The first rule of cheap cooking: Buy in bulk!
The local deli sells 10 lb bags of chicken breasts for about $17… which is awesome. Fresh chicken from a local farm for about half of what they charge at the standard grocery store. Quality and quantity… win/win. The only bad part of having an unlimited supply of cheap protein is that sometimes I feel obligated to eat chicken every night, which gets boring when you only know how to make three different meals.
So, it’s time to learn something new: Chicken Cordon Bleu. Unfortunately for me, I didn’t have too many of the ingredients for the standard recipe with a nice creamy white sauce. Fortunately for me, I bought a jug of Frank’s Hot Sauce a month ago that should last me a lifetime. I figured buffalo chicken, cheese, and a little ham… couldn’t go wrong.
If you have 20 minutes to spare during your cooking time, freezing the chicken after it’s rolled seals in the goodies without the need for those pesky toothpicks. I half expected all the cheesy juices to escape during the bake, but they stayed in almost entirely.
Also, I decided to bread the chicken fully to give the buffalo sauce something to absorb into. The breading was just the standard Italian bread crumbs mixed with a modest amount of chipotle powder for an extra kick (as if it needs more).
If you like a little heat, try this out.
Chicken cordon bleu’s spicy cousin. Stuffed with cheese, ham and hot sauce. Breaded, baked, then topped with a nice and easy buffalo wing sauce.