Chicken and Rice for Company?

Kitchen Helpers, Miss Noelle on Service, Sous Chef Ezekiel on Vegetables, and Sous Sous Chef Spane on Stirring

Kitchen Helpers, Miss Noelle on Service, Sous Chef Ezekiel on Vegetables, and Yoeman Spane on Stirring

I really like Beef Wellington, but the cost of fillet mignon is rather prohibitive, unless you have a deal with your butcher.  How about chicken?  That’s inexpensive!

One of my favorite things is the Baked Ham and Cheese Croissant at Porto’s in Glendale. 

There’s an idea, make a Wellington with chicken, ham and Swiss!  That’s exactly what I did, and it turned out great. 

This would make a great dish to serve for company.  As a matter of fact, one of the reasons I made the dish was to celebrate a small victory for my friends, Amber and Stevie. But, don’t wait for company to make these dishes.  They are very easy to make. 

For those who are frightened of “fancy” foods, just tell them you made Hot Pockets,  You could also make a mustard mayonnaise sauce to serve on the side, if you wished.

You can get the recipe below or save it in your Big Oven at http:/www.bigoven.com/recipe187412.

Chicken Cordon Bleu a la Wellington

Ingredients

4 Chicken breast flattened
1 tablespoon Butter
1 cup Mushroom chopped
1 Shallot chopped
1 tablespoon Dry sherry
4 Ham slices
4 slices Swiss Cheese
2 boxes Puff Pastry

Instructions

Flatten the chicken breasts nicely. Set aside.
Melt butter in a pan and add the shallots. Sauté until they are translucent, then add the mushrooms. Add the sherry and sauté all together until the mushrooms are soft. Set aside.
Cut each chicken breast in half lengthwise. Remove the puff pastry from its package, and cut each sheet in half lengthwise.
Lay a chicken breast half on each pastry, then top with a half slice of ham, and a half slice of cheese. Put a few teaspoons of mushroom mixture on top of the cheese.
Starting from the top, roll the pastry over the chicken mixture towards you. Tuck the ends under, then seal and crimp the sides and edges. Make a small slit on the top to allow steam to escape.
Repeat for remaining pieces.
Place on a baking sheet with sides, or a large pan. You could brush the pastries with egg wash at this time if you want.
Put in a preheated 400 degree oven for about 30 minutes or until the internal temperature reads 200 degrees.

Rice a Roni Reconstructed at BigOven

Don’t like preservatives or chemicals in processed foods? This is a really easy way to make the famous side dish.

Ingredients

2 cups Jasmine Rice
1 cup Orzo
1 tablespoon Dehydrated Onion
1 tablespoon Chicken base
1 tablespoon Butter
4 1/2 cup Water
1 teaspoon Parsley dried
1/2 teaspoon Oregano dried
1/2 pinch Saffron

Instructions

Melt the butter in a 4 quart sauce pan. Add the onion, pasta and rice.
Sauté until the rice begins to slighly brown. Add the chicken base, water, parsley, oregano and saffron. There is no need for salt as the chicken base is salty enough.
Stir and bring to a boil, then lower the heat and simmer, covered until the rice is tender and all the water has been absorbed. Fluff and serve.

Fancy Green Beans – BigOven

This is a great dish that’s really quick and easy, yet looks nice enough for company.

Ingredients

1 bag Frozen green beans
1/4 cup Cashews chopped
1/4 cup Sweet bell peppers
1 tablespoon Butter

Instructions

Melt the butter in a large pan. Add the green beans, cashews and bell peppers. Stir fry until the beans are cooked through, but not mushy.

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2 Responses to Chicken and Rice for Company?

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