Chicken Cordon Bleu

Chicken Cordon Bleu is my very favorite dish to eat.  The tragic thing about it is that I haven't really been able to make a good one ever.  I have tried since I got married and started cooking (yes I didn't start until then), to make a good one.  Well, tonight for dinner I made a dang good chicken cordon bleu.  I am a fan. The picture isn't great because I hurried and snapped it with my phone before we ate...

4 chicken breasts
8 thin slices of ham
4 stripes of swiss cheese (I add more, but you have to do some seriously secure tying with bakers twine so it doesn't ooze out)
Salt
Pepper
Thyme or rosemary (I chose to use a little rosemary)
3 beaten eggs
1/2 cup of cornflake crumbs

Preheat oven to 400 degrees.  Pound each chicken breast between two sheets of plastic wrap with a meat mallet until it is 1/4 inch thickness.

Place eggs in one bowel and cornflake crumbs in another.

Lay the chicken breast flat and place 2 pieces of ham and the cheese in the center.  After that I got bakers twine and tied it up like crazy so the cheese wouldn't ooze out.  I then dredged the chicken in the egg, and then in the cornflake crumbs and placed it on a greased cookie sheet.

Bake chicken 40 minutes.

Sauce:
For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter2 tablespoons all-purpose flour1 cup milk1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)1/2 teaspoon salt1 tablespoon Dijon mustard1/2 teaspoon Worcestershire sauce1/2 cup finely grated Parmesan cheese

While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.

Spicy Honey Chicken

I made this for dinner yesterday and it turned out so great! The only thing is that it gets your grill a little messy... but it was well worth it.

From the kitchen of: Our Best Bites

8 boneless skinless chicken thighs, about 2lbs  {I used chicken breasts and not as many. However, Our Best Bites claims that it is better with thighs}.

Rub
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder {I didn't use this, I added just a tad more chili powder}
 2 t vegetable oil

Glaze
1/2 C Honey1T Cider Vinegar

Directions:

Combine the rub spices in bowl and mix well.

Rub oil over each of the chicken pieces, then coat each piece with the rub. Grill chicken for 3-5 minutes on each side, until cooked through { I love meat on the grill}! 

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

 If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze.

So simple! Enjoy!

Chicken Cordon Bleu- Slow Cooker Style

Here is a quick and easy recipe for you with little time.


Ingredients
4-6 slices ham
4-6 slices swiss or mozzarella cheese
4-6 boneless, skinless chicken breasts, flattened to 1/4 inch
1 (10.75- ounce) can cream of chicken soup, condensed
1/2 cup milk
1/2 cup Italian seasoned breadcrumbs

Directions
So... it says to flatten the chicken breasts, however, I simply cut mine in half (they were thick). Then I placed the ham and cheese on top and folded it over. To tie it all together I stuck in a couple toothpicks. Easy breezey. I then placed it all in the slow cooker.

Next, I mixed the milk and cream of chicken soup. Once it is well mixed,  I poured it over my little chicken creations. Now, the recipe called for Italian season breadcrumbs. I'm sure that would taste nice, but I just sprinkled some Italian season over the whole deal, put the slow cooker lid on and called it good (I was on my lunch break... little time).

I then cooked it on high for 4 hours.

The home smelled delicious when my hubs and I walked in. He thanked me for working so hard on our meal... little did he know I quickly threw it all in and got on pinterest until I had to head back to work (guess I did have time for the bread crumbs after all). :)

It was so good! Lot's of flavor from the Italian seasoning and cream of chicken. Also, the chicken was super tender.

Kung Pao Chicken

Image and Recipe from Blog Chef

Ingredients:

1lb boneless-skinless chicken breasts (cut into 1” pieces)

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons green onions (chopped)

3 garlic cloves (minced)

½ teaspoon crushed red pepper flakes

½ teaspoon powdered ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.

Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Tomato- Basil Chicken

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1 Tablespoon vegetable oil
2 skinless, boneless chicken breasts
1 can of tomato soup
1/2 cup of sour cream (0r milk)
2 Tablespoons Parmesan cheese
1/2 teaspoon crushed dried basil leaves
1/4 teaspoon garlic powder
4 cups of pasta (of your choice)

1. In a skillet on medium- high heat, heat oil. Add chicken and cook 10 minutes (or until brown). Set chicken aside.

2. Add soup, sour cream, cheese, basil and garlic powder. Heat to a boil. Put chicken back into pan. Put heat on low and cook 5 minutes or until chicken is completely cooked.

3. serve with pasta... so yummy.

