See how splotchy it is without the toasted breadcrumbs compared to the toasted breadcrumbs? □Īnd here’s a comparison of the Chicken Cordon Bleu with and without toasting the breadcrumbs. PS Some recipes do this in a skillet – oven is easier. Outcome: Baked crumbed / breaded chicken that is beautifully golden all over and truly crunchy, like it was deep fried! Optional extra step, but truly worth it in my view. This oven toasting gives the breadcrumbs a head start on the colour / crunch factor. Just spread the breadcrumbs out on a tray, spray with oil, then bake for 3 minutes. If you’ve ever baked something crumbed and been disappointed by how it came out pale and splotchy and/or not as crunchy as you hoped, I think you’re going to love this cheeky tip. Small compromise for the convenience, in my humble opinion! Plus, full coating of crunch.īut the Super Easy version is just so darn quick and easy, and really, the main thing is just the absence of crunch on the underside of the chicken. There’s no denying the Quick Dredge comes out better looking, and it’s the option I’d use for company. Method 2: Quick Dredge – Dunk chicken in egg flour mixture (combined in same bowl), then in breadcrumbs.Īfter coating the chicken with breadcrumbs, just give them a quick spray and voila! Ready for baking! The mayo-mustard mixture acts as glue / flavouring and oil to help make the breadcrumb toasty gold OR Method 1: Super Easy – Smear mayo and mustard on the chicken, then sprinkle over breadcrumbs. Secure with toothpicks – and that’s it! The stuffing is done! I stuff my Easy Chicken Cordon Bleu simply by cutting a pocket into chicken breast, then stuffing it with cheese rolled up inside ham (helps stop the cheese melting out, terrific reader tip!). □īUT – you can definitely make my Easy Chicken Cordon Bleu tonight. It’s not dissimilar to Chicken Kiev in this respect.īut phew! I got tired just typing that out!! And it’s certainly not something that I’m making tonight. The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and you need a lot of oil to deep fry them). This retro classic is here to stay – always!Ĭhicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. All the flavour, all the crunch, a beautiful golden crumb, and it’s better for you! I hope that you all will try this tasty dish and enjoy it as much as I did.An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. Like I said, I cooked the rice separately and served the jambalaya over top of it and was totally satisfied with just one bowlful! It was pretty spicy – I used two jalapeno peppers – and so I put a dollop of plain Greek yogurt in my bowl to tone it down a bit, which helped. I really enjoyed this dish! The chorizo, chicken and shrimp with the peppers really give you a different burst of flavour in every bite which is awesome. Heck, you could even cook the rice the day before if it saves you time and just add the cooked rice at the same time as the shrimp! The Verdict That will make things a bit easier, for sure. If you aren’t going to be home during the day, I would suggest using only one cup of broth and cook the rice separately when you are home. I will add a bit of tomato paste to thicken the dish. I personally prefer when there are pieces of tomato, so when I make it again, I will use diced tomatoes rather than crushed. The amount that one batch makes was enough for the jambalaya. I found a DIY Cajun seasoning on Pinterest from a blog called A Mindfull Mom. But had I remembered, I would have just added it straight off the hop with everything else. The instructions don’t say when to add the onion, so I totally forgot about it. Mind you, the chorizo was tough and took a while itself! I do suggest that you chop everything the night before and then toss it into the crock pot in the morning before you go to work. To chop and prep everything took me honestly at least a half hour. I had also looked online for types of sausage that I could use as an alternative, chorizo being one, so I picked up 300 g of chorizo. I looked to see exactly what it was on Google and set off to see if I could find it. So here we are! Cookingįirst thing’s first: ingredients! Everything was easy enough to find at the grocery store – nothing out of the ordinary except the andouille sausage. I wanted to review something made in a crock pot this week, and this recipe from Creme de la Crumb caught my eye. Until I stumbled upon this recipe for Slow Cooker Jambalaya,I did not even know what was in jambalaya.
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