Big E's Chicken Cordon Bleu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Two 8oz glasses of waterOne Individually frozen boneless, skinless chicken breastPanko breadcrumbsExtra Virgin Olive OilParmesian CheseSwiss CheeseSaltBlack PepperChili PowderBasilLemon Pepper
Makes 2 servings, 1/2 breast each
1) Take one glass of water, make it really really cold and drink it. There, now you've drunk one more glass of water for the day.
2) Add extra virgn olive oil to you favorite frying pan. Personallly I will only use my black iron skillet for such things.
3) Set the burner under the frying pan to low and leave it uncovered.
4) Asuming the chicken is already thawed but still individually packaged, beat the crap out of it for your tenderization preferences.
5) Open the package, but do not drain any of the juices.
6) Cut the breast in half.
7) On a paper plate, spread some panko crumbs.
8) Place the chicken on the bed of panko and press it to apply the panko to only ONE side of the breast. Leave the chicken on the panko.
9) Open a salt packet (you can steal one from any restaurant) and apply it to both breasts.
10) Pepper with red and black pepper (I prefer freshly ground).
11) Coat the top of the each chicken breast with 2 tbs of parmesian cheese. Rub it in to create a parmesian crust.
12) Sprinkle basil, red, black and lemon pepper.
13) Rip a slice of swiss cheese into small strips (1/4" wide-ish X 1" long-ish). Spread the strips across the top of the chicken. The strips should NOT touch. (If they do, you've put too much. Take some off.)
14) Sprinkle some more basil on top for color.
15) If you prefer, you can also sprinkle crushed red pepper to spice it up and add more color.
16) Carefully lift the chicken breasts and place them in the frying pan. Leave the heat set to low. Cover the pan and allow the the chicken to cook for 5 minutes.
17) Remove the chick from the pan and serve HOT.
18) Drink the second glass of water with your dinner and ENJOY!
Number of Servings: 1
Recipe submitted by SparkPeople user ETCHILDE.
1) Take one glass of water, make it really really cold and drink it. There, now you've drunk one more glass of water for the day.
2) Add extra virgn olive oil to you favorite frying pan. Personallly I will only use my black iron skillet for such things.
3) Set the burner under the frying pan to low and leave it uncovered.
4) Asuming the chicken is already thawed but still individually packaged, beat the crap out of it for your tenderization preferences.
5) Open the package, but do not drain any of the juices.
6) Cut the breast in half.
7) On a paper plate, spread some panko crumbs.
8) Place the chicken on the bed of panko and press it to apply the panko to only ONE side of the breast. Leave the chicken on the panko.
9) Open a salt packet (you can steal one from any restaurant) and apply it to both breasts.
10) Pepper with red and black pepper (I prefer freshly ground).
11) Coat the top of the each chicken breast with 2 tbs of parmesian cheese. Rub it in to create a parmesian crust.
12) Sprinkle basil, red, black and lemon pepper.
13) Rip a slice of swiss cheese into small strips (1/4" wide-ish X 1" long-ish). Spread the strips across the top of the chicken. The strips should NOT touch. (If they do, you've put too much. Take some off.)
14) Sprinkle some more basil on top for color.
15) If you prefer, you can also sprinkle crushed red pepper to spice it up and add more color.
16) Carefully lift the chicken breasts and place them in the frying pan. Leave the heat set to low. Cover the pan and allow the the chicken to cook for 5 minutes.
17) Remove the chick from the pan and serve HOT.
18) Drink the second glass of water with your dinner and ENJOY!
Number of Servings: 1
Recipe submitted by SparkPeople user ETCHILDE.
Nutritional Info Amount Per Serving
- Calories: 419.1
- Total Fat: 23.1 g
- Cholesterol: 89.4 mg
- Sodium: 394.4 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.5 g
- Protein: 37.3 g
Member Reviews