Chicken Cordon Bleu

This is SERIOUSLY Yumilicious! It's also SUPER EZ! I made this sweet little dinner for Dan and I tonight. I think I will make it again because he couldn't stop complimenting me and who doesn't just totally LOVE compliments?!

Chicken Cordon Bleu

4 Boneless Chicken Breasts

4 slices of Ham (nitrite free preferred)

4 Slices Swiss Cheese

4 toothpicks

1 gallon bag

Rinse chicken and pat dry. Place 2 chicken breasts, at a time, in a gallon bag and flatten with a rolling pin or mallet. Top with a slice of ham and cheese. Roll, jelly-roll style, and secure with a toothpick. Repeat with remaining breasts. In a 9x9 inch glass dish, drizzle a small amount of olive oil and place chicken inside dish. Bake at 350 for 1 hour.

Sauce

1 tablespoon butter

2-3 tablespoons olive oil

4 green onions, sliced thin (including most of the green stalk)

2 cups white mushrooms sliced

drippings from chicken

1/2 cup heavy cream

In a large skillet, heat butter and olive oil over medium high heat. Saute mushrooms and onions until soft. Add drippings from chicken and heavy cream.

In a serving dish arrange chicken, pour the sauce over the top. Serve hot.

ENJOY!

Chicken Basil Penne Pasta

The kids wanted pasta tonight and I just was not in the mood for traditional Spaghetti so here's my invention...a hit...yay!

Chicken Basil Penne Pasta

3 Chicken Breasts cut into bite-size chunks

1/2 white onion sliced

1 garlic clove crushed/minced or 1 teaspoon garlic powder

3-4 tablespoons Grapeseed Oil (found at Smiths, great for high heat sauteing)

1-2 cups fresh or frozen broccoli

1 red bell pepper sliced

1 tablespoon dried basil (I wish I had fresh on hand, that would be yummier)

1 teaspoon salt

1/2 teaspoon onion powder

1 13.25 oz box whole wheat penne pasta

Prepare Penne as directed on the box. In a large wok or skillet saute chicken for 4-5 minutes in Grapeseed Oil. Then add onion, broccoli, red bell pepper and spices. Saute for an additional 3-4 minutes, adding water if it seems dry. Add drained penne pasta to the chicken mixture. Add another tablespoon or two of grapeseed oil, and saute with the noodles for another few minutes. Sprinkle Parmesan cheese on top if you so desire and serve.