If you're looking for an exactly measured recipe, this isn't for you. It's just a throw together, but it's yummy. I cut my chicken breasts and ham slices in half to make smaller portion sizes.
Easy Chicken Cordon Bleu
chicken breasts, pounded to even thickness
slices of deli ham
swiss cheese
cornflake crumbs, bread crumbs
Good Season's Italian Dressing mix
egg
oil for browning
1 can cream of chicken soup
1/4 cup sour cream
milk
Place in each chicken piece: one slice of ham, one slice of cheese. Roll up, securing with a toothpick or two. Dip in egg, then in mixture of crumbs with italian dressing mix (use as much or little as you like.)
Heat oil in skillet over medium high heat. Brown chicken on all sides. Place on greased baking sheet. Bake at 350 for 20-30 minutes, or until chicken is cooked through (this depends on the size you make them. . . I do them small, so they cook fast.)
Heat together chicken soup, sour cream, and milk to desired consistency. Serve chicken with gravy.
Rice Pilaf
In saucepan, sautee 1 cup rice in 3 Tbsp olive oil. Add 2 cups chicken broth, 1 grated carrot, 1/2 tsp dried onion flakes, 1 tsp dried parsley, and a dash of garlic powder and dried thyme. Bring to boil. Cover and reduce heat to simmer 15 minutes. Add 1/2 cup frozen peas. Return cover and let stand 5 minutes. Mix together.
Serve with: bread and a salad or fruit plate.
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