Friday, October 9, 2009

Cordon Bleu and Whole Wheat Pasta

Since I liked the rice stuffed chicken breast so much when I cooked it a while ago, a repeat was absolutely necessary, only with a few adjustments.
Cordon bleu is known by many under many looks and it got to also taste many different ways, obviously according to what you put in it.
While most spread a layer of ham over the chicken breast and top that with a small piece of cheese and then roll it, I - on the other hand - chose to fill mine with mushrooms and shredded mozzarella. And coat it with sour cream and Panko bread crumbs.
And to go with that I had some whole wheat pasta (I suppose that by now everybody knows the benefits of the whole grains) with mushrooms.

1 chicken breast, cut in 2
1/4 cup mushrooms
1/2 cup mozzarella
seasonings to sprinkle over the chicken breast
1/4 cup Panko bread crumbs
1 TBSP sour cream combined with 2 TBSP water or milk, salt & pepper
pasta for 2 people
2 TBSP tomato sauce
1 clove minced garlic
1/4 cup mushrooms
2 TBSP oil

Begin by preheating the oven to 450 F and have an oiled small pan ready.
Pat the chicken breast pieces down until they are about 1/4 inch thick, making sure you do not tear the fragile meat, then top each piece with mushrooms and mozzarella and roll tight.
In a bowl combine salt, pepper, sour cream and water and mix, then dip the rolled chicken breast in the mix, coating it in bread crumbs at the end.

Place in the greased pan and roast in the oven for 15 to 25 minutes, until it looks golden.
In the meantime boil the pasta in salted water for 9 minutes or so, then place in a medium saucepan.

Add the mushrooms, oil, garlic, tomato sauce and any other seasonings you might like and stir to combine for 2 minutes on medium heat.
Serve hot and enjoy !