat with remaining breasts. (You can also ask your butcher to butterfly the breasts for you when you purchase them.)

2. Slightly pound out the chicken breasts with a meat mallet. Season lightly with salt and pepper.

3. Pair one slice of ham with one slice of cheese and tri-fold so the ham encompasses the cheese. Place each one on half of the chicken breast and fold over encasing the ham and cheese in the chicken.

4. Lightly season both sides of chicken with salt & pepper. Put them all in the freezer for about 45 minutes.

Tips

a) By partially freezing the chicken, it will make it easier to handle while breading. This is optional.

b) When sandwiching the ham & cheese in the chicken, be sure to completely encase the ham & cheese with the chicken. This is also a good time to trim the chicken breast of any odd pieces of fat or chicken for a uniform appearance.

5. In three separate containers set up your breading station. 1) flour, 2) eggs & water, 3) bread crumbs

Place the breast in the flour and coat. Make sure to knock off excess flour. Then place in egg wash and coat allowing excess to drip off. Then make a well in the bread crumbs and put chicken in the well and cover with bread crumbs. Press down firmly with the palm of your hand pressing bread crumbs onto chicken. Remove and knock off excess crumbs. Repeat for all breasts.

Tips

a) Try to keep one hand for wet and one for dry while breading. This makes an easier clean up. Remember the chicken is wet.

b) Disposable gloves are also useful.

c) At this point you can store in a ziploc, in the freezer for future use remaining flour and bread crumbs for up to 3 months.

6. In a skillet, preferably cast iron, heat canola oil on medium-high for a couple of minutes and cook two at a time, browning both sides. If the oil is smoking, it is too hot. Place on a cookie sheet and finish in a 350° oven for 17 minutes. Make mornay sauce while it is the oven.

7. Place Cordon Bleu on a bed of mornay sauce and garnish with a sprig of parsley.


Mornay Sauce

1. Add butter to a 2 qt. sauce pot and melt on medium heat.

2. Add flour and milk with a wire whip constantly for 5-10 minutes or until mixture is a light blonde color and smells nutty.

FYI - this is known as a blonde or pale roux. Most rouxs are 50% butter, fat or oil and 50% flour. They need to be cooked to at least this stage in order to maintain their thickening ability.

3. Scald (boil) your milk in another pan, or in the microwave. Take the milk and add couple ounces at a time to hot roux incorporating each time with a whip until all the milk is added.

4. Add onion, bay leaf and cloves and bring to a boil. Reduce to a light simmer and allow to simmer, stirring occasionally fo 10 minutes.

5. Remove onion, bay leaf and cloves with a skimmer.

6. Add cheese and allow to melt.

7. Remove from heat and season to taste with salt, pepper and nutmeg. Strain and serve.

Notes:

It is always necessary to scald milk prior to adding to something hot. This keeps the milk from separating or curdling.

Nutmeg is a spice that is used to finish the flavor of many sauces, creamed dishes and potatos along with seafood to lamb and even desserts. The best advice I can give you with this spice and any other multi ingredient recipe is that if it is used properly it will be well balanced and almost unidentifiable, but without, would not be as good.

Wine Selection: 1998 Acacia Chardonnay has a nice balance of apple and pear, creamy with hints of mild oak.

Makes 4 servings.


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Chicken Soup for Merchant Service Provider

One of the important factors of a successful online business is a good merchant services provider. In other words, it is your credit card processing company. I have heard countless stories in which ecommerce website owners (or even website designers) have been taken for a ride by the credit card processing company.

A few bad apples does not make a bad harvest

True, there are companies just out there to get your fees. No question about it. But then there are some honest ones out there as well, and frankly, can we do without them? No. So it makes sense to try to find a good one and stick with it.

So what to look for?

1. Reputation : The company may not be there for ages, but some kind of history is probably good.
2. Independent certification: Sites like hoovers.com , Better Business Bureau or Trustline can throw some light.
3. Any Credit Card processing company must have a transparent and open fee structure. May not be the cheapest on the block, but you absolutely want to avoid the hiddent charges.
4. Do they accept all cards? How broad is their appeal? Do they have retail or wireless credit card terminals?
5. Technology : Are they in the cutting edge? Do they have a clue on what is MOTO credit card terminal plus printer ? In today's hacking and grey world, a credit card company which does not regard technology as their friend should be dropped like a hot potato.

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