chicken breast

Cordon Brie

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I had been thinking of and lusting for chicken cordon bleu the whole day long, so on my way home I stopped at the store to buy the ingredients.
They should have been : Two large, boneless/skinless chicken breasts, a pack of sliced ham and a pack of sliced swiss cheese.
However, when I got home I realized that I had forgotten the swiss cheese. At first I wanted to rush back to the shop to get the swiss cheese, but when I took the eggs for the breading out of the fridge I saw a lovely brie cheese and made an executive decision – “tonight’s chicken cordon bleu shall contain brie instead of swiss”.
During dinner, I decided that from now on, ALL cordon bleu in my house will be made with brie. Brie is so much more tasty and runny than swiss, so it makes the perfect filling.
Long live ” Cordon ~~Bleu~~ Brie ” !
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Bon Appétit ! Life is Good !
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P.S.
If you are a light eater, you might want to cut each cordon brie into half before breading to yield 4 four portions instead of the two I prepared for Bella and I
– one to be served hot for tonight, the other one to be served cold (room temperature) tomorrow.
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Honey/Yogurt Dressing:
Mix 1/3 cup mayo, 1/3 cup greek yogurt, 1 tblsp honey, kosher salt and cayenne pepper to taste; whisk until smooth, check/adjust seasoning
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Click here for more Cordon Bleu on ChefsOpinion
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Cordon Brie

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: peel and cut 1 medium size avocado into bite-size pieces, cut 6 ea red radishes into wedges, add the heart of 1 small endive and 2 oz of yogurt dressing

: Endive, Radish And Avocado Salad In Yogurt Dressing

: cut the 8 oz breasts horizontally into 4 cutlets, score lightly to avoid shrinkage

: to each of two cutlets, add 1 slice ham and one 3 oz slice of brie

: top both pieces with 1 slice ham each

: top both with the remaining two cutlets

: whisk two whole eggs with 2 tblsp shredded parmesan cheese, 1 tsp sriracha, 1/2 tsp garlic paste and kosher salt to taste

: flour, egg mix, bread crumbs

: saute both cordon brie in 4 tblsp vegetable oil until almost done, discard oil, add 2 oz whole butter, finish cooking on both sides; serves 2 VERY large portions or 4 regular portions if cut in half before breading

: Cordon Brie

: Cordon Brie

: Cordon Brie

: Cordon Brie

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BREAKFAST OF CHAMPIONS # 57 – Chicken, Spinach And Potato Frittata

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A bowl of granola for breakfast is a wonderful thing for a lot of folks – but for me, it is NOT.
If I want my day to start on a happy note, I need food that say’s HAPPY to me.
A bowl of granola or such just says BAHH to me and is, in my humble opinion, but a sorry excuse for a satisfying breakfast 😦 .
On the other hand, a delicious frittata – now we are talking ! 🙂
Throw in a couple of gherkins, a few green leaves and grape tomatoes in yogurt/honey dressing and Voilà ! – bring it on, tough day !
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Bon Appétit ! Life is Good !
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Click here for more Breakfast of Champions on ChefsOpinion
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Yogurt/Honey Dressing :
Whisk together 2 tblsp greek yogurt, 1 tsp organic honey, 1 tsp rice vinegar, kosher salt and cayenne pepper to taste
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Chicken, Spinach And Potato Frittata

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Cook 2 lbs peeled potatoes in lightly salted water until tender but NOT falling apart, drain, let cool enough to handle, cut into fine slices

: slice 2 med-size chicken breasts into slices, season with 1 tsp garlic paste, fresh-cracked black pepper and kosher salt to taste

: saute the chicken in 1/2 tblsp olive oil until cooked through

: remove chicken from pan, reserve

: saute the potato slices in 1 tblsp olive oil until browned

: return the chicken to the pan

: add 2 oz cleaned fresh spinach, saute for one minute

: add 6 whole whisked eggs

: cook on low heat until eggs have set, flip eggs to other side, cook until lightly browned; serve with gherkins and small salad of greens and tomatoes in honey/yogurt dressing; serves 4

: Chicken, Spinach And Potato Frittata

: Chicken, Spinach And Potato Frittata

: Chicken, Spinach And Potato Frittata

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Panko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressing

Link to “Hans’ Lighter, Healthier Comfort Food”
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This is a great dish for the times when you need / want a quick and easy meal which represent’s culinary simplicity but not culinary banality 🙂
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Bon Appetit ! Life is Good !
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Panko Breaded Cicken Breast & Romain In Sun Dried Tomato Dressing

Panko Breaded Chicken Breast & Romaine In Sun Dried Tomato Dressing

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: season chicken breasts with kosher salt and black pepper, bread in flour/egg/panko

: saute in clarified butter

: almost……..

: Panko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressing

: dress romaine leaves with a dressing of finely chopped sundried tomatoes, lime juice, olive oil, kosher salt and cayenne pepper

: Panko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressing

: Panko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressing

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The Slammer

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It is great to have the liberty to name the dishes one creates, even using somewhat goofy but fitting names, such as “The Slammer” 🙂
This is one of the dishes which owe their creation to the fact that sometimes I think I have nothing in the fridge to prep a great meal and going to the shop is not an option. Out of this familiar dilemma, sometimes a wonderful dish finds the light of day, as happened with this mouthwatering, sexy sandwich.
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Bon Appetit ! Life is Good !
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Link to Hans’ Homemade Buffalo Sauce
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The Slammer

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: grill a thick and a thin slice of whole wheat bread which you generously brushed with garlic paste

: spread both slices of bread on one side with Hans’Homemade Buffalo Sauce

: season chicken breast with kosher salt, cayenne pepper, soy sauce and granulated garlic, saute in canola oil

: slice tomamto and radish, season with kosher salt and cayenne pepper

: add sliced avocado tothe thicker slice of bread, drizzle with olive oil and lemon juice, sprinkle with kosher salt and fresh cracked pepper

: add the sliced tomatoes

: top with cucumber shavings

: top with parmigiano reggiano shavings

: top with sliced chicken

: top with radish

: top whith second, thin slice of grilled bread

: The Slammer

: The Slammer

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Chicken Sandwich On A Pretzel Roll

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Sometimes, in our quest to make evermore beautiful, innovative, stunning, different food, we forget that a simple sandwich, if done well, can give enormous culinary satisfaction if it hit’s the right spot at the right time.
This afternoon was the right time for me to just have a sandwich, a cold beer and a good movie 🙂
The sandwich was a scrumptious Chicken Sandwich, the brewskies were Negra Modelo’s and the movie was Reservoir Dogs.

Bon Appetit ! Life is Good !
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Click here for Garam Masala recipe
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Chicken Sandwich On A Pretzel Roll

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Preparation :
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score the top of a skinless chicken breast crosswise, season with cayenne pepper, kosher salt, granulated garlic and garam masala, saute in butter until just done, remove to catting board, let rest for 5 minutes

score the top of a skinless chicken breast across, season with cayenne pepper, kosher salt, granulated garlic and garam masala, saute in butter until just done, remove to cutting board, let rest for 5 minutes

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