Wednesday, February 27, 2013

Chicken Cordon Bleu Braid

I love Chicken Cordon Bleu. Absolutely love it. I do not, however, love pounding and rolling chicken. It's messy and not very fun. So a few weeks ago I tried this shortcut Chicken Cordon Bleu, which involves slicing the breast in half lengthwise instead of pounding it, and layering the ingredients instead of rolling them in the chicken. It turned out great!

Here is another fun variation on this classic dish. All the components of Chicken Cordon Bleu are wrapped up in bread dough and baked into an easy and delicious loaf.

Chicken Cordon Bleu Braid
2 chicken breasts, sliced or cubed
1-2 tsp. minced garlic
Deli ham
Swiss cheese, thinly sliced
1 can cream of chicken soup
1 tbsp. dijon mustard
1 tbsp. lemon juice
1 1/2 tsp. worcestershire sauce
1/2 cup parmesan
1 loaf bread dough

Preheat oven to 375. Saute chicken with garlic, salt and pepper to taste. Set aside.

Combine cream soup, mustard, lemon juice, worcestershire sauce, and parmesan. Set aside.

Roll out bread dough into large rectangle. Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.

Spread soup mixture down the center strip (use a lot or a little, depending on how saucy you want your loaf. You might not use all the sauce). Top with the chicken, ham, and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Bake at 375 for about 30 minutes. Let cool a bit, then slice and enjoy!

Linked to Tatertots and Jello Weekend Wrap-Up Party

Friday, February 8, 2013


Wow, I'm actually posting a recipe! I haven't really done anything on this blog in almost a year. Crazy.


Jeff made this delicious divinity this afternoon. Divinity is a light, fluffy candy that is like the love child of clouds and marshmallows. It's soft and airy, with a little bit of chewy, and a touch of crunch from pecans. Very yummy, I'm so glad that Jeff decided to make it.

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 large egg whites
1 tsp. vanilla
1 to 2 drops food color, if desired
2/3 cup coarsely chopped pecans

Cook sugar, corn syrup, and water (use 1 tbsp less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook without stirring to 260 degrees on candy thermometer, until small amount of mixture dropped into cup of very cold water forms a hard ball that holds its shape but is pliable.

Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently transfer egg whites to large bowl. Continue beating constantly on medium speed while pouring hot syrup in a thin stream into egg whites. Add vanilla and food color. Beat until mixture holds its shape and becomes slightly dull, scraping bowl occasionally. Stir in nuts.

Quickly drop heaping teaspoonfuls of mixture from buttered spoon onto waxed paper. Let stand uncovered at room temperature at least 4 hours, but no longer than 12 hours until candies feel firm and are dry to the touch. Store in airtight container.