Log in

No account? Create an account



Adventures in the Kitchen and on the Road

Previous Entry Share Flag Next Entry

Ham and Cheese Chicken Turnovers

Before I begin, I'd just like to take a moment to thank y'all in LJ-land for giving me great recipes to try. I made mellybrelly's banana muffins the other day and shared them with 3 other friends. As before, they were easy to make and tasted wonderful. And it's really true what they say...the riper the bananas, the better they are for baking. These muffins had the clearest banana flavor I've ever managed to get in any of my banana dishes. Usually I get impatient waiting for the bananas to ripen. But since I had been on a plantains kick, these bananas were overripe for eating by themselves but perfect for these muffins. The banana flavor just lingered in a happy memory of those muffins.

And then when I was reviewing pictures for this post, I realized that the side dish was made from the Lentil and Couscous Soup that rogerdoger had posted when I asked for more recipes. Another easy recipe that's also really healthy (not surprising since it's coming from him) So yay!

On to today's recipe. Simple preparation but impressive presentation. Made this for my boyfriend, Brian, and he liked it a lot. Oh yeah...he really liked it. I should probably make it again some time.

small photo of chicken and ham turnovers

Ham and Cheese Chicken Turnovers
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 3

Here's an easy variation of chicken cordon bleu.

3 thin slices prosciutto
3 thin slices mozzarella cheese
3 skinless, boneless chicken breast halves
1 Tablespoon vegetable oil
1 Tablespoon butter or margarine
1/4 cup dry white wine [substituted chicken broth since I was out of wine]
1 Tablespoon chopped parsley

  1. Pound and flatten the chicken breast halves to 1/4-inch thickness.

  2. Place 1 slice prosciutto and 1 slice of cheese on each flattened chicken breast. Fold in half. Secure with wooden toothpicks or small skewers.

  3. In a large frying pan, heat oil and butter over medium heat. Add chicken turnovers and cook 3-5 minutes each side, until chicken is barely opaque throughout. Add wine [or chicken broth in my case] and simmer 5 minutes.

  4. Remove to a serving platter, discard picks, and garnish with parsley.

This recipe came from 365 Ways to Cook Chicken by Cheryl Sedaker.

thread at food_porn

  • 1
Yum! Can't wait to try it! Thanks for sharing!

That looks fantastic. AND my family would eat it. Thanks for the idea.

Heh...yes...sometimes I feel a little guilty imposing whatever I'm in the mood to cook into the menu but really if I'm cooking, I figure I get final say. I hope you and your family enjoy this dish.

Oh now that looks tasty. :)

That looks amazing! Btw, thanks for solving a mystery for me, I've always wondered how to stuff chicken lol!

Saving this recipe to try soon!

Yeah...I first saw a friend stuff a chicken breast when he made chicken cordon bleu and thought, "OH! Now I get it."

It does look delicious! It's sort of like a chicken cordon bleu! Nice presentation, too. =)

Because I'm on a curry kick and you mentioned lentils, curried lentil stew is also really good, especially with some coconut milk, carrot, and spinach mixed in. Tomorrow, I'm going to attempt curried acorn squash with lentils and spinach, and maybe with pine nuts, but don't quote me on that. ;)

mmm...I'll try adding that some time. I have a ton of curry powder I don't know what to do with :)

Looks absolutely gorgeous!!! I always do love seeing the food you do x

i don't have any proscuitto... do you think i could use bacon?

Sure. I've used bacon instead of prosciutto in other recipes and it worked just fine. One thing you might want to do for this one though...maybe halfway fry up the bacon to cook off a little of the bacon fat. Not to the point of being crispy or anything. Then you can drain on a papertowel and use it like the prosciutto in the rest of the recipe.

  • 1