Thursday, November 11, 2010

Easy Chicken Cordon Blue

Chicken breast halves (as many as serving)
Thin slices of ham (2 slices per chicken)
Sliced Monterey jack cheese

Bread crumbs
¼ c. melted butter
Topping Sauce:
1 can cream of chicken
1/2-1c. Sour Cream
1/4 c. (or less) lemon juice
Cold Milk (if the sauce is too thick)

Pound meat with a mallet to flatten the chicken (the thinner the better). Roll chicken in butter and the breadcrumbs thoroughly.Then place the cheese & ham together in the chicken, roll together and fasten the edges of the chicken with toothpicks.  Bake at 350* for 40-45 minutes until golden brown (watch the edges of the ham).
Mix the ingredients for the topping sauce and heat thoroughly. Then poor the sauce on top of the cooked chicken. Serve with rice and a veggie.

Confetti Chicken Wraps


2 Chicken Breast (Cubed)
Diced peppers
1 cup frozen corn
1 1/2 cups mild Pace Salsa
1 tsp chili powder
1 tsp cumin
2 cans of pinto beans (drained and rinsed)

There are two ways you can cook this-

In a large frying pan or wok cook cubed chicken and peppers then add the other ingedients.

Or you can put it all in your crock pot and cook it on low for 7-8 hours, and then just use a fork and shred your chicken and put mixture on Tortilla!

Its also good to serve with sour cream, guacamole, cheese, and salsa