Page 20
The
Portland Observer Black History Month
Chicken Cordon Bleu II
This yummy version adds paprika and a creamy white wine sauce worthy
o f its own blue ribbon. Original recipe makes 6 servings.
Ingredients:
• 6 sk in le ss, b o n eless
chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose
flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouil­
lon granules
• 1 tablespoon cornstarch
• 1 cup heavy w hipping
cream
Directions:
1. Pound chicken breasts if
they are too thick. Place a
cheese and ham slice on each
breast within 1/2 inch of the
edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour
and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned
on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes,
until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch
with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened,
and pour over the chicken. Serve warm.
February 13, 2013
Slow
Cooker
Carnitas
Carnitas means 'little
meats' and is tradition­
ally fried then braised.
This recipe is made
much easier using the
slow cooker but the
results are just as tasty. Original recipe makes 10 servings.
Ingredients
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crumbled dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 (4 pound) boneless pork shoulder roast
• 2 bay leaves
• 2 cups chicken broth
Directions
1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl.
Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and
place the pork on top. Pour the chicken broth around the sides of the pork, being careful
not to rinse off the spice mixture.
2. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn
the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker,
and shred with two forks. Use cooking liquid as needed to moisten the meat.
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