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The Laughing Cow Chicken Cordon Bleu
Jul. 17th, 2012 05:57 pmAnother cooking post! Two in a row! Wonder of wonders.
I have a heck of a lot of Laughing Cow cheese. I don't eat it much anymore, since I now use high fiber cereal for snacks, so I poked around the net to see if maybe I could use it in cooking.
Meet the Laughing Cow Chicken Cordon Bleu.
Alas, I have no breadcrumbs, nor anything to tie/close/stick the roll closed. Usually changing a recipe would mean certain doom, but in this case it still worked out.
I cut the breast thin (would have been butterflying it if I had done it right), and stuck the cheese and ham on top. I was worried it would just melt and be a big mess, but oddly the laughing cow stayed in a triangle shape. o.O The ham got very cooked/dry, balanced on top of the cheese wedge.
Even with those issues, it tasted oddly good. I used the garlic flavor cheese, which had been too harsh for me to eat on a cracker, but it was great on the chicken. Only odd thing was the texture -- it was like eating boneless skinless chicken breast slathered with cream cheese. While that is strange, it's an improvement on plain boneless skinless chicken, to be honest.
My oven roasted tomatoes (this recipe) were a fail, but I think it was the recipe's fault. I think 450 might have been too high? The oil that got on the tray burned and filled my apartment with smoke, and after 25 minutes I gave up on the effort instead of risking burning my apartment down. (Likely not a real risk, I didn't use much oil, but it was smoking badly.) The one little caramelized bite I got was outstanding (SO SWEET), but the rest of them were a wet, soppy mess.
Also, next time I'd scoop out the seeds and insides, that might help it cook better.
There will be a next time. Tomatoes are good for you. If I can find a way to eat them, I will!
I have a heck of a lot of Laughing Cow cheese. I don't eat it much anymore, since I now use high fiber cereal for snacks, so I poked around the net to see if maybe I could use it in cooking.
Meet the Laughing Cow Chicken Cordon Bleu.
Alas, I have no breadcrumbs, nor anything to tie/close/stick the roll closed. Usually changing a recipe would mean certain doom, but in this case it still worked out.
I cut the breast thin (would have been butterflying it if I had done it right), and stuck the cheese and ham on top. I was worried it would just melt and be a big mess, but oddly the laughing cow stayed in a triangle shape. o.O The ham got very cooked/dry, balanced on top of the cheese wedge.
Even with those issues, it tasted oddly good. I used the garlic flavor cheese, which had been too harsh for me to eat on a cracker, but it was great on the chicken. Only odd thing was the texture -- it was like eating boneless skinless chicken breast slathered with cream cheese. While that is strange, it's an improvement on plain boneless skinless chicken, to be honest.
My oven roasted tomatoes (this recipe) were a fail, but I think it was the recipe's fault. I think 450 might have been too high? The oil that got on the tray burned and filled my apartment with smoke, and after 25 minutes I gave up on the effort instead of risking burning my apartment down. (Likely not a real risk, I didn't use much oil, but it was smoking badly.) The one little caramelized bite I got was outstanding (SO SWEET), but the rest of them were a wet, soppy mess.
Also, next time I'd scoop out the seeds and insides, that might help it cook better.
There will be a next time. Tomatoes are good for you. If I can find a way to eat them, I will!
