Category: Chicken Recipes

September 1, 2014 Bread, Chicken Recipes, Chinese Recipes, Main Courses, Poutry, Starters

Chinese Steamed Buns Filled with Aromatic Chicken. Delicious & Tender Chinese Steamed Chicken Buns.

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Chinese Steamed Buns Filled with Aromatic Chicken. Delicious & Tender Chinese Steamed Chicken Buns.
Author: 
Recipe type: Steamed Buns
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
These delicious Chinese steamed buns are well worth the effort. With soft and tender pastry and an aromatic and flavorful filling of chicken, these are definite winners.
Ingredients
For the Dough / Pastry
  • 300g All purpose flour
  • 1 Tbs Baking powder
  • 110g Caster sugar
  • 125ml Milk
  • 80ml Water
  • 60ml Oil
For the Filling
  • 4 Dried Chinese mushrooms
  • Small handful of dried wood-ear fungus
  • 2 Tbs Fresh ginger, finely chopped
  • 250g Minced chicken
  • 6 Spring onions, finely chopped
  • 1 Tbs Oyster sauce
  • 1 Tsp Light soy sauce
  • 1 Tsp Roasted sesame oil
  • ¼ Tsp Salt
  • 2 Tsp Cornflour or Tapioca flour, dissolved in 2 Tbs chicken stock
Instructions
  1. Starting with the pastry, place the flour, baking powder and caster sugar in a mixing bowl.
  2. In a jug, combine the milk water and oil, then pour this into the flour. Mix this all to a soft dough.
  3. Turn the dough out onto a well floured work surface and start to knead. The dough will be soft and sticky and you will sprinkle flour onto the dough continuously while kneading to make it manageable.
  4. Knead the dough for 2 minutes, then dust it with flour, wrap it in cling wrap and refrigerate for 60 minutes.
  5. While the dough matures and chills, reconstitute the Chinese mushrooms and wood ear fungus in boiling water. Allow them to soak for 15 minutes, then drain and squeeze out any excess water.
  6. Chop the mushrooms and fungus until fine.
  7. Mince the chicken until fine.
  8. Chop the spring onion until fine.
  9. Chop the ginger until until fine.
  10. For the aromatic flavoring sauce, combine the oyster sauce, light soy sauce, the sesame oil and salt.
  11. Mix the cornflour or tapioca with 30ml of chicken stock and add this to the sauce.
  12. Heat your wok over medium high heat, add 30ml of oil and stirfry the ginger for a few seconds until aromatic.
  13. Add the chicken to the wok and stirfry this for 3 minutes until all the chicken has changed color.
  14. Add the mushrooms, fungus and spring onions and stirfry this until everything is mixed, then pour in the sauce.
  15. Stirfry this for 60 seconds until the sauce has thickened and coated everything, then remove from the heat.
  16. Transfer the filling to a mixing bowl and quick chill this by floating it in a sink of cold water.
  17. Remove the dough from the refrigerator, unwrap it and roll it into a sausage. Divide the sausage into 4 pieces.
  18. Roll each of these into a sausage and divide these into 4 pieces.
  19. Working with one piece, roll this into a ball, flatten the ball into a disk.
  20. Place a tablespoon of the filling in the center of the disk, stretch the edges of the disk upwards and over the filling. Give it twist to seal.
  21. Repeat this until all of the buns are completed.
  22. Cut 16 squares of baking paper and start packing the buns into your steamer. You will need to use both tiers of your steamer, or cook 2 batches.
  23. Half fill your wok with water and bring this to a rapid boil. Place the steamer on the wok and steam the buns for 20 minutes. (the water must not touch the steamer)
  24. Remove the steamer from the heat, transfer the buns to platters and serve with the dipping sauces of your choice.

 

August 17, 2014 Chicken Recipes, Main Courses, Middle East, Pork, Poutry, Snack Food

Chicken & Bacon Kefta Kebabs. Delicious Kefta / Kofta Kebabs using Chicken and Pork.

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Chicken & Bacon Kefta Kebabs. Delicious Kefta / Kofta Kebabs using Chicken and Pork.
Author: 
Recipe type: Chicken / Poultry / Pork
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 5-10
 
Traditionally kefta / kofta kebabs are made with lamb. This recipe gives a slightly different spin using chicken, bacon and pork sausage meat. The pork sausage meat along with a little tapioca or cornflour binds the mixture into delicious kefta kebabs.
Ingredients
  • 500g Chicken breast meat
  • 150g Pork sausage meat
  • 200g Streaky bacon
  • 2 Tsp Salt
  • 2 Tbs Tapioca or cornflour
Instructions
  1. Chop the bacon into thin slices across the grain, then do the same with the chicken. Squeeze the meat from the pork sausages.
  2. Place this all in your food processor along with 2 tsp salt and 2 tbs of tapioca or cornflour.
  3. Process this until quite fine.
  4. Wet your hand and grab a large handful of the mixture, then proceed to mold it onto a 15cm or 6 inch skewer. Continue this process until all of the kefta kebabs are formed.
  5. To make the sesame kefta, roll them in the tapioca or cornflour.
  6. Roll them in the egg, making sure to wet all of the flour, then roll them in the sesame seed to get a good solid coating.
  7. Transfer these to a platter and allow the sesame coating to set for 20 minutes.
  8. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 170c or 325f.
  9. Carefully lower the plain kefta into the oil, and fry these for 3 minutes per side. Remove these from the pan and drain them on kitchen paper.
  10. Carefully add the sesame coated kefta to the pan and fry these for 3 minutes per side as well. Remove these and drain on kitchen paper.
  11. Transfer the kefta kebabs to platters and serve immediately with the accompaniments of your choice.

 

August 7, 2014 Chicken Recipes, Poutry, Snack Food, Starters

Deep-Fried Chicken Lollipops. Crispy, Golden & Delicious Cocktail Snack Chicken Wings.

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Deep-Fried Chicken Lollipops. Crispy, Golden & Delicious Cocktail Snack Chicken Wings.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Deep-Fried Chicken Lollipops. Chicken wings are notoriously messy to eat, especially at a cocktail party. Making the wings into lollipops and chicken V's takes all the mess and hassle away.
Ingredients
  • 12 Chicken Wings
  • ½ Cup Tapioca flour (or corn flour)
  • 3 Eggs, lightly beaten
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • Light soy sauce to season
  • Garlic powder to season
Instructions
  1. Cut off and discard the wing tips, then slice through the center joint of each wing.
  2. To make the lollipops, take the buffalo wing, that's the piece with a single bone, and using a kitchen towel, pull the skin down off the knuckle.
  3. Holding the knuckle with one hand and using your blade, scrape the skin and flesh downward from the bone to create the lollipop.
  4. To make the V's, place the wing forearm, the piece with 2 bones on the chopping board with the inside of the wing facing upwards.
  5. Using a sharp knife cut through the wing length-ways between the bones, leaving the elbow joint in tact.
  6. Place all of the wing pieces in a tray, drizzle liberally with light soy sauce, then season liberally with garlic powder. Allow these to stand for 15 minutes.
  7. To coat the wing, dredge the pieces in the tapioca flour, or you can substitute corn flour.
  8. Dip the pieces in the egg making sure to wet all of the flour, then dredge the pieces in the cornflake mixture to get a good solid coating.
  9. Transfer all of the coated chicken to a platter and allow the coating to set for 20 minutes.
  10. Half fill your pan with oil and heat this to 170c or 325f.
  11. Carefully drop the pieces into the oil and fry them for 3 minutes per side until crispy and golden. Remove the wings from the oil and drain on paper towel. Repeat this with any remaining wings.
  12. Transfer the wings to platters and serve immediately with dipping sauce of your choice.

 

August 5, 2014 Chicken Recipes, Chinese Recipes, Main Courses, Poutry

Chinese Sweet & Piquant Chicken. Hunan-Style Fried Chicken with a Piquant Glaze.

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Chinese Sweet & Piquant Chicken. Hunan-Style Fried Chicken with a Piquant Glaze.
Author: 
Recipe type: Chicken / Poultry
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Hunan-Style Fried Chicken with a Piquant Glaze. This recipe is really simple and has very few ingredients, yet it is one of the tastiest dishes around. Thinly sliced chicken breast is shallow-fried until crispy and golden, then glazed with and beautifully glossy and tasty Hunan-style sauce.
Ingredients
  • 2 Chicken Breasts, skin off, deboned
  • 1 Egg lightly beaten
  • 30ml Tapioca flour (can substitute corn flour)
  • 2.5ml Salt
For the Sauce
  • 30ml Caster sugar
  • 20ml Rice wine vinegar or regular white wine vinegar
  • 15ml Soy sauce
Other
  • ½ Red pepper, cut into strips
  • ½ Yellow pepper cut into strips
Instructions
  1. Slice the chicken breasts across the grain into slices 3mm / ⅛ inch thick. Place them in a mixing bowl.
  2. Whisk the egg, salt and tapioca flour together until smooth then mix it into the chicken.
  3. In a jug jug, whisk together the caster sugar, vinegar and soy sauce until all of the sugar is dissolved.
  4. Slice the peppers into strips.
  5. Pour oil into your wok to a depth of 1 inch / 25mm, and heat it over high heat.
  6. Add the peppers and fry for 3-4 minutes until they start to brown on the edges. Remove them with a slotted spoon.
  7. Add half of the chicken and fry this for 3 minutes until crisp and golden. remove this with a slotted spoon and repeat with the balance of the chicken.
  8. Drain the wok, return it to the heat and return the chicken and the peppers to the wok. Mix briefly to combine, then pour in the sauce.
  9. Stir this for 0 seconds until the sauce has thickened and glazed everything.
  10. Serve immediately with the accompaniments of your choice.

 

August 1, 2014 Chicken Recipes, Main Courses, Poutry

Crumbed Chicken & Bacon Steak. Crumbed Chicken Fillet Laminated with Bacon, Crumbed & Deep-Fried.

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Crumbed Chicken & Bacon Steak. Crumbed Chicken Fillet Laminated with Bacon, Crumbed & Deep-Fried.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These are truly crumbed chicken fillet with a difference. Take schnitzeled chicken breast, laminate it with bacon, coat this all in crumbs, then deepfry to crispy perfection. You will need a contact grill to bond the chicken and bacon.
Ingredients
  • 2 x Chicken breasts, skinless, deboned
  • 6 x Rashers streaky bacon
  • ⅓ Cup Tapioca flour
  • ⅓ Cup finely crushed corn flakes mixed with ⅓ cup all-purpose flour
  • 2 Eggs lightly beaten
  • Oil for frying
Instructions
  1. Measure 40cm / 16 inches cling wrap.
  2. Place a breast in the center or the plastic and fold the cling wrap over.
  3. Using your meat mallet, tap the breast down until it is 6mm / ¼ inch thick. Repeat with the second breast.
  4. Heat your contact grill to maximum heat and place the chicken on the grill with the smooth side down.
  5. Top each breast with 3 strips of bacon, close the grill for 30 seconds.
  6. Open the grill and remove the chicken. The bacon will now be perfectly laminated to the chicken.
  7. Dredge the chicken in the tapioca flour to get a good coating all over.
  8. Drag the chicken through the egg making sure to wet all of the tapioca flour.
  9. Dredge the chicken in the cornflake mixture to get a good solid coating all over.
  10. Half-fill your pan with oil and heat this to 180c / 350f.
  11. Carefully slide the chicken into the oil and fry for 3 minutes per side until crisp and golden.
  12. Remove from the oil and drain on paper towel.
  13. Serve immediately drizzled with a little tangy mayonnaise and a little fruit chutney.

 

July 31, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Deep Fried Tobasco Chicken Wings. Crispy Deep Fried Chicken Wings Infused with Tobasco.

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Deep Fried Tobasco Chicken Wings. Crispy Deep Fried Chicken Wings Infused with Tobasco.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
The flavor of Tobasco is legendary. This recipe infuses this flavor into a batch of crisp deep fried chicken wings. Ths sugar in the recipe tempers the burn, so if you like your wings a little hotter, omit the sugar from the recipe.
Ingredients
  • 12 Chicken wings
For the Tapioca Flour Mix - mix together
  • 2 Tbs Fine salt
  • 1 Tbs Caster sugar
  • ⅔ Cup Tapioca flour
For the Cornflake Mix - mix together
  • ½ Cup finely crushed cornflakes
  • ½ Cup all-purpose flour
For the Egg Mix - mix together
  • 3 Eggs lightly beaten
  • 30ml Tobasco sauce
Other
  • Oil for deepfrying
Instructions
  1. Cut off and discard the wing tips, then cut through the center joint of each wing.
  2. Dredge the wings in the tapioca flour mix.
  3. Dip the wings in the egg making sure all of the tapioca mix is wet.
  4. Dredge the eggs in the cornflake mix.
  5. Transfer the wings to a platter and allow the coating to set for 20 minutes.
  6. Half fill your pan with oil and heat to 170c or 325f.
  7. Carefully add the wings to the pan and fry for 3 minutes per side.
  8. Remove and drain on paper towel. Serve immediately.

 

July 16, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Mayo Batter Deep Fried Chicken Wings. Crispy Deep-fried chicken wings with a unique mayo batter.

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Mayo Batter Deep Fried Chicken Wings. Crispy Deep-fried chicken wings with a unique mayo batter.
Author: 
Recipe type: Chicken / Poultry
 
Crispy deep-fried chicken wings with the most unique flavor and texture. The combination of spices, mayonnaise and crispy coating make this a sure winner.
Ingredients
  • 12 Chicken wings, tips discarded, cut through middle joint into buffalo wings
For the batter
  • ½ Cup Tangy mayonnaise
  • 3 Tbs Chicken spice
  • 3 Tbs Tapioca flour (can substitute cornflour)
To coat
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
Instructions
  1. Cut the wing-tips from the wings and discard.
  2. Cut through the center joint of the wings.
  3. Mix the chicken spice and the tapioca flour together.
  4. Place the mayonnaise in a large mixing bowl and add the spice-flour mixture. Mix this together until you have a thick, smooth paste.
  5. Add the chicken wings to the bowl and stir until all the wings are well coated with the batter.
  6. Dredge the wings in the cornflake mixture to get a good solid coating.
  7. Transfer the wings to a platter and allow them to marinate and set in your refrigerator for at least 4 hours - preferably over night.
  8. Half-fill your pan with oil. Heat the oil to 170c / 325f.
  9. Carefully drop the wings into the oil and fry them for 3 minutes per side. Depending on the size of your pan, you may have to a few batches.
  10. Remove the wings from the oil and drain on kitchen paper before serving.

 

July 9, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Chicken, Bacon and Parmesan Pinwheels. Rolled chicken and and bacon with a crispy parmesan crust.

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Chicken, Bacon and Parmesan Pinwheels. Rolled chicken and and bacon with a crispy parmesan crust.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This chicken, bacon and parmesan pinwheels recipe is great as a cocktail snack, entre, or as a main course. The flavor combination of chicken, bacon and parmesan is supreme.
Ingredients
  • 2 Chicken breasts
  • 6-8 Rashers streaky bacon
  • 20g Powdered parmesan
  • Butchers twine
  • Salt, cracked black pepper and paprika
  • 1 Egg lightly beaten
Instructions
  1. Cut 40cm of clinkwrap (16 inches)
  2. Lie one of the breasts in the center of the plastic, fold the plastic over and use your meat mallet to tap the breast down to a thickness of 4mm / ⅙ inch
  3. Repeat with the second breast
  4. Lie one of the breasts on a board and top this with enough bacon to cover. The bacon must run from side to side.
  5. Season liberally with salt, black pepper and paprika.
  6. Roll the breast up from bottom to top as firmly as possible.
  7. Tie the breast with butchers twine at 20mm intervals (just less than an inch)
  8. Cut the loose ends off the twine.
  9. Trim the ends of the chicken to within 10mm (just less than ½ inch)
  10. Cut the roll into pieces, through the centers between each twine.
  11. Repeat this with the second breast.
  12. Place all of the wheels onto a board and brush them liberally with the egg.
  13. Sprinkle liberally with parmesan, then turn the wheels over and repeat.
  14. Heat your pan over medium high heat and add the butter.
  15. When the butter begins to bubble. add the wheels to the pan.
  16. Fry for 5 minutes per side, remove from the pan, snip and remove the strings and serve immediately.

 

July 6, 2014 Chicken Recipes, Curries, Indian Recipes, Main Courses, Poutry

Mild Indian Chicken Curry. Chicken curry with a little heat, a little sweet, rounded off with creamy yogurt.

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Mild Indian Chicken Curry. Chicken curry with a little heat, a little sweet, rounded off with creamy yogurt.
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This mild Indian chicken curry can actually be made as hot or as mild as you like it. The recipe has a little heat, offset by a little sweetness then rounded off with creamy yogurt.
Ingredients
  • 800g Chicken thigh meat, skin on, cut into bite sized pieces
  • 2 Tbs Mild curry powder (you can use spicier powder if desired)
  • 50ml Oil
Vegetables
  • 150g Mixed peppers, sliced into short batons
  • 150g Carrots, julienne, then cut into short batons
  • 150g Cauliflower florets
  • 8 Baby potatoes, quartered
  • 300g Onions, quartered and cut into quarter rounds
  • 4 Tbs Garlic, roughly chopped
  • 4 Tbs Ginger, roughly chopped
  • 1 Tbs Curry powder
  • 15ml oil
  • 100ml oil
To finish
  • ½ Cup dried berries - cranberries, seedless raisins or any berry of your choice
  • 500ml Bulgarian yogurt
  • 250ml Chicken or vegetable stock
  • Fresh coriander to garnish
  • Fruit chutney to serve
  • Sliced bananas to serve
  • Desicated coconut to serve
Instructions
  1. Cut the chicken thigh meat into bite sized pieces, place them in a bowl and add the 2 Tbs of curry powder. Mix until combined, set aside to marinate.
  2. Prepare all of the vegetables and measure out the berries, yogurt and stock.
  3. Add 50ml of oil to the chicken and stir until well coated.
  4. Heat your wok over high heat, add a tablespoon of oil and stir-fry half of the chicken for 4 minutes. Scoop this from the pan leaving as much oil and fat behind as possible. Repeat with the second half of chicken.
  5. Add the onions to the wok and fry for 3 minutes.
  6. Add the garlic and ginger to the onions and continue to fry for 2 minutes. Sccop from the wok leaving as much oil behind as possible.
  7. Add the carrots and peppers to the wok and fry for 5 minutes. Scoop from the wok leaving as much of the oil behind as possible.
  8. Add 100ml oil to the wok and fry the potatoes for 8 minutes until crisp and golden.
  9. Add the cauliflower to the potatoes and continue to fry for a further 2 minutes. Scoop these from the wok.
  10. Drain the wok leaving only oil that sticks to the sides of the wok.
  11. Place a large colander over a bowl. Pour the chicken and all of the vegetables into the colander and allow any excess oil to drain.
  12. Reheat your wok over medium heat and add the 1 Tbs of curry powder. Fry the powder briefly until fragrant.
  13. Return all of the other ingredients to the wok, stir briefly, then add the berries.
  14. Stir this to combine, then add the yogurt. Stir this until everything is coated.
  15. Pour in the stock, stir this in, bring to a low simmer, and allow to simmer for 5 minutes.
  16. Remove the curry from the heat and serve immediately with Basmati rice, sliced banana, fruit chutney and desicated coconut. Garnish with fresh corinder.

July 5, 2014 Accompaniments, Cheese, Chicken Recipes, Poutry, Snack Food, Starters

Cheesy Chicken Nuggets. Crispy fried chicken nuggets with a wonderful cheesy flavor.

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Cheesy Chicken Nuggets. Crispy fried chicken nuggets with a wonderful cheesy flavor.
Author: 
Recipe type: Cocktail Snacks / Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
These cheesy chicken nuggets make a great cocktail snack, and they are quick and easy to make. The cheese melts into the chicken resulting in a wonderfully tender cheesy flavored chicken nugget.
Ingredients
  • 2 x Large skinless, boneless chicken breasts
  • 50g Mature cheddar cheese
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • 2 Eggs Lightly beaten
  • Skewers
  • Dipping sauce of your choice
Instructions
  1. Cut the chicken into 25mm cubes (1 inch)
  2. Cut the cheese into pieces 6mm x 6mm (1/4 inch) x 15mm (just over ½ inch)
  3. Using your olive pitter, punch a hole through the center of each chicken piece.
  4. Pull a chopstick through each hole to open the holes up.
  5. Press the cheese pieces into the holes, the press a skewer through each piece of cheese.
  6. Dredge the nuggets in the tapioca flour to get a good coating.
  7. Dunk them in the egg, making sure that all of the tapioca flour is wet.
  8. Dredge them in the cornflake mixture to get a good solid coating.
  9. Transfer the nuggets to a platter and allow the coating to set for 20 minutes.
  10. Half-fill your pan with oil and heat this to 180c / 350f
  11. Carefully drop the nuggets into the oil and fry them for 3 minutes per side.
  12. Remove and drain on kitchen paper.
  13. Serve immediately on platters with the dipping sauce of your choice.

July 2, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry

Tropical Chicken Kebabs. Succulent skewered spiced chicken thigh with bacon & pineapple.

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Tropical Chicken Kebabs. Succulent skewered spiced chicken thigh with bacon & pineapple.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Tropical Chicken Kebabs.Chicken, bacon and pineapple make for a formidable combination. In this tropical chicken kebab recipe, I use succulent & tender chicken thigh meat lovingly marinated in a spicy blend, then woven onto skewers with bacon and pineapple, before being grilled to perfection. This recipe can be cooked on your barbecue, contact grill, or under the grill in your oven. For the tutorial on deboning your own chicken thighs, please watch the first section of this video - http://www.youtube.com/watch?v=EQVGSpb1ja8
Ingredients
  • 8 Chicken thighs, deboned with skin on
  • 6 Canned pineapple rings, reserve the syrup
  • 16 Slices streaky bacon
For the marinade
  • 75ml Pineapple syrup
  • 5ml Ground ginger
  • 5ml Parika
  • 5ml Garlic powder
  • 5ml Cayenne pepper
  • 5ml Salt
  • 30ml Oil
Instructions
  1. Combine all of the marinade ingredients in a jug and emulsify them using your stick blender. If you are using a whisk, this will work, but will just take a bit longer.
  2. Cut the pineapple rings into 8ths, lay out the bacon and count out 8 x 25cm / 10 inch skewers.
  3. Cut each chicken thigh into 6 cubes and place these into a large mixing bowl.
  4. Pour in the emulsified marinade and mix until everything is well coated.
  5. Allow this to marinate in your refrigerator for 60 minutes.
To thread the kebabs
  1. Hook a rasher of bacon onto a skewer, followed by a piece of chicken and a piece of pineapple. Loop the bacon around the chicken, then repeat.
  2. You will use 2 rashers of bacon, 6 cubes of chicken and 6 cubes of pineapple per kebab.
  3. Heat your grill or barbecue to medium high heat and grill the kebabs for 4 minutes per side, on all 4 sides - giving a total cooking time of 16 minutes.
  4. Remove from the grill and serve immediately with the accompaniments of your choice.

 

June 30, 2014 Chicken Recipes, French Recipes, Main Courses, Poutry

Chicken Cordon Bleu. Crispy crumbed chicken stuffed with ham and cheese.

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Chicken Cordon Bleu. Crispy crumbed chicken stuffed with ham and cheese.
Author: 
Recipe type: Chicken / Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken Cordon Bleu is an all-time favorite. It is quick and simple to make, and if you use a good quality ham and cheese, it is packed with flavor. The recipe for the gourmet cheese sauce is in our next video.
Ingredients
  • 2 x Boneless, skinless chicken breasts
  • 2 Slices hickory ham
  • 30g Grated mature cheddar mixed with 30g grated mozarella
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • ½ Cup Tapioca flour (can substitute cornflour)
  • 2 Eggs, lightly beaten
  • 100g Butter
Instructions
  1. Roll out 40cm / 6 inches of cling wrap.
  2. Place one of the breasts in the center of the plastic, fold the plastic over.
  3. Using your meat mallet, tap the breast down until it is 6mm / ¼ inch thick.
  4. Repeat this with the second breast.
  5. Trim the slices of ham so that they are just slightly smaller than the chicken breasts.
  6. Place the hams slices on top of the breasts and top each with half of the cheese.
  7. Fold the chicken over to enclose the ham and cheese.
  8. Dredge the breasts in the tapioca flour making sure to get a good coating all over - especially the edges.
  9. Dredge the breasts in the egg, making sure to wet all of the tapioca flour.
  10. Dredge the breasts in the cornflake mixture to get a good thick coating.
  11. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
  12. Heat your pan over medium heat and add the butter.
  13. When the butter starts to bubble, carefully slide the breasts into the pan.
  14. Fry the breasts for 4 minutes per side, then balance them on the fat edge and fry for a further minute.
  15. Remove the chicken from the pan and serve immediately with our gourmet cheese sauce and the accompaniments of your choice.

 

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