Wednesday, November 18, 2009

Chicken Cordon Bleu

This recipe made Ross literally do a dance in the kitchen...he then called it the "Hubby Approved Dance." I need to keep track of this recipe!

**WARNING- This is not one of the lighter meals on my blog, but it sure is yummy***

1 lb skinless, boneless chicken breasts
3 slices Swiss cheese
3 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules or a bouillon cube
1 tablespoon cornstarch or flour (for thickening the sauce)
1 cup heavy whipping cream **yikes**

1- butterfly your chicken breast and place slices of ham and swiss in the middle. fold over the top flap of the chicken breast and secure with toothpicks.
2- mix together flour and paprika. coat chicken in mixture.
3- melt butter in pan and let it get nice and, bubbley, golden brown your chicken in pan and cook for 2-3 minutes on each side or until golden brown.
4- while the chicken is cooking, mix up your chicken broth and bouillon granules. turn chicken to low heat and sloooowly pour broth into pan. cover and let simmer for about 15 minutes, or until chicken is done.
5- remove chicken and pour cream into pan. whisk in cornstarch and stir until thickened.
6- pour a good amount of the sauce over the chicen when you are ready to serve.
**this recipe is from the amazing site,**

Bacon wrapped asparagus

i kinda made this up as i went along and it turned out pretty dang good! i made mine with ham (b/c i do not like bacon one tiny bit) and ross' with bacon. yum, yum!

blanch your asparagus...only like 2 minutes max....remove from water and sprinkle with salt and pepper. tightly wrap a few in bacon to make a little pack. cook in skillet, turning as each side of bacon gets cooked.

1 comment:

  1. Im so making this... this week.. sounds incredible..and I've never done cordon bleu.... and the asparagus.. umm yumm. but then again I love bacon....