Chicken Cordon Bleu

Cook Time: 25 min
Level: Intermediate
Yield: 4 servings


Ingredients

4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil


Directions

Preheat oven to 350 degrees F.


Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.


Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.


Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.


Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

From: foodnetwork.com

Pineapple Upside-Down Cake

Cook Time: 1 hr
Level: Easy
Yield: 1 (9-inch) cake


Ingredients

1 fresh pineapple, peeled, cored
4 tablespoons unsalted butter
2 cups lightly packed light brown sugar
1/4 cup maraschino cherries, stems removed
2 cups all-purpose flour
2 1/2 teaspoons baking powder
Pinch salt
2 cups granulated sugar
2 sticks unsalted butter, room temperature
2 large eggs
1/2 cup buttermilk
2 teaspoons pure vanilla extract
Powdered sugar, for dusting cake
1 quart yogurt gelato, store bought to serve with cake


Directions

Preheat oven to 350 degrees F.


Cut pineapple into 1/2-inch thick circles. In a small saucepan melt butter and add light brown sugar to make caramel. Cook for 3 to 4 minutes until caramel is amber then pour into a 9-inch nonstick cake pan. Arrange pineapple circles evenly in the caramel, (1 in the center and 5 around the outside usually works), and press down so they are submergred in the caramel. Place 1 maraschino cherry in the center of each pineapple ring.


For the batter:

Sift flour into a large bowl. Add the baking powder and salt and stir to combine.


In another large bowl, using a wooden spoon to stir, cream the butter and sugar until light and fluffy. Add the eggs, buttermilk and vanilla and whisk to combine. Gradually add the flour mixture, stirring, just to incorporate. Pour the batter into the cake pan over the caramel and pineapple and bake in the oven for approximately 1 hour (the cake should be nice and golden on top and slightly puffed). When gently pressed in the center the cake should bounce back. Allow to cool slightly before inverting onto a cake plate.


Dust very lightly with confectioners' sugar and serve with a scoop of yogurt gelato.

From: foodnetwork.com