Easy Pleasy Chicken Cordon Bleu For Two

I was in the mood for something rather fancy, but something that won’t break my savings. I wasn’t in the mood of eating out either since we just went grocery shopping few days ago. So, I was thinking about easy and fancy at the same time…

This was inspired by my grandmother’s recipe. I remember she used to make special deboned stuffed chicken with liver pate, and we always loved it.

I saw in the fridge that we still have one of those liver and cheese cold cut, and turkey cold cut. I’m thinking fancy, but using what I already have at hands, and healthier, maybe? Using the turkey instead of ham? Why not?!

This what I came out with:

2 chicken breast
Garlic salt to season
Garlic powder to season, and to mix with the flour
Paprika to season, and to mix with the flour
2 slices Liver and cheese cold cut (Oscar Myers have it)
2 slices Manchego or swiss cheese (I bought slices from local grocer that has slices of Manchego)
2 slices ham or turkey (I used turkey)
1/4 cup flour
2 tbs and 2 tsp dry white wine
1/4 chicken bullion
2 tbs butter to fry the chicken (I used Smart Balance)
1 packet of hollandaise sauce (or you can make your own sauce using flour and milk)- I sticked with easy

Pound the chicken breasts with tenderizer as flat as you can. If the breasts are too thick, cut a slit or pocket in the middle. Season the breasts with garlic salt and paprika evenly. Place the filling- liver and cheese, turkey, and cheese slices in the pocket or lay them flat on the chicken breasts so you can roll them. Use toothpicks to hold the roll or to close the pocket.

Mix the flour with paprika and garlic powder. Coast the rolled chicken breasts with the flour mix.

In the medium high heat, melt the butter in a sauce pan. Brown chicken breasts on all sides. When they are brown, pour the wine and put in chicken bullion. Make sure that the chicken bullion dissolves. Reduce heat and cover. Let it simmer for 30 minutes.

Meanwhile, make the packet of hollandaise sauce mix in separate sauce pan. When it is done, keep it in a low heat until the chicken is done.

Plate the chicken breasts. If you like, pour a little juice on top on each (I did it), then pour the hollandaise sauce on top. Then, serve them whole or in slices (fancier ;))! ENJOY!!!

Ps. My husband and I love them!!

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Flavorbliss Carribean Jerk Chicken

I made this chicken for a party, and had rave reviews. People have been asking for the recipe. The truth is, I copied the recipe from 2-3 different sources and I do that often to find easier ways of doing things or to see if I can use what I have in my fridge or in the pantry. So, I didn’t have any answer to one when people asked me. My bad! I tried to compile all the recipes into one, and kitchen tested it… this is what I got. I hope this chicken would taste the same with the other time that I made it.  Last time, I also marinated the chicken for 2 days in the fridge with the ziplock bag, and turned them over once.

I created this recipe based those recipes I found. It was exciting trying to re-create truly my own recipe based on others. It was just like making recipe from a scratch! Anyhow, this recipe is tested. I like sweets, I think the recipe needed more sugar. But, when others tried it, they said that it is just right. I think it’s because the longer the chicken sits, the more flavors the chicken would absorb from the marinade. So, the longer you marinate, the stronger the taste would be. Use the herb and sugar to your liking in moderation.

1/2 cup malt vinegar (or white vinegar)

1 cup of orange juice from concentrate

1 onion, minced, or  1 tbsp onion powder will do

2 Tsp dried thyme or 4 Tsp fresh thyme leaves, chopped

2 Tbsp olive oil

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons ground allspice

2 teaspoons ground cinnamon

2 teaspoons ground rosemary

2 teaspoons ground sage

2 teaspoons ground nutmeg

2 teaspoons ground ginger

2 teaspoons garlic powder

2 1/2 teaspoons molasses

1/2 cup brown sugar

1 roasting chicken, cut in half, lengthwise or use drumsticks

1 tbsp lime juice, or  as needed (the marinade will taste acidic but the acid will burn after cooking)

1 teaspoon cornstarch dissolves in a little water (to thicken the marinade)

Make sure that you tenderize the chicken well by either using unflavored tenderizer powder, tool, or even poke the chicken with fork all over it. This will make sure that the marinade would be absorbed.

Put vinegar, orange juice, garlic powder, onion, thyme, olive oil, salt, pepper, allspice, cinnamon, rosemary, sage, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth and mix well. Then, put the mixture and brown sugar into a pot until it comes to boil.

Remove from heat. Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour the marinade mixture when it cools down over the chicken, and coat well. Refrigerate at least overnight, turn the freezer bag once to distribute the marinade.

Good Luck! and let me know if yours turn out well!

Flavorbliss Penne Pasta

Ok, it’s the weekend. And no, I didn’t plan to cook anything. My week had been very busy that we ate out almost every night. Now that the weekend is here, and I have spent all the weekend play money on meals on the weekdays, I thought that we would stay home and cook. Besides, cooking has always been my stress relief.

So, with the leftover BBQ chicken that we had, I made this, as my husband said, delicious, flavorful creamy penne. It was very easy to make. It was based on a basic white sauce for pasta and add little spices and cheese. You can use any kind of cheese you like as long as it melts well, and of course, flavorful. I used Muenster and Parmesan because I had that ready in my fridge.

Makes Two

1/2 of 12 oz bag penne
1/4 cup and 1 tablespoon butter
1 1/2 tbp flour
1 1/2 cup of half and half
1/2 tsp oregano
1 bbq chicken breast- cut up to pieces
4 pieces baby bella mushroom- slice
dash of pepper
1 tsp garlic powder
6 slices muenster cheese- cut up to pieces
1/3 cup grated parmesan cheese

In a small pot, boil penne as the packaging instruction. Put a little salt and oil to taste.

In another pot, melt butter. When it melts, put in half and half, and mix well. Bring it to a boil, then mix in all the cheese and spices. Make sure that the cheese melts well. Just before the pot is removed from the heat, put in slices of mushroom. Bring it to boil, remove from heat.

Arrange the penne pasta on a plate with pieces of the bbq chicken on top. Pour the creamy sauce on top of the arranged penne pasta. Viola!

Serves hot.