Tonight, I am cooking for just myself. The Boyfriend is out for the night, or at least late enough that I’m not waiting to cook dinner for him. Normally when this happens I fish out leftovers, but I cleaned the fridge out yesterday and it’s looking pretty sparse.
So I’ll be making Chicken Cordon Bleu, with parsnips pan fried in butter. Very simple. Peel and slice parsnips in whatever shape you like, I do sticks. Put half a stick of butter in a pan, add parsnips, sauté until golden. If you want, sprinkle a little cinnamon and nutmeg on in the beginning. Achievement unlocked: Side Dish!
Simple Chicken Cordon Bleu
Ingredients:
- 2 chicken breasts
- 2 eggs
- bread crumbs
- flour for dredging
- 1/2 pound swiss cheese
- 1/2 pound ham
- 1/2 stick of butter
Directions:
Take your two chicken breasts and cut them in half crosswise, making two thinner cutlets. Place each cutlet under plastic wrap and pound until 1/4 inch thick.
Layer on 1 – 2 slices of your swiss cheese and 2 – 3 of your ham on top of your cutlet, depending on how thick/thin you had them sliced.
Roll up and secure with a toothpick or two.
Layer on 1 – 2 slices of your swiss cheese and 2 – 3 of your ham on top of your cutlet, depending on how thick/thin you had them sliced.
Roll up and secure with a toothpick or two.
Whisk your eggs together with a splash of water to make an egg wash. Prepare your flour and pour breadcrumbs in a fairly deep container. Take each chicken roll individually and coat in egg, then flour, then egg again, and then coat with breadcrumbs evenly on all sides.
Melt your butter either on the stove, in the microwave or in your baking dish in the oven. Place chicken in baking dish, seam side down, and cook for about 20 – 25 minutes or until golden brown. Alternatively you can fry them in a pan with some olive oil first to get the golden crust, forgo the butter and bake for 15 – 20 minutes to cook through.
Mangia!
