Deconstructed is a word that have been thrown around a lot lately on cooking shows. In a nutshell it means that the ingredients used to make a popular dish are "deconstructed" to make a new unique dish that still has the essence of the original recipe. For example one might "deconstruct" lasagna by putting all of the common ingredients found in lasagna on top of another type of pasta.
In my opinion new concepts like this can become overused...if you don't believe me google deconstructed recipes. But, it's still an interesting way to look at a recipe in a new light.
The recipe I prepared for today's entry, is in a way a "deconstructed" version of Cordon Bleu, and is one of my family's favorite dishes. I have, of course, made them traditional Cordon Bleu but it can be quite time consuming. I love this recipe because the ingredients found "in" Cordon Bleu, namely the cheese and ham, are placed on the outside. You get the same taste, for a lot less work. Now, the original recipe calls for Mozzarella cheese, because the combination of tomato, basil and mozzarella work so nicely together. But you could make it a more true deconstruction of Cordon Bleu by using swiss cheese instead.
After adding up my cost I found that this meal came in right at $10.00 but by using 5 chicken breasts instead of the called for 4, I had plenty left over for hubby's lunch the next day.
Southern Living never disappoints, this would make a beautiful dish to serve company, and you will look like you spent hours working on it, when in reality it couldn't be easier to prepare. I hope you'll give it a try!
Pan Fried Chicken with Ham and Sautéed Tomatoes over Herbed Pasta-Southern Living Magazine Feb. 2009
Serves 4-5
Ingredients:
4-5 (6-oz.) skinned and boned chicken breasts (3.00) (bought on sale)
1 teaspoon salt (PI)
1/2 teaspoon pepper (PI)
1 large egg (.08)
1/4 cup all-purpose flour (PI)
2/3 cup Italian-seasoned breadcrumbs (free, used homemade breadcrumbs)
2 tablespoons olive oil (PI)
4 thinly sliced smoked deli ham slices (1.00)
4 (1-oz.) fresh mozzarella cheese slices (.75) (purchased on sale)
Directions:
Preheat oven to 350°. Sprinkle chicken with salt and pepper. Whisk together egg and 2 Tbsp. water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.
Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 to 4 minutes on each side or until golden.
Top chicken with ham and cheese.
Bake chicken in skillet at 350° for 8 minutes or until cheese is melted. Serve over Garlic-Herb Pasta; top with Sautéed Grape Tomatoes.
Garlic-Herb Pasta: Cook 8 oz. vermicelli according to package directions; drain. Toss with 1/4 cup Garlic-Herb Butter. Season with salt to taste. Makes 4 servings.
Garlic Herb Pasta
Ingredients:
8 ounces vermicelli (.45)
1/4 cup Garlic-Herb Butter (see recipe below)
Salt to taste (PI)
Directions:
Cook vermicelli according to package directions; drain. Toss with Garlic-Herb Butter. Season with salt to taste.
Garlic-Herb Butter: Stir together 1/2 cup softened butter; 1 large garlic clove, pressed; 2/3 cup chopped fresh basil; 1/4 cup chopped fresh parsley; and 1/4 tsp. salt until well blended. Use immediately, or cover and chill up to 3 days. For longer storage, form into a log or press into ice cube trays, and wrap tightly with plastic wrap; freeze up to 1 month. Makes 1/2 cup. Prep: 15 min. (I used butter, 2 cloves garlic, fresh thyme, fresh rosemary, salt and pepper because they were ingredients I had on hand. Have prepared original recipe before, both ways are good) (1.00)
Sautéed Grape Tomatoes
Ingredients:
1 pt. grape tomatoes, halved (2.99)
1 tablespoon light brown sugar (PI)
3 tablespoons balsamic vinegar (.20)
1/4 teaspoon salt (PI)
1 teaspoon olive oil (PI)
2 tablespoons thinly sliced fresh basil (.20 used fresh thyme instead, good both ways)
Directions:
Sauté tomatoes and next 3 ingredients in hot oil in a small skillet over medium-high heat 2 to 3 minutes or until thoroughly heated. Remove from heat, and stir in basil.
Total Cost: $9.67
Enjoy!
