Danny Mac's Blog - Posts Tagged "cooking-tip"
A Cooking Tip
Hello to all,
The muse that inspires my unique perspective on the world, for your reading pleasure, failed me this week. Therefore, I am relying on my first love, the joy of cooking. I have never been a big consumer of fried foods, and in recent years, I have started modifying recipes to limit the use of frying methods in my dishes.
I made Chicken Cordon Bleu this week for dinner and decided to share it as my first cooking tip for your dining pleasure. Chicken Cordon Bleu is traditionally made by rolling shaved ham and cheese in a flattened chicken breast, breaded, and then deep-fried or pan-fried. My new and improved version makes it easier to manufacture and healthier.
I start with four six-ounce chicken breasts, season them with salt and pepper. You can add a small amount of garlic powder, but use it sparingly. I brown the outer surface to caramelize for flavor. I am careful not to cook all the way through. I leave the center raw because it will finish cooking in the oven. Set aside the golden-brown breasts on a cooking sheet and layer one ounce of shaved ham followed by one ounce of shaved Swiss cheese.
I preheat my oven to 350°F (177 °C, for my Canadian friends) and start preparing the sides for the meal. Twenty minutes before plating the meal, I pop the tray of Chicken Cordon Bleu into the oven. I want an internal temperature of 170ºF before serving. There is an option to serve with a simple béchamel sauce or light chicken gravy, if preferred.
If I have good feedback on the cooking tip, I will provide additional recipes in the future.
Healthy eating, my friends,
Danny Mac
The muse that inspires my unique perspective on the world, for your reading pleasure, failed me this week. Therefore, I am relying on my first love, the joy of cooking. I have never been a big consumer of fried foods, and in recent years, I have started modifying recipes to limit the use of frying methods in my dishes.
I made Chicken Cordon Bleu this week for dinner and decided to share it as my first cooking tip for your dining pleasure. Chicken Cordon Bleu is traditionally made by rolling shaved ham and cheese in a flattened chicken breast, breaded, and then deep-fried or pan-fried. My new and improved version makes it easier to manufacture and healthier.
I start with four six-ounce chicken breasts, season them with salt and pepper. You can add a small amount of garlic powder, but use it sparingly. I brown the outer surface to caramelize for flavor. I am careful not to cook all the way through. I leave the center raw because it will finish cooking in the oven. Set aside the golden-brown breasts on a cooking sheet and layer one ounce of shaved ham followed by one ounce of shaved Swiss cheese.
I preheat my oven to 350°F (177 °C, for my Canadian friends) and start preparing the sides for the meal. Twenty minutes before plating the meal, I pop the tray of Chicken Cordon Bleu into the oven. I want an internal temperature of 170ºF before serving. There is an option to serve with a simple béchamel sauce or light chicken gravy, if preferred.
If I have good feedback on the cooking tip, I will provide additional recipes in the future.
Healthy eating, my friends,
Danny Mac
