Tag Archives: Breaded

Chicken Cordon Blue


Chicken Cordon Blue is a super fancy dinner that will certainly impress your friends.  Oh, and this is so delicious!  You will be amazed at how delicious this chicken is!  I was certainly impressed.  Go ahead and make yourself some Chicken Cordon Blue and be amazed.  You never would have thought chicken could be so good!


25 Ritz crackers
4 Slices Sandwich Bread
6 Tablespoons Unsalted Butter, melted
8 Thin Slices Deli Ham
2 Cups Shredded Swiss Cheese
4 Boneless, Skinless Chicken Breasts
3 Large Eggs
1 Cup All-Purpose Flour


Preheat oven to 450°F.

Put the Ritz crackers and bread in a food processor and pulse until coarsely ground.  Drizzle in the butter and pulse a few times to combine.  Scatter the bread crumbs on a baking sheet and bake on the middle shelf in the oven until lightly browned, 3-5 minutes.  Place toasted bread crumbs in a shallow dish and set aside.

Roll 1/4 cup cheese in each slice of ham.

Cut a pocket in each chicken breast and stuff with 2 ham rolls.

Beat the eggs in a shallow dish.  Place the flour in another shallow dish. 

Dip the stuffed chicken breasts in the flour, then eggs, then coat with the bread crumbs.  Place on a baking sheet.

Bake on the bottom rack in the oven until the bottoms are browned, about 10 minutes.  Move to the middle rack and reduce temperature to 400°F.  Bake until browned and have an internal temperature of 160°F, 20-25 minutes.

Tent with foil for 5 minutes before serving.


Yield: 4 Servings

-Recipe slightly adapted from Cook’s Illustrated magazine-

Hatch Green Chile Stuffed Chicken


In New Mexico, green chilies are in season right now and can be found everywhere you look.  Green chilies are actually one of New Mexico’s state vegetables, along with the pinto bean.  You might be thinking, “hey, chilies and beans aren’t vegetables!”…I thought the same thing, but Wikipedia doesn’t lie.  OK, so maybe they are just the state food.  Another state food is Bizcochito, which is a kind of cookie.  I actually saw a package of these cookies at the store this morning and wondered what they were.  I will add them to my list of things to do while in New Mexico.  This Hatch Green Chile Stuffed Chicken was a great way to use up some of the green chilies in my freezer.  If you aren’t in New Mexico and don’t have access to freshly roasted Hatch green chilies, you can still make this delicious Hatch Green Chile Stuffed Chicken.  Just get some long green chilies, usually Anaheim peppers, and roast them under your broiler until charred.  I served our Hatch Green Chile Stuffed Chicken with black beans and corn seasoned with some Mexican seasonings.


1 Cup Flour
1/2 teaspoon Cumin
1/2 teaspoon Cayenne Pepper
Salt & Pepper
3 Eggs
1 Cup Bread Crumbs
4 Chicken Breasts (boneless/skinless)
4 Roasted Hatch Green Chilies, seeds removed
1 Cup Shredded Mozzarella Cheese


Preheat oven to 450°F.

In a shallow bowl, combine the flour, cumin, cayenne pepper and season with salt and pepper.  In a second shallow bowl, beat the eggs.  In a third shallow bowl, pour in the bread crumbs.

Make a pocket in the chicken breasts by slicing through the thickest part of the chicken breast, going about 3/4 of the way through.  Season the chicken with salt and pepper.

Place one green chile in each chicken breast and stuff with 1/4 cup of the shredded cheese.  Dredge in the flour, dip in eggs and coat with the bread crumbs.  Place on a baking sheet.

Bake until the bottoms are brown, about 10 minutes.  Reduce the oven temperature to 400°F and bake until the chicken is cooked (internal temp of about 160°F), about 20-25 minutes.  Remove from oven, tent with foil and rest 5 minutes before serving.

Yield: 4 Servings

Onion Soup Pork Chops


Onion soup mix is such a versatile ingredient.  Just add a packet to bread crumbs and you have a delicious pork chop dinner.


4 Pork Chops
1 Packet Onion Soup Mix (or homemade)
1 Cup Seasoned Bread Crumbs
2 Eggs


Preheat oven to 350°F.  Cover a baking sheet with foil and spray with non-stick cooking spray.

Mix the soup mix and bread crumbs together on a plate.  Beat together the eggs with a splash of water on another plate.

Dip the pork chops in the beaten eggs then coat with the bread crumb mixture.  Place on the prepared baking sheet.  Bake until the pork chops are cooked thoroughly, about 40-50 minutes depending on size.

Serves: 4

Baked Chicken Nuggets

These chicken nuggets are very easy to make and taste better than any frozen nuggets you can buy.  I served them with yellow squash, which I roasted in the oven alongside them.