Spanish Chicken Skillet

2 tsp. paprika

1 tsp. minced garlic

1 tsp. thyme leaves

1/4 tsp. coarse ground black pepper

1/2 tsp. crushed red pepper (optional)

1/2 cup flour

1 tsp. salt

1 1/2 lbs. boneless skinless chicken breats, cut into 2 serving size pieces

2 tbsp. olive oil

1 large green pepper or red bell pepper, cut into thin strips

1 large onion, cut into 1/2- inch think wedges

1 can (14.5 oz) dices tomatoes, undrained

1/2 cup chicken broth

1. MIX: flour, salt and all of the spices except red pepper in small bowl. Sprinkle chicken with 2 tablespoons of the seasoned flour.

2. COOK: chicken in hot oil in large skillet on medium high heat 3 minutes per side or until browned. Remove from skillet. Add bell pepper and onion, cook and stir 5 minutes or until tender.

3.STIR: in tomatoes, broth, and remaining seasoned flour. Bring to boil, stirring frequently. Stir in red pepper to taste, if desired. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.

makes 6 servings. Enjoy!

Lion House Chicken Parmesean

Sorry it has been such a long time since I have posted. My family and I moved a couple of weeks ago, and with the holiday, things have been a little wild.

I am a huge fan of Chicken Parmesan. The first time I remember eating it was when I was I was on one of the worst dates of my life. It is a good thing that the Chicken Parmesan was good so the night wasn't a total waste :) My mom later gave me the recipe that she uses for it and it is so good. Her recipe is from here.

1/2 c. cornflake crumbs
1/2 c. Parmesan cheese
1 1/2 oz dry ranch dressing mix (1 envelope)
6 boneless chicken breasts
3/4 c shredded Parmesan cheese
26 oz spaghetti sauce
cooked pasta

In a shallow bowl, combine cornflake crumbs, 1/2 c. Parmesan cheese, and ranch mix. Coat both sides of chicken with mix. Place in 9X13 inch pan sprayed with non-stick cooking spray. Spray tops of chicken with the spray to keep it moist. Bake at 350 degrees for 25-30 minutes. Just prior to serving sprinkle with remaining Parmesan cheese. Heat spaghetti sauce and serve over pasta and chicken.

Fried Chicken

I LOVE fried chicken. We had this dish on Sunday a lot when I was growing up and I always would get excited when I knew we were going to have it. Now some of you are rolling your eyes that I am even putting this on here, but I have a recipe for good fried chicken, and when I was trying to figure out how to do it on my own I had no idea. So, this is for people "Just trying to figure it out..." Found in this cookbook.


3/4 all purpose flour
1 tsp salt
1/4 tsp pepper
1 frying chicken (2 1/2 to 3 pounds), cut up or chicken pieces (I usually just buy a big thing of drumsticks as that is my boys' piece of choice)
1/2 cup shortening

1/ Combine flour, salt and pepper in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.

2. heat shortening to 365 degrees in electric skillet (this is how I do it, LOVE my electric skillet), or on medium-high heat in a large heavy skillet. Fry chicken 30 to 40 minutes without lowering heat. Turn once for even browning. Drain on paper towels.

Please note that for this type of fried chicken the chicken MUST have skin on it. I have tried it with boneless, skinless and it is very bad...Just sayin'

Chicken Cordon Bleu Casserole

My very favorite food is Chicken Cordon Blue, but it really isn't a quick thing to make. I first tasted this casserole at a ward cook off years ago and the original cook wouldn't give away the recipe! I decided that I wouldn't rest until I had the recipe in my hands and thanks to the internet...it happened that day. This recipe is so good and so easy! I have had this recipe for about 7 years and I have no idea the source...

1 egg
1/2 c. milk
2 lbs chicken tenders (I just cut up boneless skinless chicken breasts)
dried bread crumbs
8 oz cubed swiss cheese (I use more)
8 oz cubed ham
1 can cream of chicken soup
1 c. onion powder
salt and pepper to taste

Bea egg and add 1/2 c. milk. Dip chicken in egg then bread crumbs. Fry until crispy in hot oil, place in baking dish. Sprinkle ham and cheese over chicken. Mix soup and 1 c. milk, onion powder, salt and pepper and pour over casserole. Bake for 40 minutes @ 350 degrees.

Malibu Chicken

I have to admit I was skeptical of this recipe at first. It just seemed too simple to be any good. Well I actually really liked it. It is from a really cool cookbook that I picked up at a Women's Expo called "What's For Dinner." It is a really cool concept actually. This gal put together menus and recipes for 30 weeks. I am always wondering what to make my family so I thought this was great!

1 cup water
1 tsp chicken bouillon
6 boneless chicken breasts
6 slices ham
6 slices Swiss cheese

Bring water to a boil in large skillet. Add bouillon and stir until dissolved. Remove from heat. Add chicken breasts and marinate for 15 minutes, turning frequently. Bring to a boil on high heat. Lower heat and simmer for about 20 minutes, turning every 10 minutes until no longer pink inside. Place a thin slice of ham and a slice of cheese on top of chicken. Cover and cook for another minute or until cheese starts to melt.

