Chicken Cordon Bleu

This is another one where I've tried multiple recipes before I found the right one. I'm not sure why this one worked and the others didn't. It seems like a pretty straightforward recipe. Perhaps the different breadcrumbs? (It calls for Italian style). Or maybe it was the sauce. Whatever it was, it passed the test! We made this to use up some more of the leftover Easter ham, which I prefer over deli ham. It made the chicken a little harder to roll because the ham was thicker, but it was worth it.

Printable Recipe

Chicken Cordon Bleu 

 from Jamie Cooks It Up!

Prep. Time: 15 minutes   Bake Time: 60 minutes

5 chicken breasts

1 cup Italian bread crumbs

5  slices deli ham

5 slices Swiss cheese

Sauce:

2 cans cream of chicken soup

3 T sour cream

1 T butter

Fillet the chicken breasts. (Cut horizontally through the breast so you end up with two thin pieces.)

Cut the ham and cheese into 10 pieces as well.

Place a piece of ham and a piece of Swiss cheese in the center of each slice of chicken and roll it up.

Place the Italian bread crumbs into a pie plate and dip each chicken wrap into the crumbs.

Place the breaded chicken into a sprayed 13 x 9 pan.

Cover with foil and bake at 375 for 45 minutes. Remove the tin foil and bake for another 15 minutes.

When the chicken in almost done, combine the sauce ingredients in a medium sized sauce pan. Cook over medium heat until all ingredients are warmed through. Serve over the top of the chicken.

Serve with: Orzo or Rice Pilaf, Peas or Carrots

Chicken Quesadillas

Anthony made this recipe up on his mission, and they're another one of my favorites. Do I say that about every recipe on here?  These are so yummy and so easy! Sorry the pictures don't do them justice. I was having trouble figuring out a way to show off their cheesy goodness, so just take my word for it.

Printable Recipe

Chicken Quesadillas

2 boneless, skinless chicken breasts (large), cubed
Oil
Paprika
10 tortillas
2 cups cheddar cheese, shredded


Place oil in frying pan on medium heat. Add chicken. Cook until no longer pink, about 5 minutes.

Sprinkle paprika liberally on chicken until well-coated. Continue to cook until desired doneness. (Sometimes Anthony likes it a little more blackened, but that tends to set off the smoke alarms and make it hard to clean the pan. It's just as good if you only cook it for another 5 minutes or so.)

In another frying pan, place one tortilla.

Sprinkle liberally with cheese.

Add a spoonful of chicken, spreading it across half of the tortilla.

Cook on low heat until cheese begins to melt.

Fold tortilla in half and cook until cheese is completely melted.

Place in warm oven until all of the quesadillas are finished.


Makes 10 quesadillas.

Serve with: Spanish Rice (we like the Knorr brand), Refried Beans