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Chicken Cordon Bleu

Chicken Cordon Bleu

Chicken J. Delawcious

Chicken Cordon Bleu is Simple and Elegant

This simple and elegant dish can be put together in minutes. Using simple ingredients to make an amazing dishes. I am sure you have most of these items in your fridge right now to make this meal. Crunchy coated chicken filled with cheese, and ham with a delicious cream sauce is FANTASTIC!

What do I eat this with?

It’s simple whatever side you like! You can dress this dish up with some rainbow carrots, sauteed baby spinach, or asparagus. You could be more rustic with some homestyle mashed potatoes or rice. Chicken Cordon Bleu is one of those meals that everyone will love. Now if you don’t eat pork products you can easily substitute with turkey bacon. The turkey bacon has that smokey flavor ham has to give you that awesome flavor.

Let’s Cook!

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Chicken Cordon Bleu

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Chicken Cordon Bleu
  • Difficulty:Intermediate
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 2 Medium Beaten Chicken Breast
  • 1/2 pound of thinly sliced Ham or Turkey Bacon
  • 1/2 pound of thinly sliced Provolone or Swiss
  • 1 tsp of Salt or to taste
  • 1 tsp of Pepper or taste
  • 1 tsp of Garlic
  • Dijon Mustard
  • 1 Cup of Panko Bread Crumbs
  • 2 Tbsp of Melted Butter
  • 2 Tbsp of Parmesan Cheese
  • 2 Tbsps of Flour
  • 2 Tbsps of Butter
  • 1 Cup of Light Cream
  • 1/2 Cup of Parmesan Cheese
  • 1 Tbsp of Dijon Mustard
  • 1 Tsp of Salt or to taste
  • 1 Tsp of Pepper or taste
  • 1/4 Cup of Fresh Chopped Chives
Method

Prep

  • Preheat oven to 400F
  • Mix Panko breadcrumbs with butter until coated.
  • Spread panko breadcrumbs on a small baking tray a Bake for 3-5 minutes or until lightly golden. Remove and place into a bowl.
  • When breadcrumbs are cooled, add parmesan cheese and mix. Then sit aside.
  • On saran wrap, butterfly, and beat chicken breast to an even thickness (one inch thick).
  • Season chicken with salt, mustard, and pepper. (Brush a thin layer of dijon mustard on chicken)
  • Cut the provolone cheese and ham into halved pieces. Then place them into the center of the chicken.
  • Roll the chicken while tucking the ingredients.
  • With the saran wrap roll the chicken into a sphere. using the loose ends to tighten the sphere shape.
  • Place in the fridge for 30 minutes.

Dredge

  • In 3 separate medium sheet pans or shallow dishes place flour, beaten eggs, and lightly browned breadcrumbs.
  • Remove chicken from the saran wrap and lightly coat with flour all over. Shake off excess flour and then roll into the egg mixture. Shake excess egg mixture from rolled chicken and roll in panko. Then sit aside. Repeat for all remaining chicken rolls.

Cook

  • Preheat oven 400F
  • In a heatproof skillet add oil and a little butter. Once hot add rolled chicken but don't crowd. Cook on all sides to ensure even browning. If you can't fit all the chicken in the skillet at once while cooking sits aside on a wire rack to ensure crispiness.
  • Once all the chicken rolls are browned place them all in a heatproof skillet in the oven to cook for 10-12 minutes or until an internal temp of 165F.

Mustard Cream Sauce

  • Melt butter over medium heat in a small saucepan. Add flour and cook until you smell pie crust for about 2 minutes.
  • Add half the milk and whisk until the flour mixture is blended in.
  • Add remaining milk, mustard, and cheese.
  • Cook for 5 minutes, whisking constantly until thickened. It will thicken as it cools.
  • Remove from heat
  • add chives, salt, pepper, and serve with chicken

Happy Eating

Chef J

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Stuffed Chicken Breast and Parmesan Sauce

Chicken J. Delawcious

My Free Virtual Cooking Class

I held my first virtual cooking course via Zoom. I’ve started a small community of food enthusiasts like myself to cook along with me for an hour. We talk about food, drink a little, and enjoy each other’s company.

If you missed it, no worries! I am having one every first Saturday of the month. In the first class we made stuffed chicken breast and parmesan sauce. It is an easy and satisfying weeknight dish that you can easily turn elegant with a cutting technique or a simple wrapping of prosciutto.

