Chicken Cordon Blue

Chicken Cordon Blue recipe

Ingredients for chicken cordon blue:

• 25 Ritz crackers (I used whole wheat crackers and loved the extra nuttiness)
• 4 slices hearty sandwich bread, white or wheat (again, used homemade wheat bread and it was hearty and delicious)
• 6 tablespoons butter, melted
• 8 thin slices deli ham (about 8 ounces)
• 2 cups shredded swiss cheese
• 4 thick boneless, skinless chicken breasts (about 2 pounds total), see note
• Salt and pepper
• 3 large eggs
• 2 tablespoons Dijon mustard
• 1 cup all-purpose flour

Directions:

Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Trickle(drizzle) in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for about 3 - 5 minutes, stir it occasionally, until the crumbs are lightly brown golden. Transfer the crumbs to a shallow baking dish. Leave the oven on.Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too small, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (if you like,you can use a toothpick to gently secure the pocket edge). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, minimum 20 minutes.In another shallow dish or pie plate, beat the eggs and mustard.Then, place the flour in a third shallow dish after that remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, approximately 10 minutes. Move the chicken to a middle rack in the oven and reduce the temperature to 400 (you don’t have to leave the chicken out of the oven while you are adjusting temperature), and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25 to 30 minutes. Let the chicken rest for about 5 minutes before serving.(melskitchencafe.com)

Vegetarian Vegetable Lasagne

Vegetarian Vegetable Lasagne recipe

Ingredients:

• 2 Tbsp. olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 cup diced green pepper
• 1/2 cup diced red pepper
• 1/2 cup diced zucchini
• 8 oz. sliced mushrooms
• 2 26 oz. jars spaghetti sauce or 6 cups homemade spaghetti sauce
• kosher salt and black pepper to taste
• 15 oz. part-skim ricotta cheese
• 2 large eggs, lightly beaten
• 1 cup shredded asiago cheese
• 12 oven-ready lasagna noodles, such as Ronzoni or Barilla
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Directions :

Preheat oven to 375 degrees F.Heat olive oil in a large (12 or 14-inch) skillet over medium heat. Then add onions, garlic and peppers. Saute several minutes until vegetables start to soften.Add zucchini and mushrooms. Saute 2 to 3 more minutes until the vegetables have released most of their water. Stir in spaghetti sauceand bring to a boil, then reduce heat and let the sauce simmer about 7 to 10 minutes. Taste and adjust seasonings.In a medium bowl eggs, mix ricotta cheese, and asiago cheese together, put aside.Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan. Top with four lasagna noodles, going crosswise. It's okay if they overlap. Top with 1/2 of the ricotta mixture, the Parmesan cheese and 1/3 of the sauce.Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce. Top with the remaining lasagna noodles and remaining spaghetti sauce. Sprinkle the remaining mozzarella over the spaghetti sauce.Cover with aluminum foil, and bake 30 minutes. Remove foil, and bake another 10-20 minutes until golden and bubbly. Let vegetable lasagna rest 15 minutes before cutting.

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Cheese and potato pie

Cheese and potato pie recipe

Ingredients:

• 750 g potatoes (peeled and quartered)
• 40 g butter
• 1 large onion (thinly sliced)
• 100 ml milk
• 200 g Cheddar, Double Gloucester or Red Leicester cheese, grated
• 1 tsp mustard
• Sea salt and freshly ground black pepper
• 2-3 tomatoes, sliced

Directions:

Preheat the oven to 200°C/fan 180°C/gas 6. Cook the potatoes in boiling salted water for 15 - 20 minutes until tender(soft).While the potatoes are cooking, melt the butter in a pan and gently sauté(or fry) the onion until lightly golden and sweet. This will take about 10 mins. Add the milk to the pan and heat until almost boiling.Then drain the potatoes and return to the pan. Mash really well with a potato masher, and then put in the milk and onion, three-quarters(3/4) of the cheese, the mustard and some seasoning.Transfer to a buttered oven proof dish, scatter over the remaining cheese and lay the tomato slices on top and season again if you wish.Bake for 20 to 25 mins until the top is bubbling and lightly golden.And that's it,enjoy!

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Parmesan-Dijon Chicken Breasts

Parmesan-Dijon Chicken Breasts recipe

Ingredients forchicken breasts:

• 3/4 cup Fiber One original bran cereal
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried basil leaves
• 1/4 teaspoon garlic salt
• 1/4 teaspoon coarse ground black pepper
• 1 egg white, beaten
• 2 tablespoons Dijon mustard
• 4 boneless skinless chicken breasts (about 1 1/4 lb)
• 1 tablespoon canola or vegetable oil

Preparation method:

Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.Then, place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).In shallow bowl, mix cereal,basil, cheese, garlic ,pepper and salt. In another shallow bowl, mix egg white and mustard until blended.Dip chicken into egg white mixture, after that coat well with cereal mixture, place in pan. Drizzle oil over chicken.Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

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Chicken biryani pilau