Some people learn it on the school yard.
Or maybe from that kid you know is trouble on the back of the bus. It tumbles out of his mouth and you know you should not repeat it, but you desperately want to.
During a movie, an actor lets it pass their lips and your mother covers your ears.
Not me though. I learned it from my father.
He was preparing dinner for us; the first meal in the house we had all moved in to as a family. He had yet to marry my mother, but a family we were quickly becoming.
The oven broke. Our chicken breasts helplessly roasted on the top rack, my father unable to pry the door open. There was kicking. There was screaming. Expletives flew, words I had never heard before, contorted in to sinful phrases.
Then, there was the word. The word he taught me. The word I use, passionately, fully, on a regular basis. Oh, how I love the word.
Thank you, father. I have sinned a million times over and it is all because of you.
The captured chicken breasts that started it all were breaded and stuffed with cheddar and broccoli. Now, I would still eat these-who doesn’t like cheese and broccoli?-but this chicken cordon bleu is a definitively more healthy and arguably more tasty (sorry Pops) take on a stuffed chicken breast. This is a Cooking Light recipe, which pleases me to no end. One does not think chicken cordon bleu and low fat, but they manage to do it. It’s delicious comfort food without any of the guilt. The prosciutto adds a light touch of salt and the breading is flavorful and crisp thanks to the addition of the parmesan. These were a huge hit; I could not recommend them more. I almost forgot to snap a picture it smelled so great. One thing to watch out for-cooking time took longer than stated in the recipe. I have tweaked it here, but please make sure the chicken is done before serving.
I wouldn’t want you eating raw chicken and then having to call me…that.
Chicken Cordon Bleu
from Cooking Light
1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray
Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 30-35 minutes or until juices run clear and tops are golden.
Yield
4 servings (serving size: 1 rolled chicken breast half)
Even though I don’t eat meat anymore….Chicken Corden Bleu ranks as one of my all time favorite chicken dishes…:)
Looks yummy.
Yeah, it is so retro and delicious. Kass, I have to make you a veg meal the next time you are in town.
Lemmonex, I think we share that word as our favorite.
And, mmmm….that looks awesome.
I think Kass just recently stopped eating chicken. I have a recollection of sharing some chicken tenders with her, not too long ago.
Oh, Kass! She totally sold you out.
And we have many things in common, dear. Ahem.
Hahaha…Yep I quit in the middle of February, although I feel like it was 10 years ago already.
I think those chicken tenders we shared were XMAS eve.
Remember our last meal in Feb? Grilled cheese and hash browns….Hmmm mmmm.
Lem-Hells yeah. I am in. Woo hoo!
Grilled cheese and hashbrowns? I have died and gone to carb heaven!
you wordtease.
Oh, Roissy. We’ve met. I know you don’t expect anything less.
This was sooooo good.
Aw, thanks darlin’.
a hilarious story to segue into a recipe for chicken cordon bleu - you know how to make a recipe funny
Thanks so much! You make me blush.
Hey Kass, remember when we shared beef, bacon, pork burrito from taco bell while we frolicked in the garden under a yummy rainbow formed by skittles five months ago… OMG La-di-da, la-di-da, la la
Lem,
Don’t say the words five times in a mirror in the dark. Ann Coulter’s face appears in the mirror and your pubic hair turns white
HAHAHA. I am more scared of Ann Coulter…I think.
It was tots, Kass. Grilled cheese and tots. We’ll have to have a threesome/dinner date with Lemmonex, next time you are in town.
Threesome? Did someone say threesome? I am in!
A suggestion…
If you prep the chicken the night before, you can do a confit style dry rub to it (coat liberally with fresh craked pepper, sea salt, diced shallots, onions and garlic.) The next day wipe the rub from the breasts, and then proceed with the prep. The breast meat will be remarkably tender.
This is a fantastic suggestion. Thanks so much.
by the by, I met one of your spiritual twins last night.
Who is that? You cannot tease me so much!
VK-That was the BEST. DAY. EVER. I love skittle rainbows!!!!!!!!!!!
‘member when you asked if you could braid my hair and I said only if I could make you a friendship bracelet and then we both giggled for hours?!!!!!!!!!!!!
Wait, you ran under a skittle rainbow and I was not invited?! I love getting my hair braided.
So many words…..so little time
As I recall there were a few new combinations put together that evening but all in all it certainly kept you and your brother away from ever having to see that directed at anything other than an oven……
except for when we made that trip……I vaguely remember your brother founding a new nation and something about ‘the scene of the crime….. I may be blocking I’m not sure
Love you
Never, ever mention that trip. And yes, those words are only for the oven. Right…
I do not understand the unshucked pea things.
Nor do I understand why restaurantrefugee would put all that stuff on there just to rub it off.
Ergo I am a Neanderthal.
Um, please don’t make me make a “rub one out” joke. Please.
And if you are a Neanderthal, you are my favorite one.
Ann Coulter’s face appears in the mirror and your pubic hair turns white
What, you mean some women still have … oh, never mind.