As challenge cheese entered its third week, it was time to go a little more bold with my flavors, maybe take things a little more international. Last time around I stuffed a burger, this time I thought I should stuff some chicken. When I went to the store, I was thinking of a take on cordon blue, which this might be, but it is certainly not your boring airplane fare. This meal was fun to make, is full of great flavors, and is a great meal for all seasons. I served it with white wine, which maybe I enjoyed a little too much, else I’d have posted Wednesday… oh well!
Muenster and Chorizo Stuffed Chicken breast.
2 large chicken breast, butterflied
1 link chorizo
4 thick slices of muenster cheese
1/4 loaf rosemary sea salt bread
2 TBSP olive oil
Garlic powder, black pepper to taste
Flour with paprika, pepper, cayenne for dredge
1 egg for binder
Start by heating a pan to medium and adding the chorizo and break it up with a spoon. Stir occasionally until cooked. Meanwhile, pound the chicken breast until thin and tender.
After the chicken is prepped, take the loaf of bread (preferably the rosemary sea salt loaf from Fresh Market, mmmm) and cut into chunks. Place chunks in a food processor with garlic and pepper. Begin to chop into crumbs and slowly add the olive oil. Remove and place in a pan.
Dredge one side of the chicken in the flower and then dip in the egg. Press the egg side into the vat of breadcrumbs and let sit for a minute. Add the chorizo and one slice of cheese to the inside of the chicken. Cover the filling by folding the chicken on itself and add to a hot pan (medium) with a little olive oil in the bottom. Cook the chicken 2 minutes on each side and top with the extra cheese. Cook in 325 oven 7-10 minutes until cheese is completely melted and chicken is done throughout. Garnish with fresh rosemary.
Broccoli Rabe Pasta with Browned Butter and Pecorino Romano Sauce
You ever want to impress somebody without doing much work? Go to the browned butter well. It is an amazing flavor and so easy to make.
8 oz pasta
1 stick butter, in 1 tbsp slices
1/4 cup pecorino romano
1 bunch broccoli rabe, chopped
Salt and pepper
As usual, begin by boiling water in a large stock pot for the pasta. Once boiling all the pasta, stir and check every couple of minutes until al dente.
In a large pan, heat some olive oil with salt and pepper and add the greens. Stir occasionally until wilted completely and florets are tender. Remove from heat.
Heat a deep frying pan over medium heat, add the butter. Once melted and bubbly, whisk frequently until brown flakes begin to appear (this should take about 5 minutes). Once browning begins lower the heat and add the garlic and continue to whisk. Add the pasta and cheese and stir until the pasta is coated and cheese has fully integrated with the butter. Add the greens and toss.
OH YEAH, since we were doing challenge cheese, I just had to a marscarpone cheese cake!
This is modified from, I kid you not, a Brian Boitano recipe. I used crumbled almond cookies for the crust, vanilla instead of almond extract, no citrus and cut the recipe in half, but the idea is there. Cream cheese, marscarpone, sugar eggs, vanilla. So yummy.
What cheesy things can you thing of for us to try???