Chicken Cordon Bleu

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Reserve your spot here:http://zayconfoods.yourbrandlive.com/c/easychicken/

Join us and … See Delicious — Oh, and we are doing an awesome give-away during the show too.

For this classic dish, we are going to need a considerable amount of pent-up frustration to pound out Zaycon chicken breasts, so it’s perfect for a weeknight dinner! Rough day at work? Perfect. Did the kids paint the dog? Even better! Partner has anger management issues? THE BEST – have him do it!


DSC_5691DSC_5677We start with our old friend, the giant double boneless skinless breast that we are oh, so familiar with. Do a trim up, remove the rib meat lobe & any extra fat that might be there. Admire your work.

Next, you’ll want to butterfly the thick part of the breast to approximate the thickness of the thinner area. This might take two cuts.

Between two layers of plastic wrap, place the chicken sprinkling a bit of water between the chicken and the plastic wrap. This will help the chicken move and slide a bit during the gentle slams.

Grab your whacker implement and have fun. You’re going to try and get these to be as thin as possible – like 1/8” to ¼” in thickness. The thinner they are the better your result will be.

Brush the chicken with Dijon mustard, then place sliced ham and then cheese of your choice. Traditional cheese to use here is Swiss, I like gruyere too. If you want a really nice, long, stringy melty one, provolone would be great. Roll them up, tucking in the sides as you go to form a chicken burrito-looking roulade.

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Put this in the fridge for 30-60 minutes or more. This will firm up the chicken making it super easy to pan fry. Dip your chicken roll, first, into flour, then into an egg bath and then in bread crumbs. I used just regular bread crumbs here, but you can use panko if you like.

In a large skillet, add a tablespoon or so of olive oil and equal amount of butter. Pan fry each side for a couple of minutes, then into a 350 pre-heated oven for 20 minutes or so, when they are done, they will want to sit and rest for 4 minutes or so.

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Get ready for the compliments.

Recipe: Pasta Carbonara

DSC_19898 to 10 slices of Zaycon bacon, cut into pieces
1 box good spaghetti, cooked al dente
2-4 teaspoons of minced garlic
4 of the freshest eggs you can get your hands on, beaten
Freshly cracked black pepper
coarse salt (Kosher will work fine) for pasta water
A smallish wedge of parmesan or pecorino Romano cheese finely grated (make sure you grate your own, otherwise you get that powdery coating on it and it fouls this recipe up) maybe 6 ounces?

In a sauté pan, put the cut up bacon and a little water, (1/3 to 1/2c) cook until the water evaporates and the bacon begins to sizzle. You want the bacon to be brown and cooked and slightly sizzley, but not crispy – that’s what the water is for – it makes it tender. Add the minced garlic and find a place to sit down, because your pan contents will make you weak in the knees. Cook until you just can’t stand it anymore and you completely forget this is hot bacon and then I burnt my fingertips snatching a piece. There won’t be enough fat to remove – this is Zaycon Bacon we’re talking here. Set aside your bacon mixture.

In a large mixing bowl, whisk the eggs, cheese & pepper

Cook the pasta in salted water while the bacon is cooling. This is why I said go with 8-10 slices because you will lose bacon. It’s going to happen, so make peace with it.

When you strain your pasta, reserve about a cup of the pasta water and slowly whisk about half into the egg mixture. In goes the bacon/garlic followed by the hot pasta. Toss until everything gets nicely coated and the sauce thickens.

This is EXACTLY how I cooked the pasta in the picture and I’m here to tell you, the second I was done taking the picture, I scarfed that.

Matt H.

Steak pan sauce, as seen on Zayconlive

So if you caught our live webcast yesterday, you got to experience the Matt H. and Matt K. duo. I wish you could have had the opportunity to smell the kitchen while the steaks were cooking and when that roast came out of the oven. We didn’t wait long after the cameras stopped rolling to take a sample.

IMG_7020I asked Matt to be sure to get me the recipe for the pan sauce he poured over the steaks. It is a pretty simple recipe with a lot of flavor. So here it is. Take it away, Matt!IMG_7018

After you have finished with the steak (or chicken or pork or what have you), to the hot pan, add a tablespoon or so of finely minced shallot. If the pan appears dry, add a small drizzle of olive oil to assist with cooking the shallots.

Zaycon FoodsKeep the shallots moving, cooking them for a minute or so. Add ¼ to 1/3 c of water to deglaze and add 2-3 tsp (a tablespoon is 3 tsp, so in that area) of soy sauce. Continue cooking until the shallots look done to your liking. Reduce heat and add 2 tablespoons of butter and slowly stir in but not over a high heat, this will thicken, add more butter if you feel it is necessary. Adjust seasoning. Voila!

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This sauce was pretty amazing and I can’t wait to make it myself. If you are looking for the roast recipe, you can click on over to this post.

You may have noticed a key word that was dropped on the show yesterday for a chance to enter  for $50 Zaycon credits and we realize, not everyone has Facebook, so please, feel free to enter right here for that chance to win, but you’ll have to watch the taping to get the key word. You can do that here.

We hope you enjoyed the show. We will be doing live webcasts more often with our products so you can SEE delicious!

Zaycon Live this Thursday!

Join us and See Delicious this Thursday, January 22nd at 11:30am PST. Register HERE!

We have new beef products that we will be discussing and even cooking up some recipes using our new roasts and steaks._MG_0126 copy Untitled-1 Don’t they look amazing!!  You wont want to miss this. Sales for these products are open now. Just head over to Zaycon Foods  and check out all of our quality products.