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The Next Food Network Star
Into the Studio - Recipes
Crispy Puff Rice Encrusted Chicken Cordon Bleu with Honey Dijon Orange Sauce and Orange Scented Ratatouille
Recipe courtesy Shane Lyons
- 4 chicken cutlets, pounded thin
- Kosher salt and freshly cracked black pepper
- 4 ounces honey ham deli meat, julienned
- 4 ounces Muenster cheese, julienned
- 3/4 cup all-purpose flour
- 3 eggs, whipped with 1/2 cup water, for egg wash
- 3 cups crispy rice puff cereal
- 2 tablespoons extra-virgin olive oil
- Honey Dijon Orange Sauce, recipe follows
Preheat oven to 400 degrees F.
Season the pounded chicken cutlets with salt and pepper. Fill 1 horizontal side of the breast with 1-ounce each of the ham and cheese. Roll the cutlets tight inclosing the cheese and ham into what look likes a chicken cigar. Using the standard bread procedure, coat the stuffed chicken with flour, dust the excess off, then coat in the egg wash, and finally cover with the puff rice cereal as the finial coating.
Heat a large skillet with the olive oil on medium heat and add the coated chicken Sear on each side to a golden brown, then transfer to a baking pan and bake for another 8 to 10 minutes, until the interior is 165 degrees F. Let rest for 3 minutes then slice each roll into a 5 pieces, serve with Honey Dijon Orange Sauce and Orange Scented Ratatouille.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Prep Time: 3 minutes
Ease of preparation: intermediate
Honey Dijon Orange Sauce:
- 2 cups fresh orange juice
- 3 tablespoons prepared mustard
- 1/2 cup honey
- 1 teaspoon orange zest
In a medium sauce pot add all the ingredients and cook on high heat until there is just over 3/4 cup of liquid left.
Yield: 4 servings
Orange Scented Ratatouille
- 1 tablespoon olive oil
- 1 Spanish onion, peeled and medium diced
- Salt
- 1 eggplant, peeled and medium diced
- 1 red bell pepper, medium diced
- 1 yellow bell pepper, medium diced
- 1 (10-ounce) jar canned tomatoes
- 1 cup cherry tomatoes
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 2 teaspoons orange zest
- 2 tablespoons freshly chopped basil leaves
- 2 tablespoons freshly chopped parsley leaves
- Freshly cracked blacked pepper
Heat a large pot over medium heat and add the oil, once the oil is hot add the onions and a pinch of salt, let the onions cook until they are soft and translucent. Add the eggplant and cook for about 5 minutes. Add the bell peppers, cook for additional 10 minutes, which will allow the vegetables to soften and deepen in flavor. Add the canned tomatoes and cherry tomatoes followed by the honey, vinegar and orange zest. Crush the canned tomatoes with a wooden spoon in the pan. Cook for additional 15 minutes until the liquid has concentrated. Season with fresh herbs, salt and pepper.
Yield: 8 to 10 servings (leftovers make great omelets)
Prep Time: 20 minutes
Cook Time: 40 minutes
Inactive Prep Time: N/A
Ease of preparation: easy
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