Chicken & Wild Rice Soup
Chicken Wild Rice Soup is not a soup what you would make every day. This soup is more for a special occasion.
Tag: Chicken
Chicken Sandwich
At times you have this leftover chicken or turkey and what are you going to do with that? Well how about making this sandwich.
Cordon Bleu
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. Source of info from foodtimeline.org
Ingredients
- 4 chicken breast
- 4 slices of Gouda Cheese
- 4 slices of ham
- 1/2 cup of flour
- all season
- 2 eggs
- 1-1/2 cup of bread crumbs
- canola oil
For the Hollandaise Sauce
- 1 egg yolk
- Pinch fine salt
- Pinch white pepper
- Pinch paprika
- 1/4 teaspoon lemon juice
- 1/4 teaspoon hot sauce
- 1 stick melted butter
Instructions
- Butterfly the chicken breast. Don’t cut it all the way through. Put 1 slice of Gouda Cheese and 1 slice of ham in the chicken breast, and close it. Season with seasoned salt, or any seasoning you prefer.
- Dip the chicken breast in the flour.
- Dip the chicken breast in the egg wash (egg mixed with water)
- Dip the chicken breast in the bread crumbs
- Heat the canola oil to 375F (medium high on electric stove 7) and fry the chicken breast on each side. That shouldn’t take more then 3 minutes. When all the chicken breast are fried put in a preheated 350F oven for 20 minutes.
- In the meantime you can make the Hollandaise Sauce the following way. Place the egg yolk in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the melted butter into the food processor very slowly and turn the food processor on slow. If the sauce is not thick enough add another egg yolk and to thin it out add warm water. You don’t have to eat the cordon bleu with the Hollandaise Sauce it taste good without it to.
*Arrisje’s Recipe Cards. Right Click on the pics below, save to your hard drive and print as a 4×6 pic*
Ingredients
- 4 chicken breast
- 4 slices of Gouda Cheese
- 4 slices of ham
- 1/2 cup of flour
- all season
- 2 eggs
- 1-1/2 cup of bread crumbs
- canola oil
For the Hollandaise Sauce
- 1 egg yolk
- Pinch fine salt
- Pinch white pepper
- Pinch paprika
- 1/4 teaspoon lemon juice
- 1/4 teaspoon hot sauce
- 1 stick melted butter
Instructions
- Butterfly the chicken breast. Don't cut it all the way through. Put 1 slice of Gouda Cheese and 1 slice of ham in the chicken breast, and close it. Season with seasoned salt, or any seasoning you prefer.
- Dip the chicken breast in the flour.
- Dip the chicken breast in the egg wash
- Dip the chicken breast in the bread crumbs
- Heat the canola oil to 375F and fry the chicken breast on each side. That shouldn't take more then 3 minutes. When all the chicken breast are fried put in a preheated 325F oven for 15 minutes.
- In the meantime you can make the Hollandaise Sauce the following way. Place the egg yolk in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the melted butter into the food processor very slowly and turn the food processor on slow. If the sauce is not thick enough add another egg yolk and to thin it out add warm water. You don't have to eat the cordon bleu with the Hollandaise Sauce it taste good without it to.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Chicken Parmesan
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.
BBR Brown Beans and Rice (Suriname)
Suriname’s food is an exotic mix of East Indian, Indian, Creole, Indonesian and Chinese cuisines with a touch of Caribbean thrown in; the cheapest eateries are warungs, Javanese food stalls serving fried noodle and rice dishes. This recipe BBR is the abbreviation of Brown Beans and Rice and very popular in Suriname and Holland. The most important ingredients in this dish is beans and meat. You can use all sorts of meats: beef, chicken, pork. This is a good dish where you can use your left over meat