Saturday, May 9, 2015

Cadillac Chicken

One of my feats of coming up with rockabilly food is Cadillac Chicken (of my own design)!  I want to invite you guys to make food that you think represents the rockabilly lifestyle.  Use #rockabillyfood when you post - and, for goodness sake, let me know so I can try it!
Out of the oven

Cadillac Chicken (makes 4)
4 Chicken Breasts, boneless and skinless
4-8 slices Provolone
1 White Onion
2 Roma Tomatoes
1 can Deviled Ham
1 cup Sour Cream
1 TBSP Parlsey
1/2 tsp Black Pepper
1 8oz-can Tomato Sauce
1 tsp Garlic
Served with sauce
1 Red Bell Pepper, pureed
1 tsp Chili Powder

1. In a sauce pan, mix together the tomato sauce, garlic, pureed red bell pepper, and chili powder.  Let this heat on low, covered, until your chicken is done.
2. Use a wooden or thick plastic cutting board and beat eat chicken breast with a meat hammer until flat.
3. On each beaten breast, lay out your cheese (1 or 2 slices on each breast).
4. Chop up your white onion and sautee in a frying pan (with butter) until tender.  Once your onion is done, place equally on each chicken breast.
5. Thin slice your tomatoes and lay these out on each breast.
6. In  bowl, mix together the deviled ham, 1/2 cup of sour cream, parsley, and black pepper.  Scoop this out, equally, onto each chicken breast.
7. Roll up your chicken breast and pin together with toothpicks.  Place this in a glass baking dish and cover top with foil.  Bake at 350F for 30-35 minutes or until done.
8. Once you remove your chicken from the oven, add the other 1/2 cup of sour cream to your tomato sauce.  Stir until smooth.  Serve chicken with sauce.

Unfortunately, when I was at the store today getting chicken it was a mad house!  I saw boneless, skinless chicken breasts and didn't realize that I was grabbing chicken tenders.   My dish came out looking not-so-great because of this little error.  It was still good though.  I ate it pretty damn fast.

SIDE NOTE: I'm calling this Cadillac Chicken because it is rich and big on flavor.  To me caddies were always a bit over the top - so big, so idealized.  Enjoy this chicken recipe and get some better pictures than me!

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