When I asked Chuck whether or not he wanted to make dinner one night this week he responded with a resounding "Yes!" and gave me a list of things to make sure that we had on hand. I have to say that Chuck continues to impress me with his skills in the kitchen. He doesn't follow any recipes and always comes up with delicious meals. And here is where I will turn it over to him to explain everything:
Chicken Cordon Chaz:
Ok, first thing first -- Colleen must have had too much Pinot Grigio early this week because she certainly wasn't thinking clearly when she allowed me to post on this blog. Right now I feel like the bizzaro "Sports Gal" to her Bill Simmons (if anyone in the cooking-blog-world knows who that is).
Secondly, the one thing you are NOT going to get from me is any reference to measurements or words like "blanch". As far as I'm concerned, Blanch was just the promiscuous red-head on Golden Girls.
That said - here's what I made tonight and how I did it... at least what I can remember because my normal process is to pretty much wing it as I go.
1) I took some chicken breasts and split them in half width-wise. It's a little awkward to cut it like that, but if you don't the chicken is too fat and often it won't cook all the way through. On the flip side, you could just buy the thinner chicken breasts.
2) Crack a few eggs in a bowl and beat the yolks a little to make it uniform. Then get another bowl filled with bread crumbs. Then you basically just "tar-and-feather" the chicken breast -- 1st- egg batter, 2nd- bread crumbs. (side note: One time in college we did this to my friend Eugene with Miller Lites and a can of grated parmesan cheese at 3am after a LOT of beers... but that really has no relevance here....)
And... we're back...
3) Put a skillet on medium-high heat with some EVOO (yeah, I know the "Rachael" lingo) and then pre-heat the oven to 400 or 425. Then you sprinkle a bunch of salt/pepper on the chicken (red pepper too, if you want) and then once the skillet is hot, drop them in. Flip over after about 5-6 minutes once they are golden brown. Cook the other side about the same. You may need to periodically add a little EVOO after flipping so it won't burn. Once they are done, take them out of the skillet and rest them on some paper towels. Lightly press the paper towel on both sides of the chicken to try and sop up the oil as best you can. Otherwise, be prepared to face a cholesterol level similar to mine.
4) Get out a baking sheet and drop the chicken breast on there. Cover each chicken breast with some roasted peppers. Cover that (or wrap the whole thing) with prosciutto. Then take some provolone cheese (or mozz) and drop it over the top of each chicken breast. Stick it in the oven for another 4-5 minutes.....
and that... is how "Chicken Cordon Chaz" is done.
- Stove Top Stuffing - Sure, it doesn't have a cool nickname like "the San Francisco Treat" but from Thanskgiving to Flag Day or anywhere in between, does it ever disappoint?. Plus, all it takes is 5 minutes and a 4th grade education of basic measuring skills. You just read the box. I think I made this stuff with every other meal during bachelorhood, and if I didn't eat like a king every night courtesy of Colleen; I'd still be doing it.
- Sauteed Asparagus - I threw some asparagus in a skillet with sliced garlic, EVOO, white wine, and salt/pepper. I just let it simmer for 8-9 minutes depending on how soft/crunchy you like 'em.
Well... hopefully I didn't just make a mockery of Colleen's blog. If I did, please forgive her. If I didn't, maybe she'll let me post again sometime in 2009 -- especially if my fans express their support in the comments section!