Archive for chicken cordon bleu

My Impromptu Chicken Cordon Bleu, et al… (Products of our Broken Refrigerator)

Posted in RECIPES EXCHANGE :), Uncategorized with tags , , , , , on March 9, 2009 by ketchupplease

cordon-bleu25

Well, well, well.. I’m proud of my   impromptu dish! A product of my   Domestic UN-Goddessness — yes ,”un-goddess”…

My fault, our refrigerator broke down last night. It’s been quite a while since the freezer was last defrosted.. and I insisted that we chip the ice so it would defrost quicker. So, we chipped the ice in the freezer with a knife and a meat tenderizer (talk about impatience!) hehe.. and there you go.. refrigerator gas leak!

So, I had to cook our food stocks so it won’t all go to waste.. and voila… my very own version of Chicken Cordon Bleu, Chicken with Cheese and Basil, and Shrimp Parmigiana!

I only used what I had on hand:

VERSION 1:

Skinless Chicken Breasts

Cheddar Cheese

Turkey Bacon

Fresh Asparagus

Ground White Pepper

Thaw chicken breasts. Cook the fresh asparagus in a pan with water and salt to soften it.  Slice the uncooked breast on one side to make a “pocket”. Stuff the breast with sliced cheese, fried bacon, and asparagus.  Sprinkle white pepper inside the pocket. Seal the sides with barbecue stick/s.  Dredge with cornstarch, then dip in egg. Then lastly, cover with Parmesan Breading mixture (below). Fry in medium heat for about 5 mins. 

VERSION 2:

Chicken Breasts

Cheddar Cheese

Fresh Basil Leaves

Same as above. I ran out of bacon so I just stuffed the chicken with cheddar cheese and chopped basil leaves which I just picked from my small Basil plant. Sprinkled with some ground white pepper. Same, same… Dredge in cornstarch, then dip in egg, then roll in Parmesan Breading mixture. Fry in medium heat for about 5 mins. 

BREADING:

1. Cornstarch

2. Egg

3. Hot ‘n Spicy Dry Breadcrumbs

   Grated Parmesan Cheese

   Mixed Herbs

   Dried Basil

Dredge the meat in cornstarch first, then dip in egg. Then roll in Parmesan Breading mixture. As for the Parmesan Breading, adjust ingredients according to taste..  I must have used about 1/2 cup breadcrumbs and 1/4 cup grated parmesan cheese…

MUSHROOM SAUCE

Mushroom Soup Powder Mix (though I think condensed soup might taste better)

Water

Milk (in my case, Anchor fullcream powder milk was the only milk available, haha!)

Ground white pepper

Mix a small portion of mushroom soup mix with water, add milk, and white pepper. Make sure the mixture isn’t very salty coz the cheese in the chicken is already salty. Separate a few tablespoons of the mixture and mix with a little cornstarch. 

Stir over low heat. When already simmering, stir in the cornstarch mixture. Stir until sauce is thick. 

 

SHRIMP PARMIGIANA

Shrimps

Parmesan Breading

I had some shrimps available too, so I just salted the shrimps a bit, then dredged with cornstarch, dipped in egg, then rolled in the Parmesan Breading too. 🙂 

 

Not bad!

🙂

Now, how are we going to eat all of these? Hahaha!

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