Chicken Cordon Bleu for My Funny Valentine

I would have to guess my life long motto should be "better late than never". Well I did promise you my sweeties favorite V-day meal, and no it couldn't be simpler. It really isn't (or didn't start out as) a french dish. It is thought to be an American take on a Swiss dish of Veal Cordon Bleu, in which veal is wrapped around the ham and cheese. It became an American classic in the 1960's and appeared on many a fine restaurant menu in it's day. In any event I have made this for Michael many times over the years, usually only for his birthday and it really is so simple and delicious I don't know why it's not a meal in our "rotation" of things to prepare. I did switch it up a bit by using Emeril's Esscence Seasoning which I make myself. He has it posted all over the food network. The basic recipe I followed is Emeril"s Chicken Cordoon Bleu here at MarthaStewart.com.
Served with garlic mashed potatoes and broccoli, this was an excellent valentine/birthday dinner. Michael was a very happy man again this year.

Pound chicken breasts, roll up and seal, dredge and bread, then brown outside and finish off in the oven.

Slice into rounds.

Chicken Cordon Bleu

Adapted from Emeril Lagasse's 20-40-60:Fresh Food Fast,

Courtesy of Martha Stewart

Ingredients
4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
6 ounces sliced Swiss cheese (4 to 6 slices)
4 ounces thinly sliced prosciutto or Black Forest ham
1 cup all-purpose flour
1 tablespoon plus 2 teaspoons Emeril's Original Essence or Creole Seasoning
2 large eggs
2 tablespoons milk
1 cup fine unseasoned dried bread crumbs
3 tablespoons olive oil
3 teaspoons good dijon mustard
2 tablespoons mayonaise


Directions

Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.
Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Mix mayonaise and dijon mustard and spread over chicken breasts. Divide cheese evenly between 4 pieces of chicken. Arrange prosciutto ham slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or prosciutto ham that extends over the edges. Secure chicken pieces together using toothpicks along the edges to seal the edges.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place bread crumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken bundle in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken bundles.
Heat olive oil in a large skillet over medium-high heat. Place chicken bundles in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more

Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.

*Note: I did not have to use the baking sheet as my skillet is oven safe.


I served ours with Mornay Sauce.
Mornay sauce is simply a traditional Bechamel sauce with the addition of shredded or grated cheese.

Mornay Sauce
Adapted from Cooks Recipes


Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups hot milk
1/2 cup (2 ounces) shredded Gruyere or Swiss cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
Dash ground nutmeg
Salt and freshly ground pepper to taste
Dash of cayenne pepper
2 tablespoons dijon mustard


Directions
Melt butter in a heavy saucepan over low heat. Add flour and cook slowly for about 2 minutes, stirring constantly. Remove from heat. The mixture should get foamy or frothy but not brown.
Add the hot milk and whisk vigorously until smooth. Add the seasonings and return to the heat and boil for about 1 minute over medium high heat. Remove from heat, add cheeses and stir until incorporated completely. Add dijon mustard and cayenne.

Makes about 2 1/4 cup.

Chicken Cordon Bleu drenched in Mornay Sauce with garlic mashed potatoes and broccoli.I hope if you've never tried to make this, you will now. I know I am going to be making it a little more often than once a year.

I am linking this up with:
Sundays At  One Food Club at Cocina Diary
Magazine Mondays at Cream Puffs in Venice
Delicious Dishes at It's a Blog Party
Foodie Fridays at Designs by Gollum
Friday Potluck at E-Kats Kitchen
Fat Camp Fridays at Mangoes and Chutney
Saturday Swap at Quit Eating Out
GCC Recipe Cart Challenge at The Grocery Cart Challenge
Friday Favorites at Whistle Stop Cafe








 

Carla and Michael

Shrimp in Garlic Saffron Broth

Oh, my heart be still! This is a recipe that is dear to my heart. This is one recipe (of many) that we just adore. I first found it and cut it out of Martha Stewart Living magazine way back in 2000. I make it both in the original version, Clams in Garlic Saffron Broth and also with almost any other seafood I can think of to use. It is a very simple yet very satisfying meal accompanied with some good crusty bread for sopping up all of the wonderful broth. We have been eating this for years and it always pleases. Our favorite is with the littleneck clams I have to say. Though even when they are not in season it is very adaptable to most seafood.  Our preference is to serve it over linguine.

I think the first time I served this, Michael fell in love with me all over again. That says something about a good recipe.While we're on the subject, Monday is Valentines Day and also Michael's Birthday. So stop back by next week to see what he requested for his Birthday Dinner.

Saucy! Ready for the shrimp to cook.

Shrimp in for a quick dip.

Turning pink and plumping up.

Shrimp in Garlic Saffron Broth

Adapted from Martha Stewart Living  July/Aug 2000

Ingredients

Large pinch of saffron
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 large shallots, finely chopped
1/2 cup dry white wine
1 1/2 pound 31/40 shrimp
1 tomato, seeded and cut into 1/4-inch dice
3 tablespoons chopped fresh flat-leaf parsley
Pinch of freshly ground pepper

Directions

Crumble saffron into 1 cup of boiling water. Set aside to steep.

Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add shrimp, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until shrimp are pink, 3 to 5 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

Serves 4 to 6.

Best served over pasta or rice.


 

Carla and Michael