four and twenty blackbirds baked in a pie: Asparagus-Stuffed Chicken Cordon Bleu With a Cream...

four and twenty blackbirds baked in a pie: Asparagus-Stuffed Chicken Cordon Bleu With a Cream...: SATURDAY, APRIL 21, 2012     this is from i blog i follow my favorite things...

Asparagus-Stuffed Chicken Cordon Bleu With a Creamy Wine Sauce

SATURDAY, APRIL 21, 2012

   

this is from i blog i follow my favorite things still packing trying to use up some things i have in the freezer and cupboards all i needed was the asparagus so its a winner in my book  and it sounded good thanks         miranda

Asparagus-Stuffed Chicken Cordon Bleu With a Creamy Wine Sauce

Ingredients:

6 chicken breasts , skinless and boneless
18 fresh asparagus spears , trimmed
1 (6 ounce) package seasoned stuffing mix (Stove Top )
1/4 teaspoon coarse salt
1/8 tespoon white pepper
1/4 cup butter , melted
1/4 cup Dijon mustard
2 garlic cloves , finely chopped
1/4 cup dry white wine
6 slices deli smoked ham , sliced thin
6 slices of deli aged-swiss cheese , sliced thin
1 cup seasoned dry bread crumb

White Wine Sauce:

2 tablespoons butter
2 shallots , chopped finely
1 cup heavy whipping cream
3/4 cup dry white wine
2 tablespoons all-purpose flour
1 teaspoon coarse salt
1/4 teaspoon white pepper
1/2 teaspoon onion powder
1 teaspoon dried parsley flakes (rub between fingers to waken flavor)

Directions:

Preheat oven to 350 degrees F.

Wash the chicken and pat dry with paper towels. Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness. (Cook's Tip: Meat should be thin, but be careful not to tear.).

Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry. Set aside.

Prepare stuffing mix as directed on package; set aside.

In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.

Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up), and 1 slice each of ham and swiss cheese. Starting from the narrow end, roll each chicken breast up tightly to enclose the filling. (If necessary, secure with toothpicks.)

Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs. Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.

Bake for 40 minutes, or until the chicken is browned and juices run clear.

Meanwhile, prepare the sauce that will accompany this delicious dish.

White Wine Sauce:

Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.

Add the cream, wine, flour, salt, pepper, onion powder, and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until the sauce is thickened. (Makes about 1 1/2 cups).

Recipe shared from: http://www.food.com/recipe/asparagus-stuffed-chicken-cordon-bleu-with-a-creamy-wine-sauce-384590#ixzz1sjDlXWUZ

Chicken and Gruyère Turnovers

as you know by now im moving  and  im trying to use things up in the freezer i saw this in a real simple magazine and it came together tonight for dinner 

Ingredients

• 1 1/2 cups shredded rotisserie chicken
• 1 1/2 cups grated Gruyère
• 1 cup frozen peas
• 2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
• 1 large egg, beaten
• 1/4 cup Dijon mustard

Directions

1. Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.
2. Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake until golden, 20 to 25 minutes. Serve with the mustard. as seen in real simple magazine

four and twenty blackbirds baked in a pie: chicken fried pork chops with a honey soy sauce

four and twenty blackbirds baked in a pie: chicken fried pork chops with a honey soy sauce: Chicken Fried Pork Chops 6 center loin pork chops, well trimmed  Sift together: 1 cup flour 2 tsp salt 2 tsp black pepper 1 1/2 tbsp groun...

chicken fried pork chops with a honey soy sauce

Chicken Fried Pork Chops


6 center loin pork chops, well trimmed 


Sift together:


1 cup flour
2 tsp salt
2 tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayenne pepper 


Make an egg wash by whisking together:


2 eggs
4 tbsp water

i found this recipe on pinterest from rock recipes im always looking for a new way to try pork chops and this really sounded good as im in the middle of moving im down to the bare neccessities  in the kitchen hope yall enjoy this as much as i did awesome recipe thanks for sharing 
Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Dip the chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the chop to get good contact.


Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops do not brown too quickly on the outside before they are fully cooked on the inside. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked chops into the Honey Garlic Sauce. Serve with noodles or rice.

Honey Garlic Sauce

In a medium saucepan add



2 tbsp olive oil
3 – 4 cloves minced garlic


Cook over medium heat to soften the garlic but do not let it brown. Add:


1 cup honey
¼ cup soya sauce
1 tsp ground black pepper


Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

four and twenty blackbirds baked in a pie: chicken divan

four and twenty blackbirds baked in a pie: chicken divan: and this is mt granddog we traveled this weekend to look for a new home   so things are hectic  made a simple dinner   Servings:   ...

chicken divan

and this is mt granddog we traveled this weekend to look for a new home   so things are hectic  made a simple dinner   Servings:

  4   4

4

Units: US | Metric

• 2 bunches broccoli
• 2 -4 boneless skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 3 tablespoons butter
• 3 tablespoons flour
• 3/4 cup chicken broth
• 1/2 cup half-and-half
• 1/3 cup sherry wine
• 1 cup shredded white  cheddar cheese (or more to taste)
• salt and pepper
• nutmeg or curry i used a little of both 

Directions:

1. 1
   Preheat oven to 325.
2. 2
   Steam broccoli for 5 minutes until crisp-tender. Alternatively, place broccoli in a shallow bowl and cover with plastic wrap. Microwave for 2-5 minutes (depending on the strength of your microwave) until crisp-tender. Drain in colander.
3. 3
   In a medium frying pan, saute chicken breasts in olive oil until lightly browned, about 4-5 minutes per side. Remove from heat and drain on paper towls.
4. 4
   In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to eliminate the taste of raw flour. Then gradually whisk in chicken broth, sherry and milk or half and half, until incorporated. Bring to a boil and then reduce to a simmer until the sauce is the consistency you desire. Add just a dash of nutmeg. Add 3/4 of the cheese blend and whisk until combined. Add salt and pepper to taste.
5. 5
   In a 9x13 dish arrange chicken breasts (either whole or sliced) and broccoli. Pour sauce over top and sprinkle with remaining cheese. Cover with aluminum foil. Make several slits in the aluminum foil to allow the steam to escape.
6. 6
   Note: At this point, the dish can be frozen or refrigerated.
7. 7
   Bake in the oven for 30-45 minutes, taking off the aluminum foil for the last 10.

i serve with brown rice