A quick and easy skillet meal, this Saucy Skillet Cordon Blue with Rice tastes just like the famous chicken dish without all the work.
I have a bone to pick with Pinterest. Bare with me on this one readers, I feel a need to rant about this issue. Well, I don’t have a bone with the website or the program and its algorithms. I’m not one of those bloggers. If I have 2 readers I’m thrilled. Here’s the scenario, I’m scrolling through my Pinterest feed and I come across a photo for delicious looking food. Like this one here. I mean, those hotcakes look like little clouds of heaven, right?
So, of course, I’m dying to this recipe. I mean, who wouldn’t, right? I, like many others, click on the pin. And it takes me to a blog. This blog. Now, I have nothing against Tara’s Multicultural Table. In fact, the pin isn’t even from her. Someone else pinned it and (yet another peeve, the pinner put the recipe in the description but that’s for another day). I was expecting to find the photo from the pin on the blog. Nope. While her hot cakes look AMAZING it’s not the picture for the pin. Now I’m wondering, “Where in the heck did the picture come from, then?”
Next, I read through the post. Maybe the recipe is from another blog or an adaptation of someone else’s recipe? Surprise! There’s another hyperlink leading me to another website. Still no picture. While la Fuji Mama does make a pretty mean Japanese Hotcake, this isn’t where the photograph came from.
Now I’m really irritated. It’s like false advertising to put a pin of one image and a recipe to another. While it may be the same recipe, I can’t tell because NONE of the pictures are the one that was pinned. Now I’m on a wild goose chase. Where in the WORLD did this picture come from?
A small Google search for “Japanese hotcakes” 2500 results. “Japanese hot cakes” is 21,600 results. A scroll through the images and I find several links that have the same photograph and NONE of them are for the recipe that belongs to that photograph. There this one here (about halfway down on the left) and this one here. When you expand the “Preparation Method” and click on “Read full directions” it takes you back to the first link. Which doesn’t have that photograph on it AT ALL. And finally this post, which just leads you back to the Pinterest link.
So, you can imagine my disappointment. And several people who commented are a bit disappointed as theirs aren’t as fluffy. I bet they’re comparing theirs to the Pinterest image and not seeing the same results.
Don’t get me wrong; LOVE Pinterest. It has been the source of inspiration and blog traffic for a while now, but sometimes, you really can’t be sure that what you’re repining goes to what it’s supposed to. As soon I receive a comment because one of my pins doesn’t go back to the original image, for whatever reason, I immediately correct the problem. I REFUSE to repin something that I haven’t verified; meaning it takes you to the original source. This is why I created THIS PIN from that recipe for me to make later.
What does all this have to do with this recipe? Nothing really, except for the simple fact that the idea for this recipe was part Pinterest and part necessity. I had the recipe written, the chicken thawed, the rice cooked, and the need to have something quick to make for dinner on this particular Saturday.
You see, between the house hunting stuff, work stuff, and closing stuff, I’m beat. Like, really tired beat. Maybe it’s because I’m getting older? Maybe it’s because I’m injured and REALLY DO need to see an ortho to get my knees fixed so they don’t hurt and can exercise? Who knows? But I am tired and when I’m tired I’m easily swayed into ordering dinner. This isn’t healthy for me or my budget! Seriously. It needs to stop.
While I can’t always have chicken breast ready to go in the meat drawer (it really doesn’t last all that long), I can plan meals like this. I can sauté the chicken and freeze it. Cook the rice and have it on hand. There’s always milk and cream cheese in the fridge. Things like this can make quick, easy, and TASTY meals like this one a breeze.
In all honesty I wasn’t going to post this recipe. The photos are meh. They don’t do this meal justice. But when S says he thinks it tastes delicious and just like cordon blue, you can bet I’m going to post that puppy. He doesn’t really speak up and let me know when I’ve made something good often, so when he does, you can best be assured I will let the world know. And it really does taste just like cordon blue. I honestly think the country ham helped.
Plans are already in the works to have meals like this prepped and ready in no time. With the kitchen we have now, you can BET I want to be in there more and will prep more. Not to mention our new freezer is HUGE! HUGE HUGE! Like, fit half the chest freezer HUGE! I feel renewed! Rejuvenated! Now, we just need to move!! That’s this weekend.
- 1 pound chicken breast, cut into bite-sized pieces
- 1/4 cup diced, country ham
- 1/4 cup fat free chicken broth
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon poultry seasoning
- 1 cup fat free half and half
- 4 wedges of spreadable Swiss cheese (I used Laughing Cow)
- 2 ounces reduced fat, diced, Swiss cheese
- 4 cups cooked, brown rice
- Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the salt, pepper, and poultry seasoning over the chicken and sauté until cooked through, about 7 to 10 minutes.
- De-glaze the pan with the broth, scraping to remove the browned bits from the bottom of the pan. Bring to a boil and then reduce heat to simmer.
- Add the half and half to the pan then add the cheese wedges. Stir constantly until the cheese is melted and the sauce thickens. Remove from heat and add the diced Swiss cheese; stirring until melted.
- Divide the rice evenly between four plates and top with 1 cup of the chicken mixture and serve.