June 10, 2004
Cheeseball Encrusted Chicken Cordon Bleu
Yeah you read it right. Cheeseball encrusted chicken. Last week I went to my favorite discount wholesale outlet CostCo and bought a 35oz plastic barrel full of fluorescent orange Cheeseballs.
After my guests tried to make a dent in the Cheeseball barrel while playing video games all night, and after I ate out of it for all three meals the next day, I thought there's got to be a way to make something out of all of these leftover Cheeseballs. What goes really good with Cheeseballs? A Ham and Cheese Sandwich is what. What has ham and cheese in it? Chicken Cordon Bleu! The experiment began. I called Nathan and Jill and told them to come over at lunch time. I crushed the Cheeseballs in a ziploc bag with an empty Tito's Vodka bottle. I got three boneless and skinless chicken breasts and pounded each out flat to about 1/4" thick. Seasoned the breasts with salt and pepper, spread a little grainy mustard on each breast and layered each one with Ham and Swiss Cheese. I rolled it up, tucked the sides in and pinned each roll together with a toothpick. Then a quick dredge in flour, egg wash and then a roll in the crushed Cheeseballs.
Then into a 350° oven for 30 minutes. They retained their radioactive orange color throughout the cooking process. Scary.
But good. Very good! I served them with a side of greens tossed in a Lemon and Oregano Vinaigrette. Although the color was a little scary and it made it look like we were cutting into an oversized Cheeseball (which was actually pretty awesome), it was really an excellent combination. Ham. Cheese. Cheeseballs. You can't go wrong with those flavors.
For dessert Jill had some Cheeseballs. Then she died.Posted by yi at June 10, 2004 5:05 PM