Wednesday, February 27, 2013

Pasta a la Chicken Cordon Bleu with Roasted Pear Tomatoes

Pasta a la Chicken Cordon Bleu with Roasted Pear Tomatoes
by Linda Mire
The Wine Dive recommends Simply Naked Chardonnay to be paired with this dish.

For the Chicken:
2 boneless chicken breasts
2 cups chicken broth
2 Tablespoons freshly squeezed lemon juice
Black pepper

Season the chicken breasts with black pepper on both sides. Poach the chicken breast in broth and lemon juice for about 20 minutes. Cool and diced into bite size pieces

For the Sauce:

1 stick butter (no salt)
1 Tablespoon garlic, finely chopped
½ cup flour
½ cup Riesling 
2 cups milk
1 cup grated Swiss cheese or White Cheddar cheese
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese
¼ teaspoon white pepper
2 poached boneless chicken breasts (diced into bite size pieces)
1 cup ham (diced into bite size pieces)
Chicken broth

Melt the butter over low heat. Add the garlic and saute for 1 minute. Add the flour and continue to stir. Add the wine and continue to stir. Slowly add the milk, continue to stir. Add all of the cheese, stirring constantly. Add a small amount of chicken broth (you want a thick sauce, so just a splash or two). Add the Slap Ya Mama and white pepper, continue to stir. Add the chicken and ham, continuing to stir. Take off the heat.

For the Pasta:

16 ounces of Lumiconi pasta, cooked according to the package directions and drained.

Add the pasta to the sauce and gently mix until all the pasta is coated with the sauce.

For the Roasted Tomatoes:

2 cups pear tomatoes, sliced in half
½ cup parsley, finely chopped
¼ cup bread crumbs
¼ cup jarred Parmesan cheese
1 teaspoon garlic powder
Pinch of salt
Pinch of pepper
2 Tablespoons olive oil

Line a cookie sheet with parchment paper. In a bowl, toss the tomatoes and parsley with the olive oil and spread out in single layer on the parchment-lined cookie sheet. Combine the bread crumbs, Parmesan, salt, pepper and garlic powder. Sprinkle over the tomatoes. Bake at 350F for 15 minutes.

To Assemble the Plate:

Place a 2 ½ inch biscuit round in the middle of the plate. Fill with the Roasted Tomatoes. Spoon the Pasta around the biscuit round. Remove the biscuit round. Generously sprinkle with Slap Ya Mama Hot Cajun Seasoning.

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