Arty Chicken Cordon Bleu

A rich and rewarding recipe for special guests. Or guest.

Chicken Cordon Bleu – Serves 6
6 skinless boneless chicken breasts
6 Swiss cheese slices
6 ham slices
3 tablespoons plain flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon stock
1 tablespoon cornflour
1 cup whipping cream

Pound chicken breasts if thick.

Place a cheese and ham slice on each breast.

Fold chicken edges over the filling, and secure with toothpicks.

Mix flour and paprika, and coat chicken pieces.

Heat butter in a pan over medium heat, and cook chicken until browned.

Add wine and bouillon.

Reduce heat, cover and simmer for 30 minutes, until juices run clear.

Remove toothpicks, and transfer breasts to a plate.

Blend cornstarch with the cream in a small bowl, and whisk slowly into pan.

Cook, stirring until thickened, and pour over chicken. Serve warm.

Print Recipe

Arty Seared Chicken Breasts with Fine Sauce

A fast and simple chicken recipe with a sauce that goes well with vegetables. Low arty rating but always a high approval rating.

Seared Chicken Breasts with Fine Sauce
3 tablespoons unsalted butter
1 tablespoon olive oil
4 skinless chicken breast halves beaten thin
salt and pepper
2 chopped shallots
1 clove minced garlic
1/3 cup dry white wine
1/2 cup chicken broth

Melt one tablespoon of butter and heat olive oil in a large pan over medium heat.

Season chicken with salt and pepper, and brown both sides in pan.

Cover and cook for 15 minutes, until juices run clear.

Mix shallots and garlic into a separate pan over medium heat, and cook.

Stir in wine, and cook. Stir in broth, and cook for five more minutes, or until suitably reduced.

Mix in the last of the butter until it is melted.

Serve the sauce over the cooked chicken and your choice of vegetables.

Print Recipe

Arty Spicy Soy Chicken

A mouth watering spicy soy chicken that can be served with salad, rice or Asian vegetables.

Spicy Soy Chicken – Serves 4-6
1 cup soy sauce
1 cup brown sugar
4 cloves minced garlic
1 chopped onion
1 tablespoon grated ginger root
1 cup water
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes (or to taste)
1 teaspoon ground cayenne pepper (or to taste)
1 teaspoon ground paprika (or to taste)
2.2kg skinless chicken thighs

Whisk the mixed soy sauce, sugar, water, garlic, onion, ginger and spices in a bowl.

Add the chicken thighs, and toss to coat.

Cover bowl with wrap, and marinate chicken in fridge for an hour or more.

Preheat grill to medium heat, and oil the grate.

Remove the chicken from marinade and grill until cooked, about 20 minutes a side.

Serve with a salad or rice.

Print Recipe