This happens a lot in our kitchen. . . we call it tempting fate. It’s a fun idea to go to your favorite recipe site, grab a recipe of something you’ve always wanted to try, and then just cook it. We find ourselves trying some super-simple recipes all the way to attempting some really wacky ones. Most of the time, it’s just “Here is the basic recipe I wanted to try, but what if we do it another fun way by changing a few of the ingredients to make it uniquely our own. This technique makes it so you never have another dull dinner. You’re always trying something new. You can do this on any budget and go as extreme as you like.
To some people, making a PB&J sandwich is scary. If this sounds like you, go make that tonight. Every great cook started somewhere!
To others, making something like Chicken Cordon Bleu sounds too difficult. It’s really only as scary as you convince yourself that it is. So take a chance in the kitchen, and you will amaze yourself. Start small if you need to, but try something new. Taking a chance in the kitchen is like taking a chance in life . . . you never know until you try.
If cooking Chicken Cordon Bleu seems frighteningly difficult. Then here is a simple one for you:
Chicken Cordon Bleu
6 skinless, boneless Chicken Breast Halves
2 Cups Shredded Cheese (your favorite style)
6 Slices Ham (lunch-meat style)
3 Tablespoons All-Purpose Flour
1 Teaspoon Paprika
6 Tablespoons Butter
1/2 Cup Dry White Wine
2 Tablespoons Chicken Stock
1 Tablespoon Cornstarch
1 Cup Heavy Whipping Cream
1. Preheat oven to 350°.
Pound the chicken breasts ¼” to ½” thick. 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, roll up, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides, approximately 10 minutes. Place in oven for an additional 20 minutes until chicken is no longer pink and juices run clear.
3. Add the cream, wine, bouillon, and cornstarch in a separate frying pan, and whisk and simmer for 10 minutes until thickened. Pour over chicken for the last 10 minutes of cooking.
4. Remove the toothpicks, and transfer the breasts to a warm platter.
Try it today! Before you leave work, browse your favorite site. (I know we all work all day with no time to browse sites…) Find a recipe that you would love to try, and then just go cook it! You will be amazed and what you can accomplish.