Chicken Thigh Cordon Blu

-
Chicken Thigh Cordon Blu
     This is my take on classic chicken cordon blu, I like risotto with this (the same recipe from the pan seared chicken post) and some green beans for a meal that is fancy and budget friendly.  I tried using boneless skinless chicken thighs for this but they tend to have a little of the joint left in, by the time i trimmed them the way I like it took about the same amount of time and starting with the bone in skin on thighs that are cheaper. 


Ingerdients

8 chicken thighs
8 slices of ham 
12 slices Swiss cheese
2 eggs
1 cup flour
1 cup bread crumbs
1 chicken ramen noodle seasoning packet
2 table spoons oil


     Remove the skin and debone the chicken thighs and trim off any fat.  Take a piece of plastic wrap and lay the chicken on one side then fold the other side over the top.  Be sure you are using a big enough piece of wrap for the chicken to flatten out and remain covered.  If you have a meat mallet that's great use it, i use a rolling pin (i have heard of people using wine bottles or rubber mallets wrapped in foil too) but use whatever works for you to pound out the chicken until it is about 1/4 inch thick.  When you have all the thighs flattened one at a time lay them out and put on the ham and 1 slice of the Swiss cheese.  I put slices in the ingredients list, I buy the blocks of cheese, 1 slice is just to give you and idea of the amount to use.  Roll the thighs ham and cheese being sure to tuck in the sides as you go.  Now lets set up the breading station, mix the ramen packet into 1 cup of flour and place on a plate.  Next whisk 2 eggs in a bowl and last add the bread crumbs to another plate.  Coat the rolled chicken with the flour then cover with egg finally roll it in the bread crumbs.  When you have all the pieces coated cover them and let them rest in the fridge for an hour (I have read you can go up to 8 hours in the fridge but i have never tried it).  Resting the chicken before you cook it will keep the breading from just sliding off.  Now heat the oil in a pan, be sure the oil is hot and don't crowd the pan to keep your cordon blu from getting greasy.  Cook for 7 minutes on each side, that's top bottom and each side so 7 minutes 4 times.  When you are on the last side grate 1/2 a slice of Swiss cheese on each one.  Let rest for 5 minutes before serving. Enjoy!!




Risotto 

     Risotto is easier than you think.  Really you just change up the process for making rice for a great side dish.


1/2 cup short grain white rice
2 cups chicken stock
2 table spoons butter
1/4 medium onion (finely chopped)
2 cloves garlic (minced)
salt and pepper

     Melt the butter in a small skillet and add onions.  Cook the onions until they are translucent and add the garlic and the rice.  toast the rice for 2 minutes being to stir it to coat the rice with the butter.  Start adding the chicken stock 1/4 cup at a time.  Stir the mixture frequently until the stock is nearly all evaporated then add another 1/4 cup.  Repeat this process until the rice is cooked through.  When the rice is fully cooked add salt and pepper to taste.



Running total

     I use 2 of these for a serving size so it's a pretty big meal.  This is more expensive than most or our meals but it is worth it.  Great for date night or a special occasion.  



This meal $2.45

Running total $38.57


Comments

Post a Comment

Popular posts from this blog

Vegetarian Swaps

-
Vegetarian Swaps      Until recently when I told a friend about my blog and she mentioned she was a vegetarian, I had not really thought about vegetarian recipes.  Some recipes are vegetarian naturally, you can't really add meat to overnight oats.       Many of my recipes can be converted to vegetarian pretty easily.  Here is a list with swaps  I recommend.      1. Breakfast Burritos - if you don't eat eggs simply swap eggs for a vegetarian egg substitute.      2. Saucy Chicken Stir Fry - The sauce makes this dish, so just leave out the chicken and replace the chicken stock with vegetable stock (I hope you make your own to keep the cost down).      3. Chorizo and Black Bean Burritos - Soyrizo is a great swap for traditional chorizo, and I think the price is about the same.  I use soyrizo in place of chorizo anytime it is on sale and no one can tell the difference. ...
Read more

Tuna Casserole

-
Tuna Casserole      I'm a little slow getting this posted, I got the noodles on sale at Woodman's for $0.49.  Going forward I will try to get recipes posted while sales are still active, I was just a little to slow on this one.      This is the classic easy Tuna Casserole your grandma made.  It's a simple recipe with cheap ingredients for any weeknight dinner Ingredients 1 - 12 oz package of egg noodles 1/2 of a medium onion 1/2 of 1 package of cream cheese 2 cans cream of mushroom soup 3 - 5 oz cans of tuna 1 cup frozen peas 1 cup shredded cheddar cheese      Start by adding the noodles to a pot of boiling salted water, cook them for about 5 minutes (or about a minute less than the package instructions) until they are firm and still have a little bite to them.  As the noodles cook saute the onion.  When the noodles are done drain them and add the onion and cream cheese while the nood...
Read more

Chorizo Breakfast Crunch Wrap

-
Chorizo Breakfast Crunch Wrap      This is similar to the Taco Bell AM Crunch Wraps just different ingredients.  I became a big fan of the AM Crunch Wraps at Taco Bell because of the hash browns in the middle and chorizo and potatoes were made to go together so what could be better.  Of course i add onions to the chorizo for the flavor and to stretch the chorizo to make more wraps. Ingredients 8 - 10" tortillas 2 -  9 oz package of chorizo 1/2 cup black beans  1 medium onion 2 large potatoes 6 eggs      I start by shredding the potatoes and fry them up in 8 - 2 inch round hash browns.  While those are cooking chop up the onion and fry it up too.  When the onion is nearly done add the chorizo and cook that up too.  Add the beans to the onion and chorizo.  Now scramble the eggs.  To assemble put the chorizo mixture in the center of a tortilla, top with a hash brown, then the eggs on t...
Read more