Blue Ribbon Chicken Cordon Bleu
Chicken Cordon Bleu
2 chicken breasts
1/4 lb.cheddar cheese
4 t brown sugar
2 t lemon juice
2 t vegetable oil
2 lb.deli ham
1/4 cup butter
1 t brandy extract
1/3 lb.swiss cheese
1;Slice ham into strips-approximately 4 strips per chicken breast.Slice both cheeses into strip-approximately4 strips per chicken breast.Skin and debone chicken breasts.set aside.
2;Melt butter and when completely melted add the brown sugar,brandy extract and the lemon juice,stir.
3;Rinse and pat dry the chicken.put the oil in skillet and turn temperature to medium heat.
4;Place chicken in hot skillet,covering both sides with the sauce.Cook chicken until it is opaque all the way through.
5;Push chicken to side of pan and brown ham in the center of pan.
6;After ham is golden brown,take platter and place four ham strips under each chicken breast.Place swiss cheese horizontally on the breast and the cheddar vertically on the swiss cheese.
7;Place the platter in the oven until cheese is melting.While cheese is melting put the sauce left in pan into a gravy boat and when dinner comes out of oven,pour it over the chicken breasts.Garnish and serve..
1/2 cup butter
1/2 t garlic salt
2 small pieces ginge root
2 cups chicken stock
1/2 cup flour
2 1/2 cups cooked chocken diced
1 t curry
1 t worchester shire saauce
salt and pepper to taste
1 cup tomato juice
1;Melt butter in skillet and add onion,garlic and ginger-saute until onion is cooked.Discard ginger root.Add flour and blend
2;Add chicken stock and tomato juice.Cook and stir until smooth.
3;Add the diced chicken,curry,worchestershire,slt and pepper.
4;Heat and serve over rice with a variety of condiments,such as coconut,chutney,chopped cashews,chopped hard cooked eggs,brown sugar.
Poulet en Papillote
This recipe is easy to prepare and very low in fat.Each person gets to open their own package at the table.A good choice for company served with a salad and baquette.
4 t thyme,salt and pepper
4 boneless,skinned chicken breasts.
8t dijon mustard,course ground,known as "a L"ancienne"
1 large carrot,peeled and julienned
1 large leek,cleaned and julienned
1;Prepare packets by cuttin a 12X16 inch piece of aluminum foil.Fold in half to make a rectangle,then cut into a half-heart shape(like a valentine).Make one packet for each serving.
2:Open the heart and place chicken in the center of one side.Spread 2 t mustard evenly over each breast.Cover the chicken with leeks and carrots.Sprinkle thyme,salt and pepper over the top.Tightly seal edges.
3;Bake at 400* for 20- 25 minutes.Transfer packets to plates.
4;Only 2 grams of fat per serving and 189 calories...
Chicken and Tortilla Casserole
6 chicken breasts,cooked
1 can salsa sauce
1 cup sauer cream
1 cup cheese,grated
1 package flour tortillas
1 can cream of mushroom soup
1 cup milk
1;Dice chicken and cut tortillas into strips.Mix salsa,soup,sour cream,and milk.
2;Layer tortillas,chicken,sauce,and cheese.Pour into baking pan and refrigerate for 24 hours.
3;Bake covered at 325*for 1 hour,then uncovered for 1/2 hour.
Mahogany chicken wings
4 lb.chicken wings
3/4 cup plum sauce
1/3 cup cider vinegar
1/4 cup honey
6 large cloves,garlic minced
1 cup plus 2 taspoon hoisin sauce
1/2 cup light soy sauce
1/4 cup sherry
6 green onions,minced
1;Cut off chicken tips and save for making stock.Combine all ingredients,put wings in,cover and refrigerate 24 hours.
2;preeheat oven to 375* line baking pan with foil.spray a baking rack and put in pan.Drain chicken reserving marinade for basting.Arrange meat on rack and bake for 30 minutes.Drain liquid from pan,baste,turn,baste,and bake another 30 minutes.
serve hot or cold,,serves 10