Chicken Cordon Bleu
Re-heating secrets included !
is a fun dish using one style of Chicken Cordon Bleu as the
framework. Our rice and vegetable side is a basic vegetable
paella using the Pinchito spice to pep it up.
the chicken - Olive oil, boneless
chicken breasts, Manchego Cheese,
For the rice - Olive
oil, red & green bell peppers, celery, shallots, garlic,
grape tomatoes, green peas, short grain
or paella rice & water.
- Southern Spain Pinchito Spice (from Savory Spice Shop) Rick's
Chef Salt, fresh ground pepper (you can also season the rice
if you choose with numerous herbs like; parsley, Italian, Herbs,
chervil, thyme and others.)
the breasts with Pinchito spice and saute
in olive oil till about medium doneness. Remove and place
on a baking tray. Start heating the
oven to 450°.
like to start sauteing the vegetables before I begin
removing the breasts from the saute pan. Start with the bell
peppers, shallots and garlic. After removing the breasts, add
some water and scrap the pan. Season with Rick's Chef salt
& pepper (and more Pinchito spice?) Pour some sauce onto the
baking tray with the breasts (as shown in video below.) Add
some water to the saute pan and then add the rice. Add more
water and seasoning
the rice is about halfway done, about 8 to 10 minutes in,
top the chicken breasts with sliced jamon serrano
cheese. Now put the chicken breasts in the oven to bake. Continue
cooking the rice and when almost finished add the grape tomatoes
and green peas. Taste and adjust seasoning and a little more
water as needed.
the rice is done, remove the chicken breasts from the oven.
Taste and season both the rice and the sauce on the baking
tray if necessary. Then serve!
made twice what we were planning on eating. A few days later,
when we didn't have time to cook, we had a quick dinner that
took just a couple minutes to heat. And, quite frankly, I
enjoy the browned paella cakes as much or more!
on You Tube!