CHICKEN CHALUPAS

You will need:

4 large boneless chicken breast

2 cans of cream of chicken soup

1 small can of green chili peppers (diced of chopped)

1 small can of sliced ripe olives1 pint (2 cups) of sour cream

4 green onions, sliced (tops included)

2 cups of shredded monterey jack cheese (8 oz.)

1 doz. flour tortillas

2 cups shredded cheddar cheese (8 oz.)

----------------------

Directions:

Boil the chicken breast, dice, then set aside.

In a large bowel combine soup and chili peppers, olives, sour cream, and green onions. Add jack cheese. Remove 2 cups of mixture and add to diced chicken in another bowl. Place some of the chicken mixture into each tortilla and roll up (not too full).

Place in two large 9 x 14 pans (you may want to split the recipe, it does make a lot). Spoon remaining soup mixture ove top and cover with shredded yellow cheese. Cover tightly with foil. Bake at 350 degrees for 40-50 minutes or until hot and bubbly.

Chicken Alabam

Yet another chicken recipe! Years ago when I had my third little baby, my mom came to stay with me. I always feel a lot more confident cooking around my mom because I feel if I get in a jam, she will know a way to get me out of it and make whatever I am cooking turn out all right. I decided I wanted to try a recipe in the Lion House "Classics" Cookbook. I am so glad that I did, because it was heavenly!
My Mom and I both agreed that it was one of our favorites and we have both made it over and over again.

8 pieces chicken
1/3 cup flour
1/2 tsp paprika
1/2 tsp salt
dash pepper
dash thyme
5 TBS butter
1/4 cup onion, chopped
1 cup chicken stock, or 2 chicken bouillon cubes, or 1 1/2 tsp chicken soup base granules and 1 cup water
1/2 light cream (I also have used evaporated milk)
1/4 teaspoon lemon juice
2 TBS pimiento (optional)

Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 tablespoons melted butter and brown in oven, or shake off excess flour and saute chicken in about 3 tablespoon cooking oil.

Saute onion lightly in 2 tablespoons butter for 5 minutes. Stir in excess flour from dredging chicken. Add soup stock; cook and stir until thickened. Add light cream; cook until smooth and thick. Add lemon juice, then pimiento; blend well. Pour sauce over chicken in 2 to 3 quart casserole; cover and bake at 325 degrees for 1 1/4 hours, or until chicken is fork tender. Serve over cooked rice.

Ritzy Chicken

4 boneless, skinless chicken breast
1 can (10.75 ounces) cream of chicken soup, condensed
1 can (10.75 ounces) cheddar broccoli soup, condensed
1/3 cup milk
1 1/2 cups sour cream
2 cups cooked white rice
25-35 butter- flavor crackers, crumbled

Preheat oven to 375 degrees.

Place chicken in a greased 9x13- inch pan.

In a bowl, combine all remaining ingredients except crackers. Pour over chicken. Bake 45 minutes, or until chicken is done. During last 5-10 minutes of baking, sprinkle cracker crumbs over top. Makes 4 servings.

Swiss Chicken

8 boneless chicken breasts
8-10 slices Swiss cheese
1 can cream of chicken soup
1/4 c. water
1 box Stove Top Stuffing
1/3 c. melted margarine

Put chicken in 9x13 inch pan. Place cheese slices over chicken. Mix chicken soup with water and pour over chicken. Sprinkle stuffing mix over top. Drizzle margarine over all. Bake at 350 degrees for 1 1/4 hours (I would do just 1 hour as I felt that the extra 15 minutes made it a little dry) uncovered.

Creamy Slow Cooker Chicken

Don't you love slow cookers? You put in the ingredients and then... forget about it (I hope you inserted a Brooklyn accent when you read that last part). So I prepared a yummy chicken dish that was super easy (remember me? Miss Simplified).

Here is the yummy recipe... *note- the recipe makes a ton. So I'll give you the original and you can prepare it according to your individual family needs. Seeing how I was making din din for two... I cut it way down.

Creamy Slow Cooker Chicken

8 boneless, skinless chicken breasts

1/2 cup butter, melted

2 envelopes (o.7 ounces each) Italian salad dressing mix

1 package (8 ounces) cream cheese, softened

8 cups cooked rice

Dip chicken in butter and then sprinkle generously with dry dressing mix. Place chicken in a 6- to 7- quart slow cooker. Mix any remaining butter and dry mix and pour over chicken. Cover and cook 3-4 hours on high heat or 6-8 hours on low heat. Remove chicken and stir cream cheese into liquid in slow cooker. Add water in necessary to make the consistency of gravy. Return chicken pieces and cook another 30 minutes on high heat. Serve chicken with sauce over rice. Makes 8 servings.

