Family Around the Table

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Chicken Cordon Bleu

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Chicken Cordon Bleu is pure comfort food.Comfort food is today’s topic. It’s a topic I think is subjective. Everyone’s idea of comfort food is different. Some reach for ice cream, some fried foods  and for others it’s sweets in the form of cake, cookies or pie. When my kids are in need of comfort food, they often ask for my chicken cordon bleu. It’s cheesy center will make anyone happy.

This recipe came about because there used to be a meat market in town that sold a variety of stuffed chicken breasts. Our supermarket sells them too, but the ones at the specialty store are the ones my husband recalls. When I was shopping there one day I noticed they were $7.99 and thought to myself that I could make them. Especially when I can buy a package of boneless skinless chicken breasts for around $4.00 a pound. So I set out to make them.

The first time I made them my husband asked me if I broke down and splurged. I told him no, I made them. He did not believe me until I told him to watch out for the toothpicks. Yes, I left them in the first time I made them. Probably the second time too. Now, since I’ve made them so often, I feel comfortable removing them before serving. They won’t unroll and spill our the filling.

Once you get the hang of making a stuffed chicken breast you’ll no doubt want to try other combinations. In this recipe, the traditional cheese to use is Swiss but I prefer provolone because it melts better. The only thing I would caution is not to over stuff before you roll it up. It will make keeping it together more difficult. It’s also an impressive dish for company.

Check out the other comfort food offerings from my blogger friends.

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Chicken Cordon Bleu

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts, pounded to even thickness
  • 4 slices cheese, Swiss or Provolone
  • 6 slices deli ham
  • 1 egg, beaten
  • 6 tablespoons butter, melted
  • 1 1/2 cups Italian breadcrumbs
  • Toothpicks

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a small baking dish place egg and beat lightly. In a separate bowl, gently mix melted butter with breadcrumbs until breadcrumbs are moist.
  3. Cut 2 slices of deli ham in half so you have 4 1/2 slices.
  4. On a cutting board or parchment, assemble chicken. Lay chicken breast flat and top with one slice of cheese and one full slice and one half slice on top. Roll chicken from top to bottom and secure with toothpicks. You should need no more than 3 or 4.
  5. Gently dip chicken roll into beaten egg and then into the breadcrumb mixture. Place into ungreased baking dish. Repeat until all are completed.
  6. Bake for 50 - 60 minutes until juices run clear.
  7. Remove toothpicks before serving.
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Enjoy these great #ComfortFood ideas from #FestiveFoodies!

Chicken Cordon Bleu is an impressive dish for company.

Raspberry Glazed Chicken Wings

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Raspberry Glazed Chicken Wings

My husband is a raspberry fiend. He loves anything and everything raspberry, something he gets from his Aunt Anna. When I came across this recipe for raspberry glazed chicken wings I knew I had to try it. We were not disappointed. The raspberry flavor is prominent, not subtle, making these wings on the sweet side. Again, this recipe is doing double duty at the week 7 recipe in the 52 Week New Recipe Challenge and as part of the Sunday Supper Movements finger foods event.

Due to the marinade time, you need to plan ahead when making this recipe.  You need to marinate the wings for at least 4 hours. Cooking time is about an hour. This dish is perfect for a main meal, appetizer or game day snack.

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Raspberry Glazed Chicken Wings

Prep Time: 4 hours, 10 minutes

Cook Time: 55 minutes

Total Time: 5 hours, 5 minutes

Yield: 10 - 12 appetizer servings; 3 meal servings

Raspberry Glazed Chicken Wings

Ingredients

  • 3/4 cup seedless raspberry jam
  • 1/4 cup cider vinegar
  • 1/4 cup soy sauce
  • 3 garlic cloves, minced
  • 1 teaspoon pepper
  • 16 whole chicken wings, cut into 3 pieces, discarding wing tips

Instructions

  1. Place wings in a large bowl and set aside.
  2. In a saucepan combine jam, vinegar, soy sauce, garlic and pepper. Bring to a boil and boil for 1 minute. Add raspberry mixture to bowl with wings and toss to coat. Cover and refrigerate for 4 hours.
  3. Line a 15 x 10 x 1 inch rimmed baking sheet with aluminum foil and spray foil with nonstick spray. Preheat oven to 375 degrees F.
  4. Reserving marinade, place wings in single layer on baking sheet.
  5. Bake at 375 degrees F for 30 minutes, turning once.
  6. Meanwhile, bring reserved marinade to a rolling boil and boil for 1 minute. Reduce heat and simmer, uncovered for 10 - 15 minutes.
  7. Brush marinade over wings and bake 20 - 25 minutes longer, turning and basting once, or until check juices run clear.
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Onion Roasted Chicken and Vegetables

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My Mom had 2 blank cloth-bound journal books that she taped clipped recipes in. She also hand-wrote many, many more. She was a recipe collector just like me. Now that she is no longer with me, I look through her recipes often. She also had 2 recipe boxes that I cherish. This particular recipe I found one evening while I was trying to decide what to make with the chicken in my refrigerator. It sounded good, we love roasted vegetables, and I had all of the ingredients. Although I used all breasts because I had them, you could use thighs too. I wouldn’t suggest legs or wings as they may dry out before the vegetables were done. You could mix up the vegetables too. Try adding some onions or substituting sweet potatoes for the russet potatoes.

