Wednesday, October 10, 2012
Chicken Cordon Bleu
Over the weekend, Zee (a friend from Toronto) and her friend TS came over to make some chicken cordon bleu. We didn't make the classic version though. I'll explain that later. Also on the menu: rotini pasta with tomato sauce, glazed carrots with balsamic vinegar, and a side salad.
Before Zee and TS arrived, carrots were peeled and chopped up, marbled cheese was sliced, and the tomato sauce was on the stove.
I didn't want a plain tomato sauce, so I played with the flavours a bit. A bit of BBQ sauce for a little smokiness, a bit of Sriracha hot sauce, some fresh herbs, and a little bit of soy sauce for some depth. I made sure all of those components were complimenting the tomato sauce. Since I didn't know if Zee and TS liked to eat spicy food, I added just enough Sriracha that the warmth of the hot sauce would come late.
We formed an assembly line; I took the chicken breasts, trimmed them of the gristle and connective tissue, and then butterflied them. TS then wrapped prosciutto around slices of marbled cheese, and then stuffed them in some butterflied chicken boobs (to ensure even cooking). Zee used some toothpicks and prevented the components from moving. Then she took the stuffed chicken breasts and rolled them around some flour (which I added salt and pepper to), then dipped them in lightly beaten egg whites (also seasoned with S&P), before she rolled them all in italian (seasoned) breadcrumbs. Chicken cordon bleu is usually made with plain breadcrumbs, I believe.
The chicken was popped into the oven at 350 degrees for about twenty minutes. About half-way through the cooking time, the rotini was cooked and the sauce was reheated.
After the pasta was strained, butter and a bit of olive oil was added to a hot pan. The carrot sticks were tossed in the pan with some sugar and a bit of salt. I didn't move the carrots a lot, because I like it when they caramelize. Just before they totally over cooked, I turned off the heat and TS added a few drips of balsamic vinegar.
I'm always afraid of overcooking chicken, but the breaded chicken came out moist. I wouldn't say it was juicy (at least my piece wasn't). It was close to being over cooked. The chicken needed more seasoning though. We forgot to season the chicken boobs directly. But that's jut being nit picky. TS and Zee both enjoyed the chicken we made though. Zee said that "it was simply delectable!"
The pasta tasted pretty awesome with the chicken. The more I ate the pasta, the spicier it got.
The leftovers tasted good the following morning too. You all should make this more often (including you, TS's fiancée). Simply derishush!