Monthly Archives: May 2009

Fancy Schmancy Chicken Sammie

Okay, can you say inspiration?  I always seem to get food inspiration at the weirdest times, for instance, when I’m sick at home with the flu or even at 2a.m. when I can’t sleep a wink.  That being said, the idea for this sandwich came to me at the most obvious time possible, while grocery shopping at Costco.  I was perusing the imported cheese case, as I’m usually prone to do, when I found a very reasonably priced triple-creme French cheese by the name of le Delice de Bourgogne.  Between the cheese and a fresh loaf of rosemary olive oil bread, a plan formed and my excitement was honestly not to be contained.  All I needed was a few more ingredients, a killer sauce, and magic was around the corner.  I attended to the rest of my weekly errands with one goal in mind, and basically went on a food buying spree, grabbing anything and everything that peaked my curiosity.  I’m a total food geek and it was the most fun I’d had in a long time.  Plus, by the time I got home I knew exactly what I was making and even thought of a way to use a brand new gadget, courtesy of my brother.  This is one of those recipes that I’m going to have to insist that you try  because, yes, it’s really that good.

Ingredients

Boneless Skinless Chicken Breasts

Fresh Rosemary

Fresh Tarragon

Fresh Garlic

Maple Bacon

Extra Virgin Olive Oil

Butter

Flour

White Wine

Heavy Cream

Rosemary Olive Oil Bread (or any nice crusty bread)

le Delice de Bourgogne Cheese (or a nice triple-creme brie)

Kosher Salt

Freshly Ground Black Pepper

Process

Yay!  Here’s the debut of my new gadget…a pilon, straight from Puerto Rico.  As I’ve mentioned before, my family is Puerto Rican and we really enjoy our heritage through food, so when my brother returned from a recent trip to the island with a handcrafted pilon, sort of a wooden mortar and pestle, I was thrilled.  My mom bought an almost identical one almost 10 years ago, and I’ve wanted my own for a long time.  Well, I’ve digressed much too far now, so first off, you should tear the leaves off of your tarragon and rosemary and remove the skin from the garlic.  Throw it all in your mortar and pestle with some salt and pepper.

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Now have some fun and crush it up as much as you can.  If you don’t have a mortar and pestle just coursely chop it all together.

004Set aside and begin prepping your chicken.  As usual, you want to clean off any excess fat and then you should split the breasts as demonstrated in my Cheesy Chicken Roll-Ups.

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Toss them all in a dish, drizzle with olive oil, and sprinkle on the herb and garlic mixture.

006Mix everything up and set aside to marinate well you work on the other components.  Now’s a good time to cook up your bacon.  In the past year, I’ve discovered that I really like to cook bacon in the toaster oven when I have the time.  The bacon doesn’t curl up and the scent doesn’t infiltrate your home so much.  So that’s what I did hear.  Depending on the thickness of the bacon, I usally cook it on 400 degrees for about 20 minutes, if the bacon is thinner, decrease the time.

008While the bacon cooks, heat a large skillet over medium-high heat and throw in your chicken.

012Sautee on both sides until nicely browned, add a couple tablespoons of butter, and sprinkle the whole thing with some flour.

014Toss everything around to work in the flour and allow it to cook out for a few minutes to lose the raw taste.  Once a bit of a roux has formed and cooked up, add a few ounces of a tasty white wine.

015Bring to boil and let the alcohol cook out.  This is important!  If you don’t give the alcohol a few minutes to cook out, the sauce will curdle in the next step.  Once it comes to a boil and simmers for a minute you can add in the cream.

017Stir to combine and allow to simmer so the sauce is thick enough to coat the chicken with a couple tablespoons leftover for drizzling.  While the sauce thickens, cut the bread into 2-3 inch wide pieces, spread each side with a healthy amount of the cheese, and layer bacon on both sides.

019Once the chicken is cooked through and the sauce is nice and thick, place one breast portion on the bread and drizzle with a little more sauce.

020To fancy it up a bit more, serve with a bistro salad of greens, dried fruit, and nuts and some roasted potatoes.  Now, please, please, please ENJOY the creamy, bacony goodness!

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Tastemaker Review: The Irish Awesomeness of Kerrygold

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Please forgive me loyal followers, please, please forgive me!  Yes, I know, I’ve been a terrible blogger lately, but let me just fill you in.  Two weeks ago, I was sick, very sick, out of work for two days sick, it sucked.  I tried to blog but just felt too gross to get anywhere.  And to be really honest, I was just too busy this past week.  I had to jump back into life after being out of commission for awhile.  And again, I did try to write this post a week ago, but I really wasn’t into it, and I didn’t want to write without giving it my all…I’m not here to produce sub-par content and wouldn’t want to short change those who I hope have come to expect more from me.  But, I’m back now and ready to get everything rolling once again.  Now, I’m not posting a recipe today, and I apologize if anyone has been waiting anxiously.  What I do have is a stellar product to clue you all in on.  Back around St. Paddy’s Day, my friends over at FoodBuzz sent me some buy one get one free coupons and great recipes from the Kerrygold company.  If you are not familiar with their products, you should definitely track some down.  Ironically, when I went shopping for our St. Patrick’s Day dinner, which was faboo by the way, I couldn’t find any Kerrygold products, so I didn’t get to use them for that meal.  A few weeks later, I went to a different grocery store and used the coupons to purchase their classic Dubliner cheese and an Aged Cheddar.

024While I truly enjoyed both cheeses, the Dubliner was really the stand out for me.  It almost has the texture of parmesan crossed with cheddar and is fantastic for grating over almost anything and dreamy as a snack.  It has a very distinctive, tangy yet nutty flavor that really is a party for your tastebuds.  It’s sophisticated on the palate, but not so much so that it’s overwhelming just sliced and eaten on a cracker.  Yeah, I’d really like some right now…but, I’m all out.  I think I’ll be using my second set of coupons pretty soon.  You really should check out Kerrygold’s website to learn more about their other cheeses and find out where you can pick some up.  If you’re a true cheese lover, a little effort will be worth it.  Go eat some cheese…NOW, and ENJOY!

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Filed under Silly Stuff, Uncategorized