So I took a shot at new recipe today and yummers! I made Chicken Cordon Bleu with roasted asparagus, mixed salad and coconut macaroons for dessert. I also tried a new recipe for the coconut macaroons rather than my old recipe. The new one doesn't use egg whites... I do like both however, my original recipe is much easier when it comes to forming the cookies.
The chicken recipe originally requires you to pound the chicken breast until they are 1/2 inch thick but since my meat mallet is in storage I filleted the meat into one long thin piece then placed the cheese and ham inside. I then rolled it the best I could and sealed it using toothpicks. There's a photo below which shows a view of the inside.
Chicken Cordon Bleu
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 1/2 C. Italian bread crumbs
- 1 tsp. paprika
- 3 Tbls. butter
- 3 Tbls. extra virgin olive oil
- 1/2 C. dry white wine
- 1 tsp. chicken bouillon granules
- 1 Tbls. cornstarch
- 1 C. heavy whipping cream (8oz)
- Pound or slice chicken breasts to 1/2 inch thick long slices. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.
- Mix the bread crumbs and paprika in a small bowl, and coat the chicken pieces.
- Heat the butter and olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
- Remove the toothpicks, and transfer the breasts to a warm platter.
- Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet.
- Cook, stirring until thickened, and pour over the chicken. Serve warm.
- 1 bunch thin asparagus spears, trimmed
- 3 tablespoons olive oil
- 1 1/2 tablespoons grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon lemon juice
- Preheat an oven to 425 degrees F.
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic,lemon, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
- 2/3 cup all-purpose flour
- 5 1/2 cups flaked sweetened coconut
- 1/4 teaspoon salt
- 14 oz. can sweetened condensed milk
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- Semisweet chocolate (optional)
- Preheat oven to 350 degrees F and line cookie sheets with parchment paper.
- In a large bowl, stir together the flour, coconut and salt. Stir in the vanialla and almond extract into the sweetened condensed milk then add to coconut mixture until well blended.
- Refigerate the mixture until col, about 1-2 hours. This will make the mixture earier to form.
- Using an ice cream scoop or your hands, form into balls and drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven or until coconut is toasted.
- Optional: melt semi sweet chocolate and drizzle on-top of macaroons.
The wine I used, from Trader Joe's
Inside view of the chicken, wrapped around cheese and ham.