Date Night Dish Gone...Right

Chicken Cordon Bleu with Herby Potatoes and Feta and Avo Salad

Pan fried baby potatoes with mushrooms and fresh herbs

Me and soon to be hubby (YAY) make time for date nights every week.  This is usually when we try out new recipes, have sushi or make a concoction of our own.  It was Thursday night and date night and the fiancee decided to surprise me with a dish (and a beautiful orchid - now isn't that sweet - and no that doesn't make him a wussy just a man with taste).

 

I was in charge of the side dishes and decided on pan fried mushrooms and baby potatoes covered with herbs fresh from our own herb garden and a nice crisp summer salad.

 

The Chicken Cordon Bleu:

Ingredients:

4 deboned and skinless chicken breast fillets

Gypsy ham

Fairview feta cheese

Calamata olives

Olive oil

Italian herbs

Salt and pepper

 

Prepare the chicken by slicing the breast thinly down the middle, be cautious not to cut it through completely.

Insert the Gypsy ham, Fairview Feta Cheese and Calamata olives into the cavity you just created.

Bind the chicken together with some rope or toothpicks if you can't find that rope staring you right in the eye.

Heat the olive oil in a pan and add the Italian herbs.

Place the chicken pieces in the oiled pan and fry on low heat for about 40 minutes or until done, turning continuously.

Season to taste with salt and pepper.

 

This is date night, so don't get carried away with all the smooching and foreplay that you totally forget about the chicken (luckily we remembered in time).  Rather set the timer for in case things get too hot in the kitchen.

 

Pan fried potatoes and mushrooms with fresh herbs:

Ingredients:

Baby potatoes (as many as you like)

Small button mushrooms

Garlic

Flat leave parsley

Sprigs of Rosemary

Olive oil

Salt and pepper

 

Pre-cook the baby potatoes until they are soft.

Heat the olive oil in a pan, add the potatoes, mushrooms, garlic and some of the herbs to the pan.

Stir often until mushrooms are golden brown.

Season to taste with salt and pepper.

 

The Feta and Avo Salad:

Here you can let the artistic juices flow..... come on, go wild.

This was a nice salad as a side dish. (If I were to serve just salad I would have been more bold and make it as kinky as I can be). 

 

We highly recommend the KWV Shiraz to go with the dish.

 

Go ahead, do a date night, experiment with some new flavours and get jiggy with it.