Monday, November 16, 2009
Chicken Cordon Bleu...sort of, but not really.
Since T gets all these amazing ingredients at his work, we often find ourselves with a fridge full of bits and peices by the end of the week. Last night, we had a pretty simple mix of ingredients which I would normally have thrown into a salad and called it a day. But now, I am dating a man who loves to barbeque- so why keep him from what he loves?
We made a chicken breast stuffed with stilton and wrapped in prosciutto, and it was unbearably delicious and easy to make. It was our own take (ok, more of a far deviation) on a traditional chicken cordon bleu, which I have only had once but I still remember it to this day. I was about 16 or 17, in the back yard of my house on Wood Avenue, and I was in love. Traditionally, a chicken cordon bleu is a chicken breast sliced open, with ham and gruyere stuffed in it and then shut either with a toothpick or twine. Then, it's breaded and baked until everything is warm and gooey inside. I have never made it nor anything like it since...until we concocted this last night.
Here we go, please keep in mind that this serves two- you will need to adjust accordingly.
Light BBQ (to get it ready to go)
You will need:
2 chicken breasts
1 cup of Stilton blue cheese (crumbled)
4 slices of prosciutto
4 tsps of fig jam
Butterfly open the chicken breasts (T removed the finger - the little filet that remains when you butterfly- and made us snacks, a very good idea if you're starving as you cook!).
On one side, spread 2tsps of fig jam.
On the other, spread 1/2 cup of Stilton and make sure it's securely on there (which involves a very technical move I call "shmooshing").
Close the breast shut.
Rub the following mixture on the breast (you can make any variation on this, but ultimately, you want something that will moisten not only the chicken but the prosciutto you're about to wrap around the breast).
4tbsps dijon mustard
21/2 tbsps red wine vinegar
Salt, pepper, 1/2 tbsp garlic, and 1 tbsp all-spice.
Wrap a slice of prosciutto around each side of the chicken breast
Place on indirect heat on the BBQ, leave for 10 minutes and then flip
Let sit for 25-30 mins on indirect heat
The prosciutto will crispen, the cheese will start oozing out and the chicken will be good to go.
If it's still a little pink when you cut it open, place it on tin foil and back on the BBQ until done.
We served it with salad, since it's a pretty heavy meal to begin with, but it can be paired with almost anything! Have fun with it and with your ingredients! You never know what culinary masterpiece awaits you in your pantry!