Here is the recipe from that course. Remember if you make it, tag @jdelawcious on Instagram. If you do I will reshare your creation.

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Stuffed Chicken and Parmesan Sauce

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Stuffed Chicken and Parmesan Sauce
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:15 mins
  • Serves:2
  • Freezable:No

Nutrition per portion

Ingredients
  • 2 Butterflied Chicken Breast
  • 1/2 Onion Sliced into Half Moons
  • 1/2 Red Bell Pepper Julienne
  • 1/2 Cup of Sundried Tomatoes or Red Bell Pepper
  • 4 Half Sliced Provolone Cheese
  • 2 Cups of Spinach
  • 1 Tsp of Salt or to taste
  • 1 Tsp of Pepper or taste
  • 1 Tsp of Garlic or taste
  • 1 Tbsp of Olive Oil
  • 2 Tbsp of Butter
  • 2 Tbsp of Flour
  • 2 Cups of Milk
  • 1 Tsp of Salt or to taste
  • 1 Tsp of Pepper or taste
  • 1 Tsp of Garlic or to taste
  • 1/2 cup of Grated Parmesan Cheese
  • 3 Tbsp of chopped Parsley
Method
Preheat oven 425F

Chicken:

Cut chicken breast horizontally to split chicken in half. Do not cut all the way through as you will need to use the inside like a pocket to hold the ingredients. Place the chicken in a ziplock bag and beat with a rolling pin or meat mallet until about 1 inch thick. Focus on the top of the chicken breast to get an even thickness throughout. Season the inside with salt and pepper. Add the onions, spinach, red bell pepper, and provolone cheese. Close the chicken and used kitchen twine to tie it down. Take a piece of kitchen twine and slide it under the chicken. Slide it mid-way down. Then take both ends of the twine and tie them together. Secure it and cut the excess twine. Tie again at the top and bottom. The chicken breast should be closed and have three tied knots of kitchen twine to secure it. If you don't have kitchen twine you can use toothpicks. Add salt, pepper, and garlic to the front/back of the chicken. Then sit aside.

Cooking the Chicken Breast:

In a heat-proof medium-sized skillet drizzle a little olive oil into the pan on medium-high heat. Once the oil is hot, place the chicken into brown. About 4 minutes on each side. Place skillet in the oven and allow to cook until an internal temp of 165F (about 10 minutes). Remove from the oven and tent with foil and allow to rest for 10 minutes.

Sauce:

In a medium saucepan add butter. Allow butter to melt and then add flour. Whisk in flour until it smells fragrant (like pie crust). Then add milk 1/3 at a time and whisking until smooth. Once all the milk has been incorporated, remove the pan from the heat. Add the parmesan cheese to the milk sauce and stir. After the cheese mixed in add salt, pepper, and garlic powder. Taste and adjust for seasoning.

Serve:

Place a serving spoon size amount of cheese sauce on the plate. Remove the kitchen twine with kitchen shears. Slice the chicken horizontally and then lift to sit on top of the sauce. Drizzle a little more sauce overtop. Finish the plating with some fresh parsley. This can be served with pasta, rice, or vegetables.

Broccoli Chicken Cheddar Rice Bake

Chicken J. Delawcious

Broccoli chicken cheddar rice bake is one of those effortless and tasty meals that will make any family happy dinner a smash hit. With a few store-bought ingredients and seasonings it will make for a quick dinner option.

On a Sunday evening, this was exactly what I was looking for while trying to prepare for my work week. This recipe from start to finish took about 30 mins and will not let you down. Let’s get started!

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Broccoli Chicken Cheddar Rice Bake

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Chicken
  • Difficulty:Easy
  • Serves:6

Nutrition per portion

Ingredients
  • 4 Cubed Chicken Breast
  • 1 Sliced Half Onion
  • 2 Cups Of Broccoli Florets
  • 1 Cup of Milk
  • 1 Can of Cheddar Sauce (Campbells)
  • 1 Can of Fiesta Cheese Sauce (Campbells)
  • 1 Cup of Cheddar Cheese
  • 2 Cups of Rice
  • 4 Cups of Broth
  • 1 Tbsp of Butter
  • 1 Cup of Panko Bread Crumbs
  • 2 Chopped Green Onions
  • 1 Tsp of Canola Oil
  • 2 Tsp of Complete Seasoning
  • 2 Tsp of Pepper or taste
  • 1 Tsp of Season Salt or taste
  • 2 Tsp of Garlic Powder
  • 1 Tbsp of Olive
Method
Preheat oven to 350F

Prep: In a large bowl, add the cubed chicken, onions, season salt, garlic powder, and complete seasoning. Mix the seasonings and chicken well. Set the chicken aside in the fridge for 15 minutes.

