CORDON BLEU MEATBALL PASTA BAKE

 
CHICKEN CORDON BLEU MEATBALL PASTA BAKE serves 6-8 adapted from Twisted Food
1 pound ground chicken
1 egg beaten
½ cup FRESH breadcrumbs
½ cup finely grated Parmesan cheese
2 tablespoons FRESH chopped parsley
2 green onions, FINELY minced
2 cloves garlic, minced
1 tablespoon avocado oil
FRESH ground Salt and pepper
Cubed Tavern ham
Cubed swiss cheese

• In a large bowl, mix together chicken, egg, breadcrumbs, Parmesan cheese, parsley, onions, garlic, salt and pepper.
• Form into golf ball sized balls.
• Flatten each ball on your palm and place one piece of ham and a cube of Swiss cheese.
• Wrap and roll into a ball. Continue with rest of mix.
• Heat oil in a nonstick pan over medium heat.
• Pan fry meatballs until golden brown all around.
• Remove and wipe out the pan.

2 tablespoons avocado oil
3 tablespoons butter
3 cloves garlic, minced
5 tablespoons WONDRA flour
2 cups chicken stock
1 cup heavy cream
1 teaspoon dijon mustard
12 ounces penne pasta, prepared
1 cup grated Cheddar cheese, divided
1 cup grated Swiss cheese, divided
1 cup grated Mozzarella, divided
Salt and pepper to taste
¼ cup pasta water
Chopped parsley

• Preheat an oven to 350º.
• Add the butter and let it melt, add garlic and cook for 30 seconds.
• Sprinkle in the flour and cook for 1 minute.
• Gradually whisk in the chicken stock until combined and smooth then pour in the cream.
• Bring to a simmer and stir through the mustard.
• Cover with a lid and let thicken slightly.
• Season the sauce with salt and pepper.
• Add the pasta, half of each cheese and the meatballs. Stir to coat.
• Pour the pasta mix into a large casserole dish.
• Bake for 10 minutes and then grill for 5 minutes.
• Sprinkle with parsley and serve.

CHICKEN NORMANDY

CHICKEN NORMANDY aka ESCALOPE DE POULET ALA NORMANDE
You are going to LOVE this wonderful classic, though updated, French chicken dish from France. Apples are quite prominent in the Normandy region of France and are quite good in both sweet and savory as you’ll see from this recipe.

2 pounds (4) boneless, skinless chicken breasts
1 tablespoons butter
1 tablespoon avocado oil
1 LARGE shallot, diced
8 ounces BEECH mushrooms
1 LARGE garlic clove, minced
¼ cup WONDRA flour
½ cup chicken stock (I prefer homemade)
1 cup apple cider
Juice of 1 LARGE lemon
¼ cup brandy
1 LARGE Granny Smith apple, washed, cored and chopped
¼ teaspoon FRESH ground sea salt and black pepper
¼ cup heavy cream

• In a small bowl combine lemon juice and just enough water to submerge the apple pieces.
• In a large skillet heat avocado oil over medium high heat.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Sear over medium high heat until lightly golden on all sides. Remove the chicken from the pan and set aside, keeping warm.
Add butter to the pan and reduce the heat to medium.
• Add shallots and sauté for 4-5 minutes, until golden.
Add the mushrooms and garlic. Sauté for 2-3 minutes, until the mushrooms are golden.
With a slotted spoon, remove onions and mushrooms from the pan.
• Add the flour. Mix well until the flour is moistened. Return the pan back to the heat.
Add the stock to de-glaze the skillet, scraping up any stuck bits.  
Add the apple cider and brandy, blending well.
• Add the cream and blend well, turning the chicken to coat.
• Drain the apples.
• Return the chicken to the pan, nestling them among the onions and mushrooms.
• Nestle apple pieces into pan also.
• Adjust the salt and pepper to taste.
• Simmer, uncovered, for 20 minutes over medium low heat until the sauce has thickened to your liking and chicken is completely cooked through.