From My Kitchen to Yours .....
I found this recipe as a copy of T.G.I Friday Spicy Cajun Pasta. I made a few changes to it. Instead of adding garlic I added pesto and couldn’t resist to add some Alfredo Sauce. If you want to lower the calories use whole wheat fettuccine noodles and leave the Alfredo Sauce out.
I got this original recipe of Todd’s Secret Recipe. It suppose to be a clone for KFC baked chicken, and I got to say it truly is a tasty dish. The only change I made was to leave the msg out,added brown sugar to the …
The term “Cordon Bleu” (by itself) relates to a special order of French knights. Presumably, by association, cordon bleu as it relates to recipes (as in, chicken cordon bleu…boneless breast of chicken wrapped around cheese and thinly sliced ham) also originated in France as dishes of distinguished classes. Food historians tell us the notion is debatable.
On the other hand? Recipes are not invented. They evolve. Culinary evidence confirms roulades and bracioline composed of veal/chicken, ham and cheese were favored in centuries past by several cultures and cuisines. Most notably: Germany, Austria, Switzerland, France, and Italy. Recipes (and recipe names) varied according local tastes and language. Italian-inspired recipes generally feature prosciutto (ham) and Parmesan (cheese). “Cordon bleu,” as we Americans know it today, first surfaced in the early 1960s. Our country’s culinary interpretation parlayed prosciutto for thinly sliced deli ham and Parmesan for mozzerella, Gruyere, or Swiss cheese. Old World masterpiece going with the flow. The perfect American convergence. Of course? The timing was perfect.
Chicken parmesan, chicken parmigiana, or (Italian Pollo alla parmigiana) is a popular Italian dish. It is made up of a chicken breast covered in bread crumbs and topped with tomato sauce and mozzarella. The chicken may be baked or fried. It is always served over spaghetti. Some variations of the traditional recipe may call for the use of Parmigiano-Reggiano (parmesan cheese) in addition to, or as a substitute for, mozzarella. This may reflect a confused belief that the dish is so-named because it contains parmesan cheese; in fact both the dish and the cheese are (separately) named for the Parma region of Italy.
The “Parma” in Australia is a very popular pub meal often served with a beer. for normally $10 AUD you can buy a “pot n’ Parma” for lunch. In some Australian states groups of Chicken Parmigiana eaters have started clubs such as CPAS (Chicken Parma Appreciation Society). These groups are mostly male dominated.
Chicken, you can fix them so many ways. Lately I like my chicken skinless. And the good part is that it’s healthier, so I am told :), and this one doesn’t take you know time to grill, and you only need 3 ingredients.