Chicken Cordon Boyd
It’s ‘Date Night Dinner’ time again. I wanted to make something nice, but easy. I think I have achieved my goal. Chicken! Chicken is what you fix for dinner when you don’t know what to fix for dinner. Everybody likes chicken!
Making something special doesn’t always have to take a lot of time. This dish was easy to prepare and easy to cook. You can make it ahead of time and pop it in the oven whenever you and your date are ready for dinner. Just add something green………..it’s the beginning of asparagus season, so what a perfect match for my Chicken Cordon Boyd.
The really nice thing about writing your own recipes, and having a food blog, is you can name stuff after yourself using a little rhyme, or play on words. Chicken Cordon Bleu is now Chicken Cordon Boyd. A very different recipe than what is in my Betty Crocker Cookbook, from the mid 70’s, but every bit as good.
So for your next Date Night try our Chicken Cordon Boyd.
- 4 thick boneless, skinless chicken breasts
- 4-6 oz. deli-sliced ham, cut into strips about 1″ by 2″
- 4 slices swiss cheese, cut into strips about 1″ by 2″
- salt and freshly ground black pepper to taste
- 1/2 cup panko breadcrumbs
- 1 tablespoon dijon mustard
- 1 teaspoon parsley
- Preheat oven to 375*
- Slice slits about 1″ apart in chicken breasts almost all the way
- through,careful not to cut completely through. Slide strips of ham and
- cheese into each slit.
- Sprinkle chicken with salt and pepper to taste. Place on a baking sheet lined
- with aluminum foil sprayed with cooking spray.
- Mix dijon mustard, parsley and panko breadcrumbs until mixed.
- Sprinkle evenly over prepared chicken.
- Bake in preheated oven for 30 minutes, or until chicken is cooked through.
Keywords: chicken breast, swiss cheese, ham, dinner, bake, easy
Simple Roast Chicken
Roasted Chicken………just saying it sound delicious! So, for Date Night Dinner this week it’s a two-fer. You can easily get two meals out of this bird. Tim and I had the roast chicken with a wedge salad, it was wonderful. Then with the left overs I made a easy Chicken Risotto ( recipe to come in the near future).
I have been making my chicken this way for years. The first time I thought,WOW thats a lot of salt. I had it originally at a friends house and when I ask her to share the recipe she said it really wasn’t a recipe, but more of a method. Well I have returned it into a recipe……… otherwise how could I share it with you.
When you are making the chicken, the key things to remember are 1. Use the full tablespoon of salt. Kinda let it rain down over the bird covering it with the salt. 2.DO NOT add any liquid. It will not be the same if you do. 3. Save the juice from the pan. You can use it to dip the bird in or save it to use in any kind of chicken dish with the left over chicken……..assuming there is any!
When my nephew was small he was at my house a lot………… and whenever I said I was making chicken for dinner he wanted to know if it was the chicken with the sauce. Also in my family the crispier the skin the better. And this skin is crispy, crispy, crispy……..
So enjoy a dinner for two ……..twice!!!
- One 2- to 3-pound chicken
- 1 tablespoon Kosher salt
- Freshly ground black pepper
- 2 teaspoons minced thyme
- Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out.
- Salt and pepper the cavity, then tie the legs of the bird together. Tying the chicken helps it cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken— (1 tablespoon). I know it seems like a lot but it makes a nice uniform coating that will result in a crisp, salty, flavorful skin. Season to taste with pepper.
- Place the chicken in a roasting pan and roast for 50 -60 minutes or until internal temperature is 165*. While the chicken is roasting, leave it alone,don’t baste it, and do not add any liquid.Remove it from the oven and add the thyme to the pan. After it is out of the oven,baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Reserve the juices that are in the bottom of the pan. You can use some to dip the chicken in ( the juices are beyond delicious) or you can save it to flavor a dish using any left over chicken.
- The preparation is meant to be rustic Serve with a simple green salad.
Keywords: chicken, salt, pepper, dinner, bake
Beer Cheese Pretzel Burger
I just couldn’t wait to post this!!!! I must say in all my years of cooking this is by far the best burger I have ever made!!!
The new craze is the pretzel bun, you see it on commercials and in restaurants………so, after the success of my post for Auntie Anne’s Pretzels:Copycat Recipe I wanted to find a way to use the recipe again. So, instead of pretzels………..pretzel buns. They were easy to make and turned out awesome.
I remembered hearing something about beer cheese from one of my cousins who used to live in ……….where else……..Wisconsin. If memory serves……which it doesn’t always at my age………..he said it was served with a burger.
Ok……so I had the bun, the burger, and the cheese, but what for the topping? I love grilled onions on a burger , and since I was only using part of a beer for the cheese, I figured I would use the rest for the onions. Yum!!!! The whole thing came together in total harmony. Now the only thing that may have made this just a bit more awesome would be if the burgers were grilled. Since neither Tim nor I are the “grill no matter the weather type” we did them on a flat griddle. Of course there is something to be said about a burger on a flat grill. “Flat-Top” burgers remind me of the old ‘Pro Shop” in Sterling, Illinois. They served up the best burger, until the unfortunate fire that destroyed the business. But, the memory can never be destroyed.
However you chose to prepare your Beer Cheese Pretzel Burger it will be a burger that you will not forget, and will make again and again……….I know we will!
- For the beer cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 bottle beer
- 3/4 cup sharp cheddar, shredded
- 1/2 teaspoon Dijon mustard
- dash of hot sauce (optional)
- For the beer-caramelized onions
- 2 large onions, thinly sliced into rings
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 1/4 cup beer
- Salt and garlic pepper
- For the burgers
- 2 burger patties cooked to your liking
- 2 pretzel buns (I made mine from the my Auntie Anne’s Pretzels-Copycat recipe)
- Beer cheese:
- Melt butter in a small sauce pan over medium-low heat
- When it bubbles and foams, add the flour and whisk together to form a paste.
- Cook, whisking constantly, until the mixture turns from white to light tan.
- Gradually whisk in the beer and slowly add the cheese, continuing to whisk until you have a thick cheese sauce. Stir in hot sauce if using. Remove from heat and set aside until ready to use (you may have to reheat it to top the burger).
- Beer caramelized-onions:
- Melt the butter in a heavy skillet over medium-high heat, then add the onions, sugar , and beer. Cook onions over low to medium low heat until caramelized, about 20-25 minutes.
- To Assemble:
- Place a patty on the bottom half of the bun.
- Dollop generously with warm beer cheese and top with half the caramelized onions.
- Top with the other half of the bun and serve with fries.
We used some of the beer cheese to dip our fries………
Prep and cooking time does not include making the pretzel buns.
Keywords: pretzel bun, burger, beer cheese, onions,