Now that the lazy days of summer are behind us (OK, realistically - we're still in for some pretty great weather), the kiddos are going back to school, and the oven can go on again - it can mean some heartier food.
One of my fall and winter favorites is Chicken Cordon Bleu. So easy! Deceptively easy! :-)
Remember to drop by and say "Hi" to Andrea!
Chicken Cordon Bleu
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
3-4 tablespoons of butter
Pound out chicken breast until it's about a half inch think all around. Place a slice of cheese and ham into the center, leaving a half inch border. Fold (or roll) the chicken until all internal contents are hidden. Secure edges tightly with toothpicks to minimize oozing. Combine flour and paprika, then dredge each chicken breast. Shake off excess flour.
Heat a skillet to medium and melt butter. Cook each side of the chicken for 3-5 minutes then transfer to a baking pan and bake at 350 for 40-45 minutes.
I know you're asking yourself why you do both stove top and oven cooking. Maybe you prefer not to...and that's fine! I like the outside of the chicken to firm up; it reduces oozing while baking and gives the chicken a little more crunch. :-)
What's cooking in your kitchen this week?