You can tell a week has been stressful when I start gravitating towards comfort foods. I get a bit less creative and out there, while still maintaining flavours I appreciate. This week was particularly stressful for me as I bounced between appointments on my road to surgery at the end of August. Therefore, I made a version of chicken cordon, one of my favourite foods.
Plump chicken breasts
Swiss cheese. I used gruyere.
Ham (I used SPAM, its cheap, glutenfree and was in my cupboard)
Eggs (3, beaten with milk or water added)
Gluten free flour (celimix white bread mix)
Breadcrumbs (end pieces from a variety of gluten free loafs toasted)
First get your breadcrumbs spread out on a baking sheet. Pop them in the oven on low while you prep to finish drying and crisp up.
Then portion out the meat and cheese into small sticks, about the length of the thicker portions of your chicken.
Using a sharp paring knife, make a pocket in each thawed chicken breast. You can insert a finger to widen the hole. Insert a portion of chicken and some ham into each pocket, far enough that the meat can close over the opening.
Lay out a breading station. This consists of a plate of spiced flour, a bowl of egg to dip in and, a pan of bread crumbs. Use one hand to coat the chicken in the flour, then move it to the egg and coat with the other. Finish by pressing the chicken down in the bread crumbs, rolling to get a even firm coat. Using the flour hand for this part ensures your eggy fingers do not interfere with a nice coat.
The chickens went into a 400f oven for about 45 minutes, or until they read as 180f internally.
As side I decided to make some rice using these pickled peppers Ryan got me at Gaucho’s Brazilian rodizio restaurant here in town. They are very spicey with a strong distinct flavour that I had not tasted before.
There we have it! My gluten free version of chicken cordon, using spam instead of ham. If you have access to a better meat to use feel free, this recipe will work with it. The important part is remembering to spice each part of the coat, it will be the primary way of getting flavour in your chicken.
Until next week,