Monday, 20 October 2008
Recipe - Creole Cordon Bleu
This is an old favourite of mine, one that I haven't revisited for a fair few years. Something that needed rectifying.
It's a very rich dish and I'm sure that your doctor would have a stroke himself if he looked at the ingredients. But hey, sometimes you need to treat yourself a bit. You can't eat things like this every day, but every now and then do cook somehting like this just to keep yourself happy.
Ingredients (serves 6)
6 skinless chicken breasts
275g freshly grated parmesan
100g finely diced smoked bacon, fried
75 finely chopped spring onion
500 ml double cream
1 tsp black pepper
100g cold butter
Cooked white rice
Preheat the oven to 180c.
Sprinkle the chicken breasts with the seasoning. Heat the oil in a pan on high heat and cock for 6 - 7 minutes, turning once. Transfer the chicken breasts to a baking tray and put into the oven for about 5 minutes.
When the time is up, turn on the grill and sprinkle the chicken breasts with a couple of tablespoons of parmesan cheese and put them under the grill until the cheese has melted.
In the meantime put the bacon, onion, cream and pepper in a saucepan and bring to the boil. Keep it simmering for 5 - 6 minutes to reduce, then stir in the butter on tablespoon at a time. Once the butter has melted, stir in the remaining parmesan cheese.
Put the rice and chicken on a plate and cover with the sauce.