Cheddar Sauce: In a medium bowl pour both cans of cheddar sauce and milk. Whisk the ingredients until well combined. Then set aside.

Topping: In a medium bowl add panko bread crumbs, scallions, 1 tsp of garlic powder, and melted butter. Mix well and set aside.

Cook: In a large saucepan add chicken broth and rice. Cook rice as instructed and then let stand for 10 minutes.

Add oil to a large skillet and place cubed chicken inside. Cook chicken for about 3-5 minutes. Then remove from the skillet and set aside.
Bake: Add rice, broccoli, and chicken to a large baking dish. Mix until well combined. Then add cheese sauce until the mixture is well coated. Top the casserole with the shredded cheddar cheese. Lastly, wrap with foil and cook in the oven 20 minutes.

After 20 minutes remove from oven and top the casserole with the panko bread crumb topping. Put back in the oven for 15 minutes uncovered. Once the 15 minutes is up, allow standing for 10 minutes to cool. Then serve.      

Chicken Pot Pie Recipe

Chicken, Soups J. Delawcious

Fall is here and the soup is on. There is nothing more relaxing to me than a cozy over-sized sweater at home with a bowl of hot soup.

Chicken pot pie soup is one of those warm hugs after a long day that’s full of flavor. This dish is quite simple to make and it is sure to make your family smile. I should know it is my husband’s favorite.

I sound like Ina Garten. However, my husband’s name is Jamison not Jeffrey lol. Close enough right? Just like Ina this recipe is full of chicken and veggies which is the ideal meal for her Jeffrey.

Pro Tip: I like to use a mix of chicken thighs and chicken breast chunks.

If your not in the mood for the deconstructed version of chicken pot pie I can give you a cool hack to make other’s think you’ve been making crust all day. It’s called store-brought.

As a working woman I just don’t have the time. I suggest keeping store-brought puff pastry or pie crust in the freezer to complete the meal quickly. We don’t have to be good at everything, we just need to be aware of our resources. The recipe below is printable and is meant to be shared. Please #jdelawcious on Instagram so I can see your creations.

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Chicken Pot Pie Soup

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5.0 rating based on 1 rating
  • Difficulty:Easy
  • Prep Time:45 mins
  • Cook Time:10 mins
  • Serves:6
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 2 Skin On Chicken Breast
  • 2 Chicken Thighs
  • 1 Bag of Frozen Peas and Carrots
  • 1 Bag of Frozen Pearl Onion
  • 1 Cup of Milk
  • 2 Cups of Light Cream
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp of Garlic Powder
  • 2 Tablespoons of Flour
  • 2 Tablespoons of Butter
  • 1 Tbsp of Olive Oil
Method
Preheat Oven 400F Place chicken breast and thighs on a baking sheet. Rub olive oil on chicken pieces. Then season chicken on both sides with salt, pepper, and garlic powder. Leave the chicken skin side up and cook in the oven until an internal 165F. Once the chicken is cooked discard the skin. Meaning eat it lol. Then shred the chicken and place into a bowl. Sit aside. In a large pot on medium heat place butter inside. Allow butter to melt then add flour. Allow the flour to cook until it smells like pie crust about 2 minutes. Add milk and cream slowly to the pot with continuous stirring.  After milk and flour have been incorporated season with salt and pepper to taste. Let the sauce simmer for 5 minutes and it will thicken. Once thicken, add the peas/carrots, onions, and chicken. Cook for 8 minutes on medium low until vegetables are warmed through.
Want the pie crust with the filling? If you wanted to turn this filling into a pot pie, use the store brought crust and place in a heat proof bowl. Mold the dough inside the bottom of the heat proof dish. Prior to adding the filling wait for it to be cooled. Don't add hot soup to the raw pie crust. Then top the pot pie with the second piece of dough and cut small silts for ventilation. Place the pot pie on a baking sheet and allow to cook in a 350F oven for 30 minutes. Remove from the oven and wait about 10 minutes before eating to avoid mouth burns. Happy Cooking! J. Delawcious

Curry Chicken

CURRY CHICKEN AND RICE

Chicken J. Delawcious
Baddie Twinz

Today I watched one of my favorite YouTubers The BaddieTwinz’s.

