Blue Ribbon Chicken

Chicken (100% natural whole breast filet, seasoning [salt, monosodium glutamate, sugar, spices, paprika], seasoned coater [enriched bleached flour {bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid}, sugar, salt, monosodium glutamate, nonfat milk, leavening {baking soda, sodium aluminum phosphate, monocalcium phosphate}, spice, soybean oil, color {paprika}], milk wash [water, whole powdered egg and nonfat milk solids], peanut oil [fully refined peanut oil with TBHQ and citric acid added to preserve freshness and dimethylpolysiloxane an anti-foaming agent added]), bun (enriched flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate {Vitamin B1}, riboflavin {Vitamin B2}, folic acid], water, high fructose corn syrup, yeast, contains 2% or less of each of the following: liquid yeast, soybean oil, nonfat milk, salt, wheat gluten, soy flour, dough conditioners [may contain one or more of the following: mono- and diglycerides, calcium and sodium stearoyl lactylates, calcium peroxide], soy flour, amylase, yeast nutrients [monocalcium phosphate, calcium sulfate, ammonium sulfate], calcium propionate added to retard spoilage, soy lecithin, cornstarch, butter oil [soybean oil, palm kernel oil, soy lecithin, natural and artificial flavor, TBHQ and citric acid added as preservatives, and artificial color]), pickle (cucumbers, water, vinegar, salt, lactic acid, calcium chloride, alum, sodium benzoate and potassium sorbate [preservatives], natural flavors, polysorbate 80, yellow 5, blue 1).

Those are the list of ingredients in a Chick-Fil-A chicken sandwich. I don’t see any point in looking any further to stay away from this fast food joint. So much is being made about a man’s opinion about something he knows not that the real truth has been overlooked. Don’t eat at this or any other fast food restaurant because the food is full of crap.

I came across another interesting point when I was trying to find this information (which is from the Chick-Fil-A website). Kids are almost always introduced to fast food by their parents. Sure they see commercials and hear their friends talking about nuggets and toys and play yards, but it is their parents that pull the trigger. Usually the reason is that the parent remembers liking this or that, or remembers going for a snack with their own parent. Do us all a favor and keep your kids out of these places. You are introducing and endorsing what could be a very unhealthy habit that is easier never to begin than to undo later.

I have had a request for Chicken Cordon Bleu, a classic french dish that has been embraced by so many in this country for it’s rich and somewhat decadent ingredients. I’m sure Paula Dean has a super rich version. “cordon bleu” means “blue ribbon” and I think you will find that this one is a real winner. This is my wife’s recipe and our niece Stephy’s favorite meal (at our house) and is a modern take on the traditional dish. There is less of all of the really decadent ingredients, but the richness comes through.


  • 2 Whole Chicken Breasts (4 pieces), boneless and skinless
  • 4 Pieces of Prosciutto, thinly sliced
  • Small Chunk of Blue Cheese, Stilton or Gorgonzola
  • 1 Small Jar of Marinated Artichoke Quarters
  • 1/2 Cup Kalamata Olives, pitted
  • 1 Cup Panko Bread Crumbs
  • Olive Oil
  • Butter
  • Salt and Pepper


  • Baking Dish
  • Shallow Bowl
  • Chef’s Knife
  1. Pre-heat the oven to 400.
  2. Wash and pat dry the chicken.
  3. Cut a pocket in each breast on the side, about 3/4 of the way through leaving at least an inch on each end. You are not butterflying, just making a stuffing pocket.
  4. Stuff one piece of prosciutto and about a tablespoon of cheese in each.
  5. In a shallow bowl, pour the bread crumbs. Season them with salt and pepper.
  6. Your breast should still be a little damp so dredge them through the bread crumbs to coat thoroughly.
  7. Place in a buttered baking dish.
  8. Drizzle with olive oil. If any of the bread crumbs fall off, add a little more to cover the bald spots.
  9. Optionally place a pat of butter on each breast.
  10. Cover with the artichokes and olives.
  11. Bake for 1 hour.
  12. Let rest for about 10 minutes and serve.

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