Chicken Cordon Bleu

This is one of my favorite dishes. Normally I just buy it from the grocery store and it costs a fortune, so we don't have it often. So when I came across this recipe I was nervous to try it but I figured if I can make it myself it is totally going to be worth it. It turns out it was worth it! It isn't that hard, you just need to make sure you have thick chicken breasts. The saltiness from the ham and the melted swiss cheese compliment each other and the chicken breast was so moist, it makes the perfect dinner.

Chicken Cordon Bleu

Recipe Source: MelsKitchenCafe.com

25 Ritz Crackers

4 slices Bread, white or wheat

6 Tablespoons Butter, melted
8 thin slices Deli Ham, about 8oz
2 cups Swiss Cheese, shredded

4 boneless, skinless, thick Chicken Breasts
Salt and pepper
3 large Eggs
2 Tablespoons Dijon Mustard
1 cup Flour

1. Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Add the melted butter and mix until combined. Spread crumbs out on a baking sheet and bake in the oven for about 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a a pie plate. Leave the oven on.

2. Top each ham slice with 1/4 cup of the shredded cheese. Roll tightly and set aside. Pat the chicken dry with paper towels. Cut a pocket in the thickest part of the chicken breast and put 2 ham/cheese rolls in each pocket. Pull the top flap of chicken over the ham rolls and press to seal, you can use a toothpick to secure the pocket edge. Salt and pepper both sides of the chicken. Refrigerate the chicken, covered, for at least 20 minutes.

3. In another pie plate, beat the eggs and mustard together. Place the flour in a third pie plate or shallow dish. Remove the chicken from the refrigerator. Working with one chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, making sure to cover both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)

4. Transfer the chicken to a lightly greased baking sheet. Bake on the lowest rack of the oven about 10 minutes, to brown the bottom of the chicken. Move the chicken to the middle rack in the oven, reduce the temperature to 400 degrees, leaving the chicken in the oven, and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.

**For step by step picture instructions on how to stuff your chicken breasts click here.

I shared this recipe at
Totally Tasty Tuesdays

Creamy Ham and Potato Soup

I hope everyone had a Merry Christmas! We sure did. The best part was watching the girls opening their presents. They loved every minute of ripping off the paper and then moving on to the next unopened gift. 

By the way, it snowed here 3 days before Christmas and rained the rest of the days so we didn't end up with a white Christmas after all. But it is freezing cold outside and because winter is the best time for soup, I am going to share this most delicious soup recipe with you. Its so quick and easy and totally worth making.

Ham and Potato Soup

Recipe Source: thegirlwhoateeverything.blogspot.com

3 1/2 cups peeled and diced Potatoes
2/3 cup diced Celery
1/3 cup finely chopped Onion
1 cup Carrot, diced

1 can Corn
1 cup diced cooked Ham (buy a ham steak in the deli section)

2 - 14.5oz cans Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Pepper, or to taste
5 Tablespoon Butter
5 Tablespoon Flour
2 cups Milk

1. Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Makes 6 servings