This is such an easy recipe. Peel the carrots, chop. Wash the potatoes, no need to peel, chop. Mix, put in your baking dish, bake and enjoy! If you’re making this for a larger crowd, use 2 envelopes of the onion soup mix and 1/2 a cup of oil.

Oven Roasted Chicken and Vegetables

1 envelope Lipton Recipe Secrets Onion Soup Mix

1/4 cup vegetable oil

1/2 teaspoon garlic powder

4 bone-in chicken breast halves

1 pound all-purpose potatoes, cut into chunks

2 carrots, sliced

Preheat oven to 450 degrees F.

In large bowl add soup mix, oil and garlic powder. Whisk until combined. Add remaining ingredients and toss to coat chicken and vegetables evenly. Empty chicken and vegetables into large roasting pan. Arrange chicken breast side up. Bake, uncovered, basting halfway through, 45 minutes or until chicken and vegetables are done.

Makes 4 servings.

Onion Roasted Chicken and Vegetables
Onion Roasted Chicken and Vegetables

Comfort Food at it’s Best – Butter Baked Chicken

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Butter Baked Chicken

My husband LOVES the butter baked chicken dish at Cracker Barrel. He raved and raved about it until one day I had the opportunity to try it. I immediately understood his love affair. It was buttery, tender and delicious. It just melted in my mouth. The gravy was creamy and flavorful. When I mentioned to my Mom how good the dish was, she pulled out her hand-written recipe book and shared a recipe she found a few years ago. (From where, I don’t know!) The recipe calls for chicken breasts but that is not my husband favorite. He prefers dark meat so I substitute chicken thighs for him. You could even use cut up chicken pieces to satisfy everyone. To make this a true comfort food, I serve it with homemade mashed potatoes and a green vegetable. Some of our favorites are corn (OK that’s not green), carrots (nor is that one), green beans and asparagus. (Hubby likes stuffing too.) I keep a couple of cans of evaporated milk on hand just to make this recipe.

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Butter Baked Chicken

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Ingredients

  • 1/2 cup butter, melted
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 (15 ounce) can evaporated milk, divided
  • 4 chicken breasts, bone in, skin on
  • 1 can cream of chicken soup
  • 3/4 cup water

Instructions

  1. Preheat oven to 350 degrees F. Pour melted butter into a 9 x 13 inch baking dish.
  2. In a shallow bowl or on some waxed paper, combine the flour, salt, pepper and garlic powder.
  3. In a separate bowl add 1/2 cup evaporated milk. Coat the chicken pieces with the milk then dredge in seasoned flour. Place chicken in prepared baking dish, skin side up. Bake, uncovered, for 35 - 40 minutes. Remove from oven and turn.
  4. In medium bowl combine the remaining evaporated milk, water and can of cream of chicken soup. Stir until well combined. Pour over chicken and return baking dish to oven for an additional 30 - 35 minutes. When done, remove chicken from pan and whisk gravy. Pour gravy over chicken and put remained in gravy boat for guests to serve themselves.
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Spatchcocked Chicken with Vegetables

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Spatchocked Bird

I recently read about spatchcocked chicken in a magazine and knew I had to try it. Spatchcocking is more of a method than a recipe. To spatchcock a chicken all you do is place the whole chicken breast side down and, using kitchen shears, cut out the backbone. Start on the side of the backbone and cut up the side of the bone. Once that is done, turn the chicken around and cut up the side of the backbone to remove it. Once the backbone is out, clean out the inside of the chicken and pat dry. Place chicken, breast side up, and gently press on the breast bone to flatten the chicken. Now you are ready to roast the bird.

Roasted Spatchcocked Chicken and Vegetables Ready to Serve

Roast Spatchcocked Chicken & Vegetables

1 Spatchcocked chicken

5 Red potatoes, quartered

5 Carrots, peeled and cut into 1″ chunks

1 cup vegetable stock

2 garlic cloves, minced

Olive oil for drizzling

Salt & Pepper to taste

Preheat oven to 350 degrees F.

Place chicken in roasting pan. Surround with potatoes and carrots. Season all with salt, pepper and minced garlic. Drizzle chicken and vegetables with olive oil, about 2 tablespoons. Pour vegetable stock in bottom of pan. Roast chicken at 350 degrees F for 1 hour to 1 hour and 15 minutes. Remove from oven and let rest for 5 minutes before serving. Serves 4 – 1/4 chicken each.

If you want to try spatchcocking, it’s really easier than you think. If you’ve ever cut up a whole chicken, you can cut out the backbone. This chicken cooked evenly and a more quickly than roasting the whole bird. Feel free to add veggies you like. You could certainly use fennel, quartered onions or sweet potatoes. This dinner reminded me of fall. My family was pleasantly surprised with the meal and I know it will be a favorite for years to come. I also served a recipe I got from Ina Garten, The Barefoot Contessa, for zucchini pancakes. Look for that post soon!

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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
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