Chicken Corn-dog Blue
When Amanda and I were growing up (Amanda is my one of my two younger sisters) we used to live for Chicken Corndog Blue night. Yup, it was dubbed Chicken Corndog Blue. My step-dad would make the most scrumptious and delectable CCB with a perfectly balanced hollandaise sauce, it was perfection on a plate.
Last night I was having the hardest time deciding what to cook. I had chicken, white cheeses in about four different varieties and bread crumbs. But I’d never made my own CCB before, let alone a homemade hollandaise sauce…
After two manic trips to the store to pick up the black forest ham I would need and then another one for the lemons I forgot the first time, I was on my way to cooking up a culinary delight.
I cracked open three egg yolks to ready myself for the hollandaise sauce adventure I was about to embark on. But this was a bit premature since I hadn’t even got my chickens ready to go. So these were set aside momentarily. I was a bit over anxious and couldn’t keep a proper cooking schedule or routine goin’. Yup, one of those days.
Here are the two single most important ingredients. I’m sorry, I looked up recipes to see what other cooks did, but sticking with the tried and true way my stepdad made this was the only way to go. Swiss Cheese and Black Forest Ham – do it this way, don’t cheat. Trust me.
To start this whole thing out, fillet open two chicken boobs so they double in size. Don’t cut them completely through, just until they open up and lay flat. Take a meat tenderizer and using the flat and un-nubbed side lightly pound out the chicken to even it out.
Take some salt and pepper and toss it on there. I’m not one that likes too much pepper, seeing as there is a complete woosy side to me.
Top with one slice of cheese and then one slice of black forest ham. Since Ben’s was the bigger one, he got two of each. Just use enough to cover the chicken.
Roll each of these up like a burrito and with a couple of toothpicks slide them through the ends of the chicken to ensure that they chicken stays rolled up through the egg-wash/bread-crumbing/baking process.
In a separate bowl, whip one egg with a fork. On a small plate dish out about 3/4 c of Italian bread crumbs.
Take each rolled and tooth picked Chicken and dip in the egg saturating it and then promptly douse in the breadcrumbs. Place on a baking sheet covered in foil and sprayed with Pam. Repeat this with each of the chicken.
Place in an oven at 375 for 35 minutes. Serve with some hollandaise sauce and veggies. Not exactly or totally healthy – but c’mon sometimes you just gotta break a few rules.
And before I forget – there is Hollandaise sauce that I must tell you about.
~ 3 egg yolks
~ 1/2 c. melted butter
~2 tsp. lemon juice
~ 1/2 tsp dried Parsley
~ 1/4 tsp Red Pepper
~ 1/4 tsp pepper
~ 2 dashes salt
With a hand blender, whip up eggs until frothy. Add in melted butter gradually as to not roast the eggs where they lay. When thoroughly blended in, add in additional spices and rewhip. If it begins to stiffen up, warm up in the micro for about 10 seconds. Or if you dump it right over some Chicken Corndog Blue – sorry – Chicken Cordon Bleu it will melt right away and be perfect.
So go be your bad self, be unhealthy and worry about the treadmill tomorrow. Shhh, I won’t tell.
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Oh man! This looks good! Hollandaise sauce is the one thing I am scared to death of making but ur technique sounds good to me! I am putting this on my "To Make" list.
nice job hon….you make me proud….and you can really cook ….papa