Mel’s Diner

Sharp Knives, Raw Meat and Fire

CHICKEN CORDON SOMETHING

The other night, I needed to make dinner (“Oh, really?  That’s what makes you so unique and different from everyone else.” – the stove) and I had no idea what to make.  Wandering around the grocery store, I bought the polyester of the food world – boneless, skinless chicken breasts.  I figured, how can you go wrong stuffing the chicken breast with cheese?  And I was right!

CHICKEN CORDON MIKE

  • 4 large, boneless, skinless chicken breasts
  • ½ cup shredded cheddar cheese
  • ½ cup shredded Monterey jack cheese
  • ½ cup diced ham

Mix the cheeses and the ham together.  Using a filet knife, cut a pocket into each breast, stuff each with ¼ of the cheese and ham mixture and close with a toothpick.  Bake in a 350 degree over for 30-40 minutes, until the internal temperature hits 160 degrees.  Sauce with Béchamel.

BECHAMEL SAUCE

  • 1 small onion, diced
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • Bouquet Garni (bay leaf, peppercorns, parsley stems, thyme, etc.)
  • 1 1/4 cups of Light Cream
  • 2 tbs. of butter
  • 1 1/2 Tbls. flour

Add the onion, carrot, celery and the bouquet garni into a large pan with the milk and cream. Heat to a boil, turn off and allow the aromatics to steep in the dairy for thirty minutes.  After thirty minutes, strain the dairy into another pot and bring to a simmer.  While that is happening, melt the butter and add the flour.  Stir into a roux and cook to a pale stage. Add the hot dairy and whisk until it comes to a boil.  Oh, baby.

chickencordonmike

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January 4, 2009 - Posted by | Main Dish, Recipe

1 Comment »

  1. mmmmmmm, ham and cheese.

    Comment by Sara | January 12, 2009 | Reply


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