2nd week of menu items from the hubs. This week he asked for grilled chicken salad (done), chicken stir fry, deer meat & Cordon Bleu. (And he's still waiting on the spicy lettuce cups!) So, I ventured out on a misson to find the recipes to make these special request items. Sure, I could buy these little frozen Cordon Blue patties, bags of stir fry and bags of grilled chicken, but I sure have had a lot of fun cookin these requests all "semi-homemade"!! I was a little nervous about making Cordon Bleu but it was SO easy and did I mention....DELICIOUS!!!
Sorry the picture is not all that good. As I was packing it up into my leftovers container, I realized I didn't get a picture. You know, sometimes, pictures do not do justice to the real deal!
Ingredients
6 boneless, skinless chicken breast halves (Tyson works best! Yes, I'm partial!)
6 slices Swiss cheese
6 slices ham
3 Tbsp all-purpose flour (or more)
1 tsp paprika
3 Tbsp butter
3 Tbsp olive oil
1/2 c dry white wine or chicken broth
1 tsp chicken bouillon granules
1 Tbsp cornstarch
1 c heavy whipping cream
chopped basil, for garnish (optional)
Directions
1) Pound chicken breasts to 1/2 in thickness. Place a slice of cheese & slice of ham on each breast within 1/2 inch of the egde. Fold the edges of the chicken over the filling and secure with a toothpick. Mix the flour & paprika in a small bowl & coat the chicken pieces.
2) Heat the butter and olive oil in a large skillet over medium-high heat and cook the chicken until browned on all sides. Add the wine or chicken broth and bouillon. Reduce heat to low, cover & simmer for 30 minutes or until chicken is no longer pink and juices run clear.
3) Remove the toothpicks & transfer checken to a warm plate. Blend the cornstarch with the cream in a small bowl and whisk slowly into the skillet. Cook, stirring until thickened and pour over the chicken. Serve warm!
I served this with green beans & cheese and spinach tortillini. I know it'd be so good with mashed potatoes too.
Sorry the picture is not all that good. As I was packing it up into my leftovers container, I realized I didn't get a picture. You know, sometimes, pictures do not do justice to the real deal!Ingredients
6 boneless, skinless chicken breast halves (Tyson works best! Yes, I'm partial!)
6 slices Swiss cheese
6 slices ham
3 Tbsp all-purpose flour (or more)
1 tsp paprika
3 Tbsp butter
3 Tbsp olive oil
1/2 c dry white wine or chicken broth
1 tsp chicken bouillon granules
1 Tbsp cornstarch
1 c heavy whipping cream
chopped basil, for garnish (optional)
Directions
1) Pound chicken breasts to 1/2 in thickness. Place a slice of cheese & slice of ham on each breast within 1/2 inch of the egde. Fold the edges of the chicken over the filling and secure with a toothpick. Mix the flour & paprika in a small bowl & coat the chicken pieces.
2) Heat the butter and olive oil in a large skillet over medium-high heat and cook the chicken until browned on all sides. Add the wine or chicken broth and bouillon. Reduce heat to low, cover & simmer for 30 minutes or until chicken is no longer pink and juices run clear.
3) Remove the toothpicks & transfer checken to a warm plate. Blend the cornstarch with the cream in a small bowl and whisk slowly into the skillet. Cook, stirring until thickened and pour over the chicken. Serve warm!
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