Well, I finally got around to testing a new recipe and boy it was a hit!! And really, pretty easy! It will be something I add to our rotation (wait - do I have a rotation?).
We are not a big fan of Chicken Breasts cause they tend to be dry no matter how they are used - I use Chicken Tenders all the time. But these were pretty moist, I think because I pounded them thinner and because of the sauce, which was GREAT! I am not a fan of swiss cheese, but this was very mild. Even my Ryan who has an aversion lately to all things meat gobbled it down and said it was VERY YUMMY!
From here: Deconstructed Chicken Cordon Bleu
• 1 1/2 lb. boneless, skinless chicken breasts, cut into large 4 or 5 bite pieces (I pounded them a bit to get them to a more even thickness and to cook quicker and more evenly.)
• Salt and pepper, to taste
• 1/2 lb. ham lunch meat (use thick-cut slices so that you can taste the ham. Shaved or thinly cut slices will not add as much flavor.)
• 4 T. butter or margarine
• 1/4 c. flour
• 2 c. milk
• 2 c. shredded Swiss cheese, divided
• 1/2 t. Italian seasoning (or to taste)
• 1/4 t. black pepper
• 1 T. butter or margarine, melted
• 3/4 c. breadcrumbs
1. Season chicken with salt and pepper to taste and place in a baking dish. Layer ham on top of the chicken.
2. In a small sauce pan, melt 4 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Slowly whisk in milk, Italian seasoning and black pepper. Bring to a slow boil and let slowly boil until thickened, about 3 to 5 minutes. Remove from heat and stir in 1 1/2 c. Swiss cheese until melted.
3. Pour cheese sauce over the chicken and ham. Sprinkle remaining Swiss cheese on top.
4. Melt 1 T. butter or margarine and stir into the bread crumbs until moistened. Sprinkle over the cheese. Bake at 350 degrees for 35-45 minutes, until chicken is fully cooked. (Cooking time will vary depending on the thickness on your chicken.)
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