Lemon Chicken

Lemon Chicken

Mari requested this one as her last meal before heading off to college :-) I originally found it in a Sandra Lee cook book years ago. She's loved it! I always serve it on a platter with the rice in the middle (formed from an upside down bowl) and the chicken surrounding it. Sauce is drizzled over the top on platter and served on the side in a gravy boat. I always make double the lemon sauce!

Ingredients
1 quart buttermilk
1 tablespoon lemon zest (from 1 lemon)
4 boneless skinless chicken breasts, tenders removed, cut in strips
2 cups all-purpose flour
1 cup cornstarch
Vegetable oil, for frying
For Sauce:
1 (11-ounce) jar lemon curd
1/4 cup chicken broth
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

Directions
Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F.
Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.

Fried Chicken Cordon Bleu

Traditionally chicken cordon bleu is served wrapped in fillo but like to ad a little southern to it by frying it!

4-6 thin cut boneless chicken breasts
Shredded Havarti Cheese or Gruyere
Shredded Ham
Italian Bread Crumbs
one egg per chicken- mix with milk to make an egg wash
Cajun Seasoning
cooking oil

1-Pound the breasts as flat as possible without putting holes in them
2-Put shredded ham and cheese in the middle of the breast
3-"seal" the breasts together as much as possible using toothpicks or cooking string
4-Season with cajun seasoning
5-Dip breast in egg, coat with breadcrumbs (I use a gallon size ziplock) then dip again in egg and coat a second time
6- Once chickens are all double breaded fry in cooking oil. Flip when bottom looks brown. Cook on other side until the whole thing is evenly brown.
7-Place on paper towels to drain b4 serving

We served it with pasta and a salad- BIG HIT!

Also try stuffing with spinach & provelone for a veggie option

Cornish Game Hens

So we came across game hens for $1/piece on sale and bought a bunch. We put a few in a Duck gumbo- which I'll find the recipe for because it was awesome. Tonight I injected them (turkey style) with a mixture of melted butter, lemon pepper, and cajun seasoning. I then dusted the outside with grill mates chicken rub. Should be yummy. We'll serve it up with some potatoes and veggies! Voila Game Hens!