1.10.2010

Appreciation

It’s a wonderful thing when HH walks into the kitchen of the Diner and says, “Oh, Honey!” He is excited about the final plating, and what is being served for dinner.

After hearing all the pounding (of the chicken) and banging (of the grill pan on the stove top trying to create pan gravy with those ridges in the bottom of the pan), I know he was a little concerned last night. But when he sees the final product, he didn’t even say anything about the garlic bread that the kitchen “timer” (aka smoke alarm) almost went off for.

What is becoming the “House Special Chicken” was a hit, and the appreciation is what I cook for!

House Special Chicken at Holly’s Diner
2 boneless skinless chicken breasts (let someone else to that part of the work, i.e., buy them that way!)
4 slices of finely sliced deli ham
4 slices of your favorite white cheese (mozzarella was on-hand last night)
Poultry seasoning
Olive oil

Take the chicken breasts and pound the heck out of them! The idea is to get to ¼” thick, but I don’t think I EVER get to that point even with all my pounding. Pat dry.
Sprinkle with poultry seasoning on top (best looking side), then turn over and repeat. Now with the not-so-good-looking side up, lay two slices of ham and 2 slices of cheese per chicken breast. Roll chicken breast and secure with a wooden toothpick – it’s important not to forget about this toothpick later!
Take your pan, in this case my new cast iron enamel coated red grill pan, and lightly coat with olive oil and heat. When heated, place chicken breasts in pan and brown a few minutes, turn over chicken breasts and repeat.
Pre-heat oven to 350º, place oven-safe pan with chicken breasts inside oven and cook for ≈40 minutes.
Remove pan from oven, remove chicken breasts from pan to rest. With what’s in the pan, you can make pan gravy if you like. I use a little chicken broth, flour and milk.
Cut chicken breasts in pieces at an angel, remembering to remove toothpicks before serving. Dribble pan gravy over the top, if you like.

Enjoy!

2 comments:

  1. Remove the toothpicks? What fun is that? ;)

    This sounds like a good recipe, stuffed chicken breasts usually are. This is kind of like a naked cordon bleu so I'm sure my boys would like it.

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  2. I left the toothpicks in once, and it was not a pleasant surprise! So, yes, remove the toothpicks!

    It is a naked cordon bleu, good point. I kind of like that recipe title better. Thanks Chris.

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