This was from the "101 Things to do with Chicken" cookbook by Stephanie Ashcraft... I fancy her recipes.

Quinoa Pasta Salad

Have you heard of Quinoa? I hadn't until my awesome SIL Stacey (she has some great recipes) gave me this recipe to try four my family's Fourth of July picnic. Quinoa is a supergrain. It is super healthy for you, gluten free and pretty cute (when it is cooked it gets a curly tail). You can find Quinoa at a health food store and I have heard that Winco might carry it in their bulk section.

This recipe makes a ton so I halved it.


3 c. small shell pasta (I use whole wheat pasta)
1/2 c. red Quinoa
1/2 c. chopped celery
1/2 c. chopped red onion
1 c. cheddar cheese
1 can pineapple tidbits
2 gala apples (add these last)

Cook the Quinoa in a small sauce pan with 1/2 c. water for 15 minutes. You may have to add more water.

After Quinoa has been cooked, combine it with all of the ingredients together adding the gala apples last.

dressing:
2 tbs lime juice
3 tbs honey
c. mayonnaise
1/4 c. cream cheese softened
salt and pepper to taste

Combine all ingredients. Coat above salad evenly.

Chicken Fried Chicken

I love fried chicken. I have tried to make it before with boneless, skinless chicken breasts, but to no avail. I was so happy when I found this recipe on allrecipes.com. It is so good!

30 saltine crackers
2 tbs all purpose flour
2 tbs dry potato flakes
t tsp season salt
1 tsp ground pepper
1 egg
1/4 vegetable oil
6 skinless, boneless chicken breast halves

1.Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.

2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.

3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.

4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Spinach Chicken Pizza

I got this recipe at a women's conference. My family loves it!

Pizza Crust
4 1/2 cups flour
2 1/4 tsp yeast
1 1/2 tsp salt
2 T. olive oil
1 3/4 cups water

Pre-heat pizza stone in oven at 500 degrees.

Put flour, yeast, salt in bowel-mix. Combine oil and water and add to dry ingredients while mixing. Let mix until ball forms. Knead for 2 minutes in mixer or on floured surface. You can add a little water if it is too sticky. Let rise for 1 hour (I sometimes let the dough rest for 10-15 minutes and it is fine) Roll out dough thin on parchment paper. Top with desired sauce and toppings. Place parchment paper with pizza on top of hot stone in oven. Bake pizza for about 10 minutes until cheese is bubbly.

Spinach and Chicken Topping for Pizza

1-2 T. butter
fresh mushrooms
spinach leaves
1-2 fresh garlic cloves
1-2 green onions chopped
1-2 chicken breasts cubed
mozzarella cheese
Brown chicken, remove from pan. Melt butter and saute green onions, mushrooms and garlic. Place butter mixture on unbaked pizza crust. Add spinach leaves and chicken, top with cheese. Bake for 10 minutes on hot pizza stone.

Creamed Asparagus-Lemon Fettuccinie

I first had this when I was a new married from my ward cookbook. It was so yummy, but I forgot about it for a while. I made it again recently and remembered why I love it.

Juice of 1 lemon
1 Tbs butter
1 C heavy cream
1 lb fresh asparagus, thinly chopped in 1 to 2 inch pieces
1 lb fettuccine, cooked according to package directions
2 Tbsp. extra virgin olive oil
1 c. sun-dried tomatoes, chopped (I use about 1/2 cup)
ground pepper
Zest of 1 lemon
Parmesan cheese

In a small saucepan, melt butter and add cream; allow to cook at low for 3 to 5 minutes. Steam asparagus until tender; rinse under cold water. Heat oil in a large skillet and add asparagus. Mix hot cream mixture and tomatoes together and stir in lemon juice and pepper. Top hot fettuccine with sauce and sprinkle with lemon zest and Parmesan cheese

Buffalo Chicken Wings

These are spicy! Sorry the picture isn't the best, still working on presentation-or having time to present.


24 chicken wings
1 tsp salt
1/4 tsp ground black pepper
4 cups vegetable oil for frying
1/4 c. butter or margarine
1/4 cup hot pepper sauce
1 tsp white wine venigar
1 bottle blue cheese dressing


Cut tips off wings at first joint; discard tips. Cut remaining wings into two at the joint; sprinkle iwth salt and pepper. Heat oil in deep fryer or heavy saucepan to 375 degrees. Add hal of the wings; fry about 10 minutes or until golden brown and crisp, stirring occasionally. Remove with slotted spoon; drain on paper towels. Repeat with remaining wings.

Melt butter in small saucepan over medium heat; stir in pepper sauce and vinegar. Cook until thoroughly heated. Place wings on large platter. Pour sauce over wings. Serve warm with dressing.