December, nice to see you again. I can't believe Christmas is only 24 days away. This year Jess and I photographed each other's little fam for our Christmas cards. Can't wait to see and share the final products soon! Wednesday night after church, I cooked us (Handys and Crains) some Chicken Cordon Bleu with homemade mac and cheese. My dad and I sometimes eat the easy microwave version but this is a little upgrade. Thought I'd share the simple recipe. I just used what I had on hand, but you can always get creative and add different ingredients or toppings!
Chicken Cordon Bleu
Chicken Breasts (I used 4 thinly sliced boneless skinless)
Deli Ham (I used honey ham)
Baby Swiss Cheese
Salt and Pepper
~2 cups Italian bread crumbs (or toasted bread pulsed in the food processor into crumbs)
~1/4 c. shredded Parmeasan cheese
1/4 c. milk
Preheat oven to 375-400 degrees. In a small bowl, combine bread crumbs and shredded Parm cheese. In another bowl whisk two eggs and milk together. Set aside. Using a sharp knife, carefully make a little pocket in each chicken breast. It's okay if you have unperfect pockets! Sprinkle all sides with s&p, garlic powder, paprika. Add a slice of baby swiss and ham into each little chicken pocket. Holding the pocket together, dust in flour, then dip into egg/milk mixture, then coat with breadcrumbs. Place into baking dish and bake for 15 to 20 minutes. For some reason the "pinkness" of the ham can trick you b/c it makes the chicken appear pink too. I always check mine with a meat thermometer (165 degrees), just in case!