Stuffed Chicken with cheddar and mustard sauce

So with this recipe your going to need the following for one plate

2 4oz portions of boned and skinned dark meat chicken, 2 oz cheddar, 3 slices of bacon, olive oil for pan frying. For the sauce add a tablespoon and a half of dijon mustard, a tsp of honey, and a quarter cup of heavy cream.

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So start out with your pan on medium heat and begin to cook your chicken after both sides have been flipped and cooked through. Stuff them with cheddar and let it sit for a moment while the bacon cooks. Drain the pan of your fry oil before dropping your bacon in to the pan. Cook your bacon through while making sure that it does not turn to glass. This will be the layer between your sauce and the chicken.

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While this recipe is very rich the sauce should have a very refreshing bite. Either from the horse radish and acidity in the mustard or from additional seasoning. Other ways you can roll it is using addition of chives or cayenne pepper for additional color. The light heat of the seasoning or the fresh aroma of the chopped chives adds anew dimension to this. When you make the sauce all you have to do is put it all in a clean pan let it simmer after whisking together until the volume decreases by a third to a half.

Layer your bacon on top of your chicken and pour the sauce on top of the bacon gently then enjoy. So hope you enjoy and hopefully after eating this you get one step closer.

 

 

 

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Eggs Magda: Start by gathering the following ingredients. 2 Jumbo Eggs, 1/4 cup Green Onions, 1/4 cup grated Gruyere cheese, and 1 tablespoon Dijon Mustard. At the end of this recipe you should have a very smooth cheesy set of scrambled eggs that is very nice on a slice of toasted wheat bread.

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Start by cracking your eggs in a pan over medium low heat and whisk in your dijon mustard.Image

You will want to break up curds with a small whisk scraping gently from the bottom of the pan as it cooksImage.

After the color has changed you want to add the cheese and turn off the heat. Whisk it all together until it melts before finishing with the green onions. Whisk together and serve.

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Simple but delicious. Serve with toast and bacon for a breakfast of champions.This recipe was for one portion. When making multiple portions though there is not much change in the process to make it.