Cordon Bleu Nuggets

 

 

 

 

 

 

 

 

 

 

 

Okay so yesterday I did a Cordon Bleu Wellington…. delicious chicken, ham and cheese wrapped in a flaky puffed pastry. Perfect for when you want to impress your dinner guests.  But today is Game Day here in Maryland and so friends will be stopping by to watch the game and nibble on snacks.  No time to sit down for a formal dinner!  So, I made Cordon Bleu Nuggets and they are to die for!  OMG these are the perfect game day appetizer!  These bite-sized nuggets are filled with ham, plenty of cheese and covered in a crispy, golden crust.

Cordon Bleu Nuggets

3-4 chicken breasts

1/2 cup flour

Salt and pepper

1 egg

1/2 cup water

1 cup bread crumbs

6 slices thin sliced deli ham

5 slices thin sliced Swiss cheese

2 tablespoons butter

2 tablespoons vegetable oil

 Slice the chicken into chunks. You can make them as small or large as you like. I like to go bite sized. 

 

 

 

 

 

 

 

Make a dredging station with flour in one bowl, bread crumbs in another and finally your beaten egg.

  

 

 

 

 

 

 

 

 

 

 

Roll your ham into a “cigar” and top with the cheese.

 

 

 

 

 

 

 

 

 

 

Next add a chunk of chicken on the top of the ham and cheese and roll tightly into a all and secure with toothpick.  Set aside.

 

 

 

 

 

 

 

 

 

Dredge each stuffed chicken chunk into the flour mixture, then the egg mixture, and then the breadcrumbs. Shake off excess each time you dredge.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat 2 Tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Place the coated chicken breasts in the oil and cook until golden brown, about 7 minutes. Flip the chicken over and cook on the second side until golden brown and cooked through to 165 degrees,

 

 

 

 

 

 

 

 

 

 

Remove from skillet, place on a plate, cover with aluminum foil and allow to rest for 10 minutes. 

 

 

 

 

 

 

 

Make sure that you check insert the thermometer into the thickest part of the chicken and not into the molten hot cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 NOTE:

You can also bake these…

Place the stuffed breast chunks on a greased baking sheet. You can leave the toothpicks in for now.

Spritz all the nuggets with some cooking spray and bake for ten minutes. Then remove the toothpicks, flip the nuggets, and cook for ten minutes more.  Insert a thermometer and make sure they are 165 degrees.

 

Honey Mustard Dipping Sauce:

1 Tablespoon yellow mustard

1 Tablespoon Dijon mustard

¼ cup honey

½ Tablespoon lemon juice

⅛ teaspoon onion powder

⅓ cup mayonnaise

 

Mix all the dipping sauce ingredients together until well blended. Keep refrigerated until ready to serve.

 

 

Homemade Garlic Shrimp Pizza

  

If you have never had a shrimp pizza, you have no idea what you’re missing. I make homemade pizza all the time, but this is better than traditional pizza.  Far better. This is a buttery deep dish crust topped with a rich and creamy garlic béchamel sauce, loaded with seasoned shrimp and covered in mozzarella cheese. It’s like eating a creamy Shrimp Alfredo with the buttery bread already built in.  You’ve gotta try this folks. It’s my personal favorite!  

 

Homemade Garlic Shrimp Pizza

 

2 tablespoons butter 

2 tablespoons flour 

1 cup half and half

1 teaspoon garlic powder

1/4 cup grated Parmesan

Salt and pepper to taste

   

Shrimp:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3/4 pound large raw shrimp, deveined with tails removed

2 tablespoons olive oil 

2 teaspoons Montreal steak seasoning 

2 tablespoons butter 

1 tablespoon olive oil

2 cloves garlic, grated 

 

Crust:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Non-stick cooking spray

1 round of pre-made pizza dough 

drizzle of olive oil

1/2 cup grated Parmesan

1 round of pre-made pizza dough 

1 cup grated whole milk mozzarella 

1 tablespoon Italian seasoning

1 tablespoon chopped fresh parsley 

Preheat a oven to 400 degrees. Spray your sheet pan or pizza pan with non-stick spray. Stretch the dough to fit a large round pizza pan or a non-stick baking sheet. Drizzle a little olive oil on top of the dough.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

In a medium skillet add butter and olive oil over medium high heat until sizzling. Add the shrimp, minced garlic, and the Montreal Steak seasoning and sauté until shrimp are just turning pink.  Do not overcook.  Transfer shrimp to bowl and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium saucepan, add the butter and cook over medium heat until melted. Add the flour to the butter and stir for 1 minute. Slowly add the half and half and whisk constantly while sauce is thickening.  Add in garlic powder and salt and pepper and cook until very thick. You want the sauce thicker than your usual béchamel sauce. Add more milk to thin or less milk for thicker sauce.  Stir in 1/4 cup Parmesan and remove from the heat. Season with a pinch of salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

 Spread the white sauce on the dough in an even layer. Add a light layer of mozzarella on top. Next, scatter the shrimp over the sauce and cover with more mozzarella. Sprinkle on Italian seasoning and a little more Parmesan cheese. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake in oven for about 15 minutes or until crust is lightly browned, cheese has melted and sauce is bubbly. Sprinkle with parsley for garnish. Slice and serve.  Store leftovers in fridge.  

 

 

 

 

 

 

 

 

 

 

 

 

YUM.

 

 

 

 

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