Tag Archives: chicken

Baked Chopped Liver

bakedchoppedliver

Baked Chopped Liver

1 large onion, diced
2 tablespoons olive oil
4 tablespoons schmaltz *(see note)
2 pounds chicken liver, rinsed
2 hard boiled eggs, diced
salt, pepper, paprika to taste

  1. Mix onion, oil, and schmaltz in a baking pan and bake in 380 degree (F) oven for 20 minutes or until soft.
  2. Give the onions a stir.
  3. Lower oven temperature to 350 degrees (F).
  4. Layer chicken liver on top of onion and bake for 40 minutes.
  5. Take a potato masher and mash up the liver and onion.
  6. Mix in eggs. (I like a chunky texture. If you prefer a smoother texture, run it through the food processor.)
  7. Season to taste.
  8. Serve with matzo or on toast.

*Note:  Schmaltz is rendered chicken fat. You can either buy it at the supermarket or make it yourself. Head over to NY Times for the recipe.

Giant stuffed oddly-shapped chicken meatballs pretending to be Cordon Bleu

Yep, it’s exactly what it is.

So this is my take on the Chicken Cordon Bleu for someone who doesn’t feel like pounding chicken breasts or own a meat mallet.

Baked Cordon Bleu
Makes 4

stuff you will need

stuff you will need

  • 1 pound ground chicken
  • 4 slices of beef salami (or pastrami)
  • 4 oz Havarti, Gruyere or Swiss cheese
  • 1/2 – 2/3 cup panko breadcrumbs plus 1/4 cup for coating (pre-seasoned or add your own spices)
  • 1 egg
  • salt & pepper
  1. Combine chicken, egg, bread crumbs, and seasonings in a bowl
  2. Wrap salami around the 1 oz slab of cheese.
  3. Now wrap the salami & cheese with the ground chicken and form into a cutlet shape.
  4. Coat the cutlets in some bread crumbs.
  5. Bake, uncovered, at 350°F for 35-45 minutes or until juices run clear.
  6. Allow to rest for 5 minutes before digging in.

cordon bleu finished