[chicken cordon bleu]

2 skinless, boneless chicken breasts
2 slices Swiss cheese
2 slices cooked ham (the thick stuff - not deli thin)
1/4 cup bread crumbs
3 Tbsp butter, melted

Preheat oven to 350 degrees.  Coat a baking dish with foil and spray with nonstick spray.  
Pound chicken to 1/4 inch thickness between two pieces of saran wrap.
Sprinkle each piece of chicken with salt and pepper, flip and sprinkle with pepper.  Place one piece of Swiss cheese and 1 piece of ham on each chicken breast.  Roll the chicken breasts and roll each in the melted butter to coat.  Then roll chicken in bread crumbs to lightly cover and place seam side down in baking dish. 
Bake for 30 minutes.  Let rest for 3 minutes and serve.

[rosemary roasted potatoes]

This is adapted from a recipe from Food & Wine Magazine - since there's only two of us, we're often copying flavors but not quantities... 
serves 2

1 large potato
about 1 Tbsp dried rosemary
extra virgin olive oil
black pepper

Cut the potato into 1-inch cubes and place in a pot with cold water (enough to cover the potatoes).  Bring the potatoes and a pinch of salt to a boil and let simmer for 12 minutes.  Drain the potatoes and return to the pot to dry out the chunks.  

Spread foil over a rimmed cookie sheet.  Spread the potatoes on the foil and sprinkle with rosemary.  Drizzle with olive oil and salt and black pepper.  Toss to coat the potatoes.  (There should be enough olive oil to form a thin layer on the bottom).  Roast the potatoes for 45 minutes, stirring a few times and adding olive oil if needed.  When the potatoes are starting to brown, (about 45 minutes), tilt the cookie sheet and pour off any excess oil.  Roast the potatoes for 15 minutes longer, until browned and crisp.  Serve warm.

[broiled salmon with herb mustard glaze]

1/2 tsp dried rosemary
1/2 tsp dried thyme
1 Tbsp cooking sherry (eyeball it)
1 Tbsp extra-virgin olive oil (eyeball it)
2 Tbsp Dijon Mustard 

Mix all together and set aside until needed.

2 4-6oz salmon fillets
salt and black pepper
nonstick spray

Preheat broiler.  Line a baking sheet with heavy duty foil.  Spray the foil with nonstick cooking spray.  Arrange the salmon fillets and sprinkle lightly with salt and pepper.  Broil for 2-3 minutes.  Remove from broiler and spoon mustard mixture over the salmon.  Return pan with salmon to broiler and broil for 5-6 minutes.  Let sit for one min under a piece of foil and serve.

[frontega chicken panini]

Frontega Chicken @ Panera
We used to get this sandwich at Panera - but then they changed their bread so it didn't taste like foccacia bread, but cardboard... so we've missed it.  Now we have the panini maker and I thought I'd give it a shot and as Ben said "Nailed It!"  We're happily basking in the afterglow of a full meal, so I better write this down before I forget what I created...
Chipotle Mayo: (eyeball these amounts)
1/4 cup mayo
1 tsp ground chipotle
1 tsp dried basil
1 tsp dried rosemary
Mix together and adjust to personal taste - cover and place in fridge until ready to use.

2 chicken breasts
3 slices mozzarella
red onion 
foccacia round - about 8" (our local Target sells these rounds that have Parmesan and tomatoes on top -we use that)
Salt and pepper
Olive Oil

In a large skillet, heat about 1 tbsp of olive oil over medium high heat.
Pound chicken breasts to about 1/2 or 1/4" thickness.  Sprinkle with salt and pepper and place in hot skillet.  Flip chicken when side is golden brown.  Prepare a large square of aluminum foil.  When both sides of chicken are golden brown - place on foil and wrap tightly in a foil "purse".  (Note - this means carefully fold the foil so the chicken is well wrapped, but not crushed.  Don't grab the foil and just mush it up - fold it!)  Let the chicken sit for 20 minutes.  

Slice the red onion into very thin slices (you'll need about 6 thin slices of onion, use all of it except the very middle - you want all the circles from each slice).  Set aside.

Cut the foccacia (so you have a top and bottom).

Once the chicken has rested for 20 minutes, remove it from the foil and slice into 1/4" thick strips.  Get the mayo and slather about 1/3 of it onto the bottom piece of the foccacia.  Layer the two chicken breasts, now in strips, on top of the mayo.  Spread out the onion on top of the chicken, try to make it evenly distributed.  Place 3 slices of mozzarella on the chicken.  Slather the top foccacia piece with the rest of the mayo and place on the mozzarella.  Place in a panini maker until cheese is melted.
Related Posts Plugin for WordPress, Blogger...