2 lbs boneless skinless chicken, cut into bite sized pieces
1 cup flour
Salt & pepper
2 eggs
1 cup Italian seasoned bread crumbs
½ cup Parmesan or Mozzarella cheese, shredded

Preheat oven to 400°F.  Line a baking sheet with foil and spray it with non-stick cooking spray.

Set up the breading station with 3 medium sized bowls.  In the first bowl, mix together the flour with salt and pepper.  In the second bowl, lightly beat the egg with a splash of water.  In the third bowl, mix together the bread crumbs and cheese.

Dredge the chicken pieces in the flour, dip in the egg then coat with the bread crumb mixture.

Bake until thoroughly cooked, about 20 minutes.

Brazilian Chicken with Mango Salsa

I hadn’t really had much mango before I started making this dish, but I really love mango now, especially on this chicken.  This delicious recipe comes from Rachael Ray.  You really need to try this one!

4 boneless, skinless chicken breasts
10 cloves garlic, grated
Salt and pepper
Zest and juice of 1 lemon, divided
1/2 cup parsley, chopped
A few dashes hot sauce (like Frank’s Red Hot Sauce)
2 large, ripe mangoes, pitted and chopped
2 large tomatoes, chopped
½ medium red onion, chopped
¼ cup cilantro, chopped
Juice of 1 lime
1 cup flour
2 eggs
1 cup breadcrumbs
½ cup grated Parmesan cheese
freshly grated nutmeg
2 tablespoons extra-virgin olive oil, plus more as needed

Flatten out the chicken breasts to ¼ in thickness by placing them in a plastic zip top bag and pounding them with a cast iron skillet.  Once all the chicken breasts are flattened, place all of them back in the plastic bag.  In a small bowl smash together the grated garlic with 1 teaspoon kosher salt to make a paste.  Add lemon juice, parsley, hot sauce, and pepper.  Pour this mixture into the bag with the chicken breasts, coating them and let rest for 10 minutes.

Make the mango salsa by combining the mangoes, tomatoes, red onion, cilantro and lime juice together in a bowl.  Season with salt and pepper to taste.

Prepare a three step breading station using three plates.  Put the flour on the first plate.  On the second plate, beat the eggs with a splash of water.  On the third plate, combine the bread crumbs, parmesan cheese, nutmeg and lemon zest.  Bread each chicken breast by dredging in flour, dipping in the eggs, and coating with the bread crumb mixture.  Place breaded chicken breasts on a plate.

Preheat oven to 250°F and place a baking sheet with a cooling rack on it in the oven.

Preheat 2 Tablespoons olive oil in a large skilled over medium heat.  Once hot, cook the chicken breasts in batches for 4-5 minutes per side, until cooked thoroughly.  Transfer cooked chicken breasts to the oven to keep warm while cooking the rest of the chicken.

Serve with the mango salsa on top.

Makes 4 servings.

Tonkatsu and Cucumbers

Tonkatsu is popular Japanese dish that is basically fried pork (see more about Tonkatsu here).  The recipe I found comes from Food Network.  I changed it slightly to accommodate what I had on hand.  It turned out really great.  The cucumbers were slightly too spicy for me, but Robbie liked them just fine.  The sauce was delicious on both the pork and the cucumbers.


For the pork –
4 boneless pork chops, pounded to 1/4 in thickness
Kosher salt
1/4 cup rice wine vinegar
3 teaspoons finely grated peeled ginger
3/4 cup cornstarch
3 large eggs
2 cups bread crumbs (Preferably Panko)
Canola oil, for frying

For the sauce –
1/4 Cup ketchup
1/4 Cup Worcestershire sauce
1/4 Cup sugar
2 Tbsp water
1/2 tsp finely grated peeled ginger

For the cucumbers –
2 medium cucumbers
1/2 to 1 teaspoon sugar
2 teaspoons rice wine vinegar
1 1/2 teaspoons red pepper flakes
1 tsp Kosher salt

Mix 1/4 cup rice wine vinegar with ginger.  Season pork with salt and rub with vinegar mixture.  Set aside.

Prepare cucumbers by peeling and removing seeds.  Cut into 4 inch spears.  Combine cucumbers with the sugar, rice wine vinegar, red pepper flakes and salt.

Make the sauce by combining the ketchup, Worcestershire sauce, sugar, water and ginger in a bowl.

Set up the breading station on three separate plates.  Put the corn starch on the first plate.  On the second plate beat the eggs with 1/2 cup of water.  Put the bread crumbs on the third plate.  For each pork chop, dredge in corn starch, dip in egg and coat with bread crumbs.  Heat 1/4 inch of canola oil in a large pan over medium-high heat.  Once hot, fry pork in batches for 3-4 minutes per side.  It will be done when golden brown on the outside and has reached an internal temperature of 145°F.  Remove to a cooling rack over a plate.

Serve the pork and cucumbers with sauce on the side.