Home > Meat > Chicken Cordon Bleu… Sort of.

Chicken Cordon Bleu… Sort of.

ed103160_1007_stchkbreast_lI don’t stuff my chicken nearly enough.  Matter of fact, I rarely ever bake chicken anymore.  Somehow, I got convinced that I never have anything to go in my chicken boobs.

The other day, I decided to pop over to Domestic Servitude to see if I couldn’t find some ingenious recipe one of those girls came up with from odds and ends around the house cause I was sick to death of fried or grilled chicken.  I mean, there’s only so many ways to change the flavor of fried or grilled chicken.  I think I’ve tried all of them.

I found this mix up Danae offered and then this one from Kaya and was all, “OMG, Rayne.  You’re a fucking kick ass cook with no creativity whatsoever.  Get your ass in gear, chica.”  and stuffed my nose in the fridge.  When I backed out of the fridge, I was carrying American cheese, ham, onions and garlic.

I don’t pound my boobs.  I don’t really see the point.  Pockets work just as well.  I just make sure to get really huge boobs, trim them and cut a pocket into them.

According to M, my mistake was not sauteing the onions and garlic first.  I liked it that way.  But what do I know? He’s the boss.  Lol.

I used 4 slices of ham and two slices of cheese for each boob.  I layered it two ham, two cheese, two ham.  Then I julienned (I realize it’s an adjective but damn it! It should be a verb!) an onion and minced some garlic and arranged it on top of the last layer of ham.  And finally! I rolled it up and stuffed it in the pocket.  No toothpicks necessary!

Throw a bit of S&P on the outside and voila! Stuffed chicken boobs.

I used Kaya’s 400F for 30 minutes method cause it was already 7:30 when I figured out what to make.  I probably could have taken them out a minute or two earlier, but they came out fantabulous.

However! If you can avoid it, I’d suggest not using American cheese.  We had $10 to our name and one more day of bus fare before payday so American cheese was our only option.  I’d suggest a more substantial cheese like cheddar, mozz or provolone.  The American cheese pretty much disintegrated.  The flavor was awesome! There just wasn’t any cheese left.

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