JoshBenske
Assistant Cook
Hi All,
Im new here so I thought Id pop in and make a post.
Here is my take on a "Cordon Bleu" style stuffed chicken breast.
Take a chicken breast, Butterfly it. Stuff it with a little bit of Proscuitto and Mozzarella cheese. Close the breast back up and use toothpicks to secure while cooking, remove after cooked.
Bread the Chicken breasts in seasoned bread crumb's. Sear them in Olive oil, then place on a baking sheet pan and bake at 375 for about 18-20 minutes or until the chicken reaches 165 degrees farenheit in the center.
I served it with Julienned Zuchinni and Red bell peppers. I blanched the Zuchinni very lightly, and then browned some butter, and sauteed the Zuchinni with the Red peppers, and then seasoned. This is served alongside baby new potato's, that were tossed in olive oil and salt, pepper, and rosemary, after cutting the circular peel band around the potato, and then roasted.
For dessert were Pear's. Poached in a Red wine Simple-Syrup, with Creme Anglaise.
Poached Pear's
As many Pear's as desired
1 Cup water
1 Cup Sugar
2 cups red wine
Peel the pear using a Paring knife, and then half them. Remove the seeds and the stem, but leave the exterior stem on, for presentation.
Mix all and bring to a boil until reduced by half. Reduce the heat slightly, to avoid burning the Syrup mixture. Gently add the pears in, and Poach on each side for about 10 minutes.
Josh Benske
Im new here so I thought Id pop in and make a post.
Here is my take on a "Cordon Bleu" style stuffed chicken breast.
Take a chicken breast, Butterfly it. Stuff it with a little bit of Proscuitto and Mozzarella cheese. Close the breast back up and use toothpicks to secure while cooking, remove after cooked.
Bread the Chicken breasts in seasoned bread crumb's. Sear them in Olive oil, then place on a baking sheet pan and bake at 375 for about 18-20 minutes or until the chicken reaches 165 degrees farenheit in the center.
I served it with Julienned Zuchinni and Red bell peppers. I blanched the Zuchinni very lightly, and then browned some butter, and sauteed the Zuchinni with the Red peppers, and then seasoned. This is served alongside baby new potato's, that were tossed in olive oil and salt, pepper, and rosemary, after cutting the circular peel band around the potato, and then roasted.
For dessert were Pear's. Poached in a Red wine Simple-Syrup, with Creme Anglaise.
Poached Pear's
As many Pear's as desired
1 Cup water
1 Cup Sugar
2 cups red wine
Peel the pear using a Paring knife, and then half them. Remove the seeds and the stem, but leave the exterior stem on, for presentation.
Mix all and bring to a boil until reduced by half. Reduce the heat slightly, to avoid burning the Syrup mixture. Gently add the pears in, and Poach on each side for about 10 minutes.
Josh Benske