Chicken Cordon Bleu and Italian Hash
- 4-5 halved chicken breasts, pounded as thin as possible
- 3 cups bread crumbs
- 8 sprigs fresh thyme
- 3 cloves garlic, minced
- 2 tbsp butter
- 5 slices Prochutta Ham, or ham of choice
- 1-2 cups grated Gruyere Cheese
- 2 eggs
- 1/4 cup milk
- 2 cups flour
- Olive Oil
- Kosher Salt and Pepper
- Take a sheet of plastic wrap and loosely wrap chicken breast. Pound out chicken breasts until thin (approximately twice the original size. Keep wrapped in plastic wrap.)
- Mix flour, pinch of salt and pepper in bowl.
- Mix together in a seperate bowl, bread crumbs, three sprigs of thyme (pull leaves off sprigs) minced garlic, and butter. Add a pinch of salt and pepper to mixture.
- In another bowl mix eggs and milk. Add a pinch of salt and pepper to mixture.
- Take chicken out of plastic wrap and place one piece of thinly sliced prosciutto ham and sprinkle about 2 tbsp worth of gruyere cheese. Take the edge of the plastic wrap and begin to pull back to roll chicken, twist the sides of the plastic wrap until chicken is rolled tightly into a cylinder. Repeat for all pieces of chicken.
- Place chicken cylinders on a plate and let sit in the fridge for about 20 minutes.
- Take chicken out of the fridge and unroll cylinders (it should hold its shape nicely) Coat chicken in flour, roll in egg mixture (make sure all the flour is covered). Next coat chicken in bread mixture evenly. Repeat all steps until all of the chicken is done. Place chicken in a oven safe pan, sprinkle olive oil over the top of the chicken to help brown and place in the oven for 25 minutes at 350 degrees.
- Optional: Serve with Cranberry Chutney (3 cups cranberries, 1/2 cup water, 1/2 cup sugar) Cook down in sauce pan.
Italian Potato and Bacon Hash
- 3-4 cups brussels sprouts
- 1 red onion or 1 cup red pearl onion
- 3-4 cups fingerling potatoes (you can also use red or yellow potatoes instead)
- 4-6 slices bacon
- 5 sprigs whole fresh thyme
- 3 tbsp sugar
- 1/4 cup balsamic vinegar
- 2 cans chicken broth
- 2 tbsp Olive Oil
- Salt and pepper
- Cut bacon into small pieces. Drizzle olive oil on the bottom of the pan, place bacon pieces and whole thyme sprigs in pan. Cook bacon until crispy.
- Take cooked bacon and thyme and put aside. Use the drippings from the pan to cook veggies.
- While bacon is cooking, cut brussels sprouts in halves, chop onion into large pieces (or onion pearls in halves) cut potatoes into like size pieces.
- Place brussels sprouts, onion, and potatoes in pan with bacon drippings. Add a pinch of salt, pepper, and a sprinkle of a little sugar over veggies. Stir constantly.
- Once the veggies have cooked down are are softening (about 15 minutes), add chicken broth.
- Once broth has cooked down and veggies are nice and soft. Add balsamic vinegar and sprinkle a little more sugar. Add bacon bits (make sure to remove thyme sprigs) and let simmer until caramelized.
- Serve with Chicken Cordon Bleu and Cranberry Chutney!!!