Their In Di Kitchen series puts you in the best mood mi love and most importantly ends with a delicious meal that makes you want to chew those bones.

These two bring a fresh take to the culinary world on YouTube for home cooks. No matter who is “head chef” they both remind their viewers to cook with love.

While watching their recipe on Curry Chicken and Rice I was instantly inspired. I knew I could recreate the dish while still keeping their delectable flair. I am beyond excited to show you what I’ve done.

” Skinny bitch to the back, fat bitch to the front!” – Baddie Twinz

If you’re looking for a fun channel to watch please subscribe and follow them on instagram!

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Curry Chicken

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Curry Chicken and Rice
  • Difficulty:Easy
  • Prep Time:120 mins
  • Cook Time:45 mins
  • Serves:6
  • Freezable:No

Nutrition per portion

Ingredients
  • 14 Chicken Legs (Cut in Half)
  • 3 Large Cubed Potatoes
  • 1 Sliced Green Pepper
  • 1 Sliced Red Pepper
  • 4 Sprigs of Thyme
  • 2 Tbsp of Garlic Powder
  • 1 Tbsp of Black Pepper
  • 1 Tsp of Salt or to taste
  • 2 Tbsp of Curry Powder
  • 1 Tbsp of Ginger Powder
  • 1 Tbsp of Cayenne Pepper (optional)
  • 1 Tbsp of All Spice Powder
  • 1 Tbsp of Olive Oil
  • 1/2 Cup of Water
Method
Place the chicken legs, green pepper, red pepper, onions, thyme, garlic powder, salt, pepper, ginger, all spice, and curry into a large bowl. Massage the chicken until the seasoning has coated the meat. When the meat is seasoned to your liking let it marinate for 2 hours or overnight. Prior to cooking, let chicken stand on the counter for 30 minutes to remove the chill from the meat. Allowing the chicken to come to room temp will provide a faster and even cook.

Cooking:

  Add Oil to a large wide deep pot (dutch pot). Place the pot on medium heat. Once the oil is heated place the chicken only into the pot. Scrap the onions, peppers, and thyme off. Do not discard just put to them back in the bowl that they marinated in. Put the chicken in an even layer across the bottom of the pan. Cook for 5 minutes. Stir the chicken to brown evenly. Next, add the vegetables and cayenne pepper (optional) to the chicken. Then give it a stir. Pour the water into the pot and allow the chicken to simmer for 20 minutes. Finally, turn the heat to medium high and add the potatoes. Cook for 15-20 minutes or until are tender.

Serve:

  This can be served with rice or a nice tossed salad.  

Easy Healthy Chicken Breast

Chicken, Uncategorized J. Delawcious

Need a tasty and delicious chicken breast for meal prep? Let me share my recipe with you that is so simple and most importantly satisfying.

4 Chicken Breast
2 Tbsps of dijon mustard
2 Tbsps of Olive oil
Pinch of Salt and Pepper (Season to your liking)
Squeeze of a half of a lemon
1 Tbsp of Ginger

Tools

medium/large sized storage container with lid
kitchen grade gloves
sheet pan
tongs
foil

Prep

Combine chicken breast, dijon mustard, olive oil, salt & pepper, lemon juice, and ginger. With the kitchen gloves on, massage the chicken breast within the season. Make sure to coat each piece with the marinade. Close the lid and leave it for 4 hours up to overnight.

Cooking

Preheat the over 425F

Lay all the chicken breast on the sheet pan evenly spaced. Place the sheet pan in the oven and cook about 15 minutes. Turn the chicken breast at the seven and half minute mark. Make sure the chicken is cooked to 165F internal temp prior to consuming.

Remove from the oven and tent with foil to allow the meat to rest for 10 minutes. Slice chicken and use in your meal prep recipes.

Remember to share these recipes with the people you love! Most importantly don’t ever forget to “Be the best possible version of yourself.”

Happy Cooking!

Jersey

P.S. look to the right and catch up on some of my visual recipes