Chicken Cordon Bleu

This is a good food to have by itself or with a sauce to cover it. Either way it's enjoyable.

2 Chicken Breasts
3 Eggs
2 Cups of Flour
4 Slices of Ham
4 Slices of Mozzarella Cheese
Salt & Pepper to taste
(COOKING TIME 20-25 MINUTES INCLUDING SEARING)

With the sharpest knife in your drawer 

Place your palm pressing on the top of the breast and slice towards the center of it like if you were cutting a bagel. Make sure you don't go thru the whole breast.

Turn breast over and slice the same way now slicing the thicker part of the breast. 

This will make your one thick piece of chicken breast into a long thing piece of chicken. Almost perfect to roll you ham and cheese.

Place a Zip-Lock bag over the chicken and pound all to a desired thickness. Make sure you feel with your hand to see how thick it is.  For this time I made them about 1/4 of an inch thick.

Salt and Pepper the breast and place the Ham and Cheese making sure that the flattened chicken overlaps the cold cuts. 

Roll the chicken making sure the cold cuts do not come out at the flap or sides(pictured left). Use excess chicken from side to close out sodes of the roll. Once both breasts are rolled up get your egg wash and flour ready for covering. 3 Eggs in a bowl like bellow with teaspoon of Salt and same of Pepper. On a separate bowl mix 3 cups of flour with a teaspoon of Salt and also the same of Pepper.

Take each roll and dredge in Flour all around (above left) and the place in Egg wash (above right). 

After covering roll with egg wash (above right) take over to the flour once again and cover all making sure you cover very well the ends (above left).

 Pre heat your oven to 350 Degrees. Turn on frying pan to high. Once the oil is ready(Trick: Dip you finger in the egg wash and then drip the little bit of egg into the Oil. If you see bubbles coming from the egg that means your Oil is ready. MAKE YOUR YOU USE A PAIR OF EXTRA LONG TONGS. Take the first roll and sear the ends and the flap.

Turn quarter of the way so you don;t burn the outside. Once all sides are brown place into cooking sheet lined with aluminum. 

Place roll flap side up (above right) or flap to the side (above left) and cook in for 20 minutes in your 350 degree pre heated oven. If you place it with flap side down all the cheese will ooze out.

Take one roll out after 20 minutes and slice it down the middle. All the chicken has to be a white color. This means your chicken is done.  If not place the pieces cut side up (once again so the cheese will not ooze out) and cook for an aditional 5 minutes. After the cooking is done let your rolls sit for about 5 minutes.

Slice thin and place in plate and ENJOY.

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Risotto A La Leo

RICE

Arborio is an Italian style of rice usually used for risotto. The first difference you notice between Long grain and Arborio is that arborio has a more rounder shape and thicker body while the common long grain is of course long and thin.

Long Grain Rice(Pictured Left) Arborio Rice(Pictured right)

1 Chicken Breast

1 Large Onion

2 Chicken Bouillons

2 Cups of Arborio rice

4 Cups of Water

1 Can of corn

1 Can of peas & carrots

Salt and Pepper to taste
COOKING TIME (20-30 mins)

Dice up Onions to small pieces

Dice up Chicken breast to be bigger than the onion pieces

On a deep frying pan oil the bottom and then on medium heat sweat the onions(until they become transparent).As soon as they sweat put the pieces of Chicken

When the chicken has turned white on all sides

 Take the two pack of chicken bouillons and mix them in

When the liquid reduces by half fold in the 2 cups of Arborio Rice

After 5 minutes of "toasting" the rice add only 2 cups of water

Make sure you are mixing from time to time to "massage" the rice so it will not burn

You will see the water start to evaporate so add one cup and then after it evaporates again add the last cup

 

 Taste the Rice as 20 minutes should have gone by and the rice should be almost done(If not just add quarter of a cup and wait for it to be done)

 Take the can of corn and the can of carrots and peas and drain them

 Mix them into the risotto mixture

 Once most of the liquid has evaporated take off heat and add the cup of Grated Cheese and fold in

 Serve and sprinkle grated cheese over risotto

I enjoy my risotto to this consistency as it allows the cheese to melt into it and make it creamier

Try it and ENJOY.

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo