Chicken Kiev Cordon Bleu With A Boozy Cider Sauce Recipes

CHICKEN KIEV "CORDON BLEU" WITH A BOOZY CIDER SAUCE

Steps:

• Preheat the oven to 300° F. In a pie plate, combine the flour, salt, and pepper and stir with a whisk to blend. Set aside. Pat the chicken breasts dry. Place a breast inside a 1-gallon Ziploc bag (or between 2 large sheets of plastic wrap) and pound with a mallet until the breast is about 1/4-inch thick. Repeat with the second breast. Cut each flattened breast in half. Place the 4 portioned breast pieces on a large plate. Sprinkle each portion with equal amounts of marjoram, then spread equal amounts of country mustard on each of the breast pieces. Place a slice of ham on each breast portion, followed by a slice of swiss cheese. Roll up the breasts to form a roulade, or "kiev," and dredge in flour. Place the kievs in the refrigerator to firm up for about an hour. Remove the kievs from the refrigerator 30 minutes prior to sautéing. When ready (the preparation will take about 20 to 30 minutes from this point on), place a large sauté pan over medium heat and warm up the butter and olive oil. Place the kievs in the sauté pan and brown evenly on all sides. It will take about 10 minutes until the kievs are a lovely golden brown. Place the kievs in an ovenproof baking dish and cover with foil. You will now prepare the sauce. After removing the kievs from the sauté pan, keep the heat on medium and immediately add the white wine and scrape up all of the wonderful chicken bits. Then, add the hard cider. Add the apple cider, and stir well with a whisk. Add the mustard, then add the butter. Raise the heat so you have a nice, popping simmer going. Taste for seasoning and add pepper and/or salt as needed. Keep stirring the sauce, adjusting the heat as necessary, until it is reduced by about half and is unctuous and silky. Plate the kievs, and spoon the sauce over them. Serve the additional sauce in a gravy bowl. http://food52.com/recipes/21689-chicken-kiev-cordon-bleu-with-a-boozy-cider-sauce

ORIGINAL CHICKEN CORDON BLEU

Steps:

• Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
• In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
• In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
• Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.

EASY CHICKEN KIEV

Steps:

• Heat the oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.
• Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them.
• Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.
• Heat the oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.
• Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them.
• Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.

CHICKEN KIEV "CORDON BLEU" WITH A BOOZY CIDER SAUCE

Steps:

• 1. Preheat the oven to 300° F. In a pie plate, combine the flour, salt, and pepper and stir with a whisk to blend. Set aside. 2. Pat the chicken breasts dry. Place a breast inside a 1-gallon Ziploc bag (or between 2 large sheets of plastic wrap) and pound with a mallet until the breast is about 1/4-inch thick. Repeat with the second breast. Cut each flattened breast in half. 3. Place the 4 portioned breast pieces on a large plate. Sprinkle each portion with equal amounts of marjoram, then spread equal amounts of country mustard on each of the breast pieces. 4. Place a slice of ham on each breast portion, followed by a slice of swiss cheese. Roll up the breasts to form a roulade, or "kiev," and dredge in flour. Place the kievs in the refrigerator to firm up for about an hour. 5. Remove the kievs from the refrigerator 30 minutes prior to sautéing. When ready (the preparation will take about 20 to 30 minutes from this point on), place a large sauté pan over medium heat and warm up the butter and olive oil. 6. Place the kievs in the sauté pan and brown evenly on all sides. It will take about 10 minutes until the kievs are a lovely golden brown. Place the kievs in an ovenproof baking dish and cover with foil. Cook for 10 to 15 minutes -- as long as it takes you to prepare the sauce. After removing the kievs from the sauté pan, keep the heat on medium and immediately add the white wine and scrape up all of the wonderful chicken bits. Then, add the hard cider. 2. Add the apple cider, and stir well with a whisk. Add the mustard, then add the butter. Raise the heat so you have a nice, popping simmer going. Taste for seasoning and add pepper and/or salt as needed. Keep stirring the sauce, adjusting the heat as necessary, until it is reduced by about half and is unctuous and silky. 3. Plate the kievs, and spoon the sauce over them. Serve the additional sauce in a gravy bowl.