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Betty’s Elegant Chicken Cordon Bleu

Cubes of Swiss cheese

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In this video, Betty demonstrates how to make an impressive and flavorful Elegant Chicken Cordon Bleu. This entrée is made by wrapping uncooked chicken around slices of ham and Swiss cheese. Then it is breaded and fried to a golden brown. When cut with a knife, the melted Swiss cheese delightfully oozes out of the center. This is an elegant and delicious entrée for a dinner party.

Ingredients:

2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.)
8 thin slices Swiss cheese
8 thin slices baked ham
2 eggs, well beaten
ground sea salt, to taste
freshly ground black pepper, to taste
½ cup fine, dry bread crumbs
4 tablespoons cornstarch
3 tablespoons butter
3 tablespoons extra virgin olive oil

In a small bowl, beat 2 eggs and set aside. Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil. Brush both sides of each chicken breast piece with beaten egg. Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn’t overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn’t overlap. Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place. Put each roll, as it is done, on a plate. Refrigerate the four chicken rolls for at least ½ hour. In a shallow dish, mix ½ cup dry breadcrumbs with 4 tablespoons cornstarch. Roll chilled rolls in beaten egg, then in cornstarch and breadcrumb mixture. Pat the coating on so it covers the chicken thickly and completely. Return to plate and chill again for at least ½ hour. Heat the butter and olive oil together in a heavy skillet over medium heat. Fry the chilled rolls in it, turning them as each side browns, until all pieces are golden. Drain on paper towels and serve immediately. This is a showy and elegant dish, and makes the focal point for a lovely dinner. I hope you enjoy it! Love, Betty ♥♥♥♥♥

 

 
 

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Betty’s Ham and Cheese Party Sandwiches

Grilled Ham and Cheese Sandwich

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In this video, Betty demonstrates how to make luscious Ham and Cheese Party Sandwiches. These sandwiches are made by placing some sliced ham and cheese inside party rolls, letting them soak a few minutes in a tasty sauce, and then baking them in the oven until they are golden, the ham is warm, and the cheese is melted.

Ingredients:

1 package baked dinner rolls (rectangular shaped in foil pan—24 per package)
½ pound thin-sliced cooked ham (You may use any cooked ham that you have on hand.)
prepared mustard for spreading on sandwiches
½ of a 6-oz. package of Swiss cheese slices
½ stick butter
½ teaspoon Worcestershire sauce
½ teaspoon poppy seeds
½ teaspoon prepared mustard

Stand dinner rolls vertically and slice in half with a knife, so that there is a layer of roll “tops” and a layer of roll “bottoms.” Place the layer of “tops” over the layer of “bottoms” in a baking pan. With your hands or a knife, separate rolls into individual rolls, each now having a “top” and a “bottom.” Cut the ½ pound of ham and the 3-oz. Swiss cheese into rectangles that are the size and shape of the baked rolls. For a package of 24 rolls, you will need 72 rectangles of ham (if the ham is thin-sliced) and 24 rectangles of cheese. Open up each roll and place 3 rectangles of ham and 1 rectangle of Swiss cheese inside and spread with a small amount of prepared mustard. When all rolls are filled, push them tightly together with your hands, so they have the appearance of the original pan of rolls. Now, make your sauce. In a small saucepan, melt ½ stick butter. Add ½ teaspoon Worcestershire sauce, ½ teaspoon poppy seeds, and ½ teaspoon prepared mustard. Stir until well-blended. Pour the poppy seed mixture over the 24 ham and cheese-filled rolls in the baking pan. Try to get each one covered. You may need a pastry brush to distribute the poppy seeds evenly. Let sit for 20 to 30 minutes. Bake at 325 (F) for 15 to 20 minutes. Remove from oven and place on a nice serving platter. Serve warm as finger food. This is a delicious treat and is particularly great for parties and potluck dinners! I hope you can use it for your New Year’s Eve get-togethers! –Betty 

 

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Betty’s Oven-Baked Mini Ruebens Recipe

A corned beef sandwich from Katz's Delicatesse...

Image via Wikipedia

In this video, Betty demonstrates how to make Oven-Baked Mini Reubens. These are reuben-style finger sandwiches that you can make on cocktail rye bread from your leftover St. Patrick’s Day Corned Beef!

Ingredients (for 12 mini reuben sandwiches):

24 slices of cocktail rye bread
½ cup (or more) Thousand Island dressing
cooked corned beef, cut into 24 slices to fit the bread
8 oz. Swiss cheese, sliced into 24 slices to fit the bread
14.5-oz. can shredded sauerkraut, well drained
butter, for greasing pans

Butter a shallow baking pan that is large enough to hold 12 sandwiches made with cocktail rye bread. Also, butter a matching baking pan *on the bottom*. Set the pans aside (exposing the buttered sides) while you prepare your sandwiches. To assemble one sandwich, spread Thousand Island dressing on one side of two pieces of cocktail rye bread. Now, place a slice of Swiss cheese on top of each of the spread pieces of bread. Next, place a slice of corned beef on top of each cheese slice. To finish the sandwich, place a small amount of drained sauerkraut on one of the prepared sandwich halves and put the two halves together. Place the assembled sandwich on your buttered baking pan. Repeat this process, until you have assembled 12 reuben sandwiches on cocktail rye bread and placed them on the buttered baking pan. Now, place the other baking pan, *buttered side down*, on top of the mini reuben sandwiches to provide pressure and stability while baking. Bake at 375 (F) for 10 minutes, until bread is golden and cheese melts. Remove from oven and use a flat spatula to move mini reubens to a nice serving dish. Serve while hot! This is a great finger food for parties. Also, it is a very easy and tasty way to make reuben sandwiches. I hope you enjoy these Oven-Baked Mini Reubens! Love, Betty

 
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Posted by on March 12, 2011 in Baking, Betty's Kitchen

 

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