CHICKEN CORDON BLEU

Thanks to my sister for teaching me how to make this dish. It's so yummy. My son cleaned his plate and told me, "thank you mommy for cooking this". Definitely a repeat :)

CHICKEN CORDON BLEU

INGREDIENTS:

1 package boneless skinless chicken breast

Turkey or Ham (sliced thinly)

Swiss cheese (sliced thinly)

3 tablespoons all purpose flour

1 teaspoon paprika

¼ cup butter

2 tablespoons dry white wine

1 cup heavy cream

¼ teaspoon cornstarch

1 chicken bouillon cube

pepper

Directions:

Cut each breast into half lengthwise. Then butterfly each half of the chicken breast. Tenderize the meat.

Lay each butterfly breast and layer with turkey or ham slice and swiss cheese. Roll and seal the end and sides with toothpick.

Mix flour and paprika. Dip the chicken with the mix.

Preheat oven 350ºF. Using a frying pan, melt butter over medium heat. Sear both sides of the chicken until light golden brown. Transfer chicken in a baking tray lined with foil. Remove the toothpicks. Bake for 10 minutes.

To make the sauce, add wine to the melted butter (whatever is leftover from frying) 30 seconds, and then add heavy cream, cornstarch, bouillon cube and pepper. Bring to boil and then simmer for 2 to 3 minutes. Strain the sauce, set aside.

Once the chicken is done; slice and add sauce. Serve immediately.

GAMBAS

I used Sriracha hot chili sauce. 

This recipe is adapted from panlasangpinoy.com

 http://panlasangpinoy.com/2010/06/15/sizzling-gambas-shrimp-recipe/

GAMBAS

INGREDIENTS:

45 to 50 count medium sized raw shrimp (peeled and deveined)

½ lemon

2 tablespoons canola oil

3 cloves garlic (minced)

½ medium sized white onion (chopped)

1 green bell pepper (deseed, chopped)

salt and pepper

2 tablespoons dry white wine

¼ cup tomato sauce

chili sauce

1 jalapeno (sliced)

Directions:

Squeeze lemon on the shrimp; let marinade for 5 to 10 minutes. Set aside.

Using a large sauté pan heat oil over medium to high heat, add garlic. Once garlic turns a little brown add onions and green bell pepper. Once onion turns opaque, strain shrimp and add to the pan, season with a little salt and pepper. Once shrimp is cooked ¾ ‘s of the way add wine and tomato sauce, stir. Add chili sauce according to taste and stir in jalapeno. Serve immediately.