Oh Crumbs .. Cheese, Ham and Mushroom Stuffed, Crumbed Chicken Breasts.
Well, Elena Norgalieva must have eaten a bowl of my pasta before she ran the Comrades yesterday! What a champ she is! She ran like the wind and came in first running her best Comrades Ultra Marathon time yet.
I must admit that I am getting very excited for my upcoming trip to Cape Town and the Food Bloggers Indaba on the 24th of this month. I couldn’t make it last year and have felt cut off from the blogging world for the longest time. I will be staying on for a week; so I look forward to meeting up with as many of you as possible and am available to bread bread and sup vino infinito! If any of you are toying with the idea of attending the Indaba – don’t hesitate. I know that Colleen has been working her magic for ages now and the day is going to be fantastic. It’s such a fabulous opportunity to meet the blogging community, to pick up tips and gain knowledge that will help you to improve your blog. Not to mention the goodie bags – LUFFLIE!!! But most of all, it just wonderful to meet and chat with the faces behind all your wonderful blogs.
Today I am posting a retro 80’s meal. Cotolette ripieni, or as we used to call them, good ol’ chicken cordon bleu. They were right up there with crumbed stuffed mushrooms in the eighties. Now that I think about it; the eighties could have been the decade of the bread crumb Fo Sho! These are easy to prepare and can be frozen very successfully. Hubby can pull out a few of these stuffed chicken breasts when I am away in Cape Town and bob’s your uncle, he has an easy meal which can be served with a nice salad or some veggies in a flash. The Tripepi eat these like popcorn!
Monique, my housekeeper loves cooking but doesn’t really get much opportunity to cook with TrickyRicky and I monopolising the kitchen. Monique is the reigning queen of Cotolette (crumbed chicken breast) and Cotolette Ripieni (stuffed crumbed chicken breasts) in la casa Tripepi. I have no doubt that she will stuff my suitcase with packets of these for my son Daniele when I go to Cape Town. I just love her!
Mushroom, Ham & Cheese Stuffed Crumbed Chicken Breasts
I find that men will eat at least two of these as part of a two course dinner – ladies usually on manage one each, so
adjust your quantities according to your guest list.
I am often painfully aware of the amount of imported ingredients that my recipes are laden with. I appease my conscience by planting herbs, trees and recycling all and sundry in an effort to reduce my carbon footprint. This is one of those instances when local is totally lekker! Our local hams and cheeses are perfect for these.
8 chicken breasts – cut them open, open the chicken up like a book and bash them flat with a meat hammer.
8 slices of smoked provoloneor emmental cheese and 8 slices of Mozarella cheese – in fact, you can use your favourite
cheese. A good melting cheese is great as it goes all gooey when fried.
8 slices of smoked ham
400g mushrooms sliced and fried in some garlic, oregano, salt & pepper
3 eggs beaten lightly in a bowl
1 cup of flour – seasoned with salt & pepper
2 cups of bread crumbs
Oil for frying
Lemons to serve with the cotolette.
Cut each chicken breast open by slicing it in half and opening it up like a book.
Open it up and gently flatten it with a meat hammer. You don’t want your chicken to be too thick
as you want the heat from the hot oil to penetrate quickly and melt the cheese in the centre.
Lay each breast flat and top with a slice of ham, then a slice of cheese , I like to use a slice of smoked provolone or emmental with a slice of mozarella. the Mozarella goes all runny and gooey and oozes out when you cut them open after frying them.
And finally a spoonful of the fried mushrooms in the middle.
Season with salt & pepper and fold in half. Close each piece of chicken up with three wooden tooth picks.
Now for the crumbing …..
Coat each piece of chicken with flour
Then pop into the beaten egg
And lastly coat well with bread crumbs. Use the heel of you hand and press the crumbs firmly onto each piece of chicken.
Place on a plate or in a plastic box and refrigerate for at least 20 minutes.
By doing this you ensure that your crumbs don’t fall of in the frying process.
Heat your oil in a frying pan – when you put a piece of chicken into the oil, it must bubble. If you oil is hot enough the crumbs don’t
absorb oil. When lightly golden remove carefully and drain on a piece of kitchen towel.
Serve with lemon wedges and your choice of veggies.
of fillings are endless. Here are a few
Plain mushroom & cheese
Feta & Sundried tomatoes with some oregano.
Camembert, Bacon & Preserved Figs with fresh thyme.
Coppa, Olives & sundried tomatoes with fresh basil
Spinach fried in onion, garlic and lemon with olives or mushrooms with some fresh mint
Prawns in thick tomato & chilli sauce
Remember to make extra and freeze them for another meal.
Today I am doing a bit of DIY – I found an awesome idea on Pinterest to Organise my Herb
& Spice drawer.