Fix, Freeze, Feast - Kati Neville [10]
CHICKEN CORDON BLEU
MAKES 12 ROLLS
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN HALF-BREASTS
1 cup all-purpose flour
4 eggs, lightly beaten
2 cups dry bread crumbs
12 slices Swiss cheese
12 slices deli ham
Wax paper
Plastic wrap
3 one-gallon freezer bags, labeled
ON HAND FOR COOKING EACH ENTRÉE
2 teaspoons melted butter per chicken roll
1. Rinse and trim chicken as desired.
2. Lay out three shallow dishes. Measure the flour into one, eggs into another, and breadcrumbs into the third.
3. Lay each piece of chicken, smooth side down, between two sheets of wax paper. Using a rolling pin or a meat tenderizer, pound each chicken piece to ½ inch thick. Take one piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Set aside. Repeat with remaining chicken pieces. Discard remaining flour, egg, and breadcrumbs.
4. Fold one piece of cheese into a small bundle and place in the middle of one slice of ham. Fold the sides of the ham in, enveloping the cheese. Place a ham/cheese bundle on the narrow end of a breaded chicken piece, roll chicken into a packet, and secure tightly by wrapping with plastic wrap. Repeat with remaining cheese, ham, and chicken. Divide chicken rolls evenly among the freezer bags.
5. Seal and freeze.
TO COOK ONE ENTRÉE
1. Remove desired number of chicken rolls from freezer. Discard plastic wrap while chicken is still frozen and place rolls in a greased baking dish. Place in the refrigerator to thaw completely.
2. Preheat the oven to 350ºF.
3. Brush each chicken roll with 2 teaspoons melted butter and bake for 45 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 170ºF.
TOOTHPICKS?
Some rolled chicken breast recipes call for toothpicks to secure the bundles. I don’t recommend that method for this recipe because toothpicks don’t do a very good job of sealing these up tightly enough to prevent the cheese from leaking out. If you wrap each serving securely with plastic wrap, taking care to pull in the ends to create a snug bundle, it should stay together on its own when it comes out of the freezer.
This mild and creamy curry is a hit with everyone. If you’re not sure whether your family will eat curry, I suggest you start here. —LT
CHICKEN CURRY
MAKES 3 ENTRÉES, 4–6 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN HALF-BREASTS
1 cup (2 sticks) butter
2 cups chopped onion (about 2 medium)
¼ cup curry powder
2 tablespoons minced ginger
2 tablespoons minced garlic (about 18 cloves)
2 tablespoons sugar
2 tablespoons chicken bouillon granules
2 teaspoons salt
1 cup all-purpose flour
4 cups water
4 cups milk
2 tablespoons lemon juice
3 one-gallon freezer bags, labeled
1. Rinse and trim chicken as desired. Cut chicken into bite-size pieces and cook in a large skillet over medium heat until no longer pink, about 30 minutes. Remove from heat and cool. Divide cooled chicken evenly among freezer bags.
2. While chicken cools, melt butter in a separate large saucepan over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add curry powder, ginger, garlic, sugar, bouillon, and salt; cook, stirring, for 2 minutes. Add flour and cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add the water and milk; cook, stirring constantly, until the sauce has thickened. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool sauce.
3. Divide cooled sauce evenly over the chicken.
4. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. In a large skillet over medium heat, bring the chicken and curry sauce to a simmer and cook until heated through. Do not boil.
3. Serve curry over your favorite rice.
ACCOM PANIM ENTS FOR CURRY
Arrange a platter of toppings so your guests can select their favorite flavors to sprinkle over