"Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure."
Created by Bad Kat Smiles, an edibles aficionado and Maine medical caregiver, this is a twisted take on a traditional recipe that involves stuffing a succulent chicken breast with cheese, bacon, and a highly potent coconut oil infused with concentrated cannabis. The resulting product is savory and flavorful, with nary a hint of cannabis taste, but packing a soothing high.
Born and raised in rural Maine, Kat suffered from persistent health problems throughout childhood, including chronic sinus infections, sore throats, nausea and joint and muscle problems. After discovering cannabis as a teenager, Kat noticed she didn’t feel ill the week following a smoke session, and she was determined to learn more about this healing plant. Since Kat has difficulty absorbing nutrition from food, she discovered that many traditional cannabutters failed to work for her.
After studying online medical publications and doing research into the bioavailability of cannabinoids, Kat developed a method of extracting concentrated cannabis resin using ethyl alcohol, and then infusing that concentrate into coconut oil. The medium-chain triglycerides found in coconut oil offer better THC availability so the body is able to more efficiently absorb and utilize the medicine. “My method breaks the cannabinoid clusters apart on a molecular level, allowing them to easily penetrate through cell walls for faster acting medication,” Kat explains, “People who consider themselves edible-intolerant can absorb THC this way.”
While Kat was often bedridden, she still yearned for a way to help others and educate them about this important herbal therapy, so she delved into the world of online forums. “It’s the least I can do to help someone else,” she says, “I credit cannabis with saving my life, and I want others to do the same.” After participating as a moderator at the legendary Overgrow online community, Kat was inspired to start her own website, badkatscannapharm.com, where she has been dispensing advice and recipes since 2002.
With Maine’s medical marijuana program picking up steam, Kat says she feels emboldened to step into the public sphere, and has been conducting concentrate and oil infusion classes. “I honestly didn’t think we’d make so much progress so fast,” she remarks, “Maine’s getting there, but I wish they would increase the plant count and allow caregivers to help more patients.”
Currently, patients in Maine are restricted to two and a half ounces of usable marijuana, six mature plants, and only one or two caregivers are allowed to grow for any one patient. Such strict limits can make it difficult to find enough cannabis to create concentrated oils, so Kat grows her maximum plant limit and donates all the medicine she doesn’t use to other needy patients. This busy lady is preparing to release a CannaPharm book and DVD series soon, so be on the lookout for her helpful wisdom.
Bad Kat is also working to get an RV so she can help patients right at their doorsteps and create medicated meals on wheels! If she happens to take a trip through your town, be sure to greet her with this sumptuous dish.
Chickanna Cordon Bleu
• 4 slices of bacon
• 2 tsp medicinal cannabis oil (recipe follows)
• ¾ cup seasoned bread crumbs, divided (I used panko)
• 4 chicken breasts, pounded flat
• 8 oz of mixed Swiss, provolone, mozzarella & parmesan (about 8 slices of cheese)
• ½ tbsp crushed garlic
• 1 tbsp Italian herbs (basil, thyme, oregano)
• 1 egg, beaten
• 2 tbsp milk
• 4 teaspoons of flour
• 4 tsp bacon grease
First, cook the bacon. Preheat the oven to 400ºF. Place bacon slices on a slotted broiler pan or a cooling rack over a Pyrex dish so the grease drips down into a container. Cook for 10 to 15 minutes, and check the bacon frequently. Alternatively, you can fry your bacon in a pan over medium-high heat for about 5 minutes per side, or until the fat has rendered out and bacon is crispy. Drain on paper towels and set aside.
Turn the oven up to 415ºF. Kat says, “Don’t worry about the temperature damaging your pot’s potency, the moist interior of the chicken cordon bleu never reaches above 200ºF.”
Mix your medicinal cannabis oil with 4 teaspoons of the breadcrumbs, set aside.
To flatten pieces of chicken, place one at a time inside a gallon freezer bag, or in between two sheets of plastic wrap or wax paper, and you may either pound gently with a meat mallet or roll flat with a rolling pin. Place each flattened chicken breast on a clean surface, smooth side down.
Place two half strips of cooked bacon (patted dry) on the wide end of one breast. Place a slice of cheese over the bacon. Place desired portion of medicinal breadcrumbs centered on the cheese slice. Place the second cheese slice on top so the sides of each slice meet, creating a pocket. Repeat with the other chicken breasts.
Blend garlic and dried herbs, and spread the paste with the back of a spoon along the remaining exposed chicken towards the narrow end; add salt and pepper to taste. Starting at the wide end, pinch and roll the breasts closed towards the narrow end. (We called this step “rolling a chicken blunt!”) Keep the edges tucked under, and the smooth surface up. Without letting go, grab one toothpick and weave one side shut, then repeat with the other side.
Mix the beaten egg with the milk. To help the egg wash adhere to the chicken during cooking, sprinkle each chicken breast with a teaspoon of flour, this also helps the crumbs to take better hold of the egg wash. Baste with the egg wash (a simple paper towel section will do if you don't own a pastry brush or similar), sprinkle with the remaining breadcrumbs, and generously drizzle with bacon grease.
Bake 16 to 20 minutes until deep gold, and enjoy!
Medical Grade Cannabis Oil & Edible Hash Oil
• 7 grams dry cannabis flowers or 3 grams hash
• 1/4 - 1/2 cup melted coconut oil; (use less for more concentrated oil)
• 1 tsp soy lecithin
• Pyrex oven safe dish or a double boiler*
• container for oil storage (wide-mouth jars are great!)
• foil or an oven bag
• candy thermometer
Grind your cannabis and preheat your oven to 220ºF.
First, decarboxylate your ground cannabis flowers to ensure proper THC activation. Sprinkle your cannabis in your Pyrex dish, keeping the layer of herb no thicker than 1/2 - ¾ inch deep. A thin layer ensures proper heat exposure. With larger amounts of herb, you will need to decarb in multiple dishes or in separate batches.
If you are using hash, break it into chunks and sprinkle evenly. If you are using concentrated extracts (like wax, budder or shatter) pre-heat your Pyrex dish for a few minutes before spreading the extract into a thin layer.
Wrap container with foil or seal inside an oven bag, then place in oven or double boiler for 20 to 30 minutes for proper decarboxylation; about 15 to 20 minutes for obviously older herb, and 30 to 45 minutes for a freshly dried crop.
Heat your coconut oil in a saucepan until it's just too warm to touch, or ideally over 200ºF, according to a candy thermometer. When working with larger volumes, bringing the coconut oil up to temperature ensures a result consistent with a smaller quantity.
Add the melted coconut oil to the Pyrex dish, wrap again with foil or reseal inside an oven bag, and continue heating at 220ºF for 60 minutes. Remove dish from oven and allow it to cool to room temp. Then, freeze the dish for 6 hours, adding at least one hour for each additional ¼ cup of coconut oil.
Remove from freezer and thaw the coconut oil mixture to room temp. Preheat the oven to 220ºF, and continue heating for another 1 to 5 hours. Less time is needed if you desire a functional cerebral effect, and more time is required for a sedative, pain-relieving experience, which is useful for chronic pain and insomnia.
Remove from oven, let cool, and strain the medicated coconut oil through cheesecloth. Squeeze hard to get every last drop! Store your medicated oil in the fridge or freezer.
*If using a double boiler, follow all directions as described, but increase processing time by about 30 minutes to compensate for slightly decreased temperatures.