Clark Chicken Cordon Bleu

Chicken Ingredients

·         6 skinless, thin-cut, boneless chicken breast halves

·         6 slices Swiss cheese

·         12 slices deli cooked ham

·         1/4 teaspoon salt

·         1/2 cup all-­purpose flour

·         1/4 teaspoon salt

·         1/8 teaspoon paprika

·         1/8 teaspoon pepper

·         1 large egg

·         2 tablespoons 2% milk

·         1/2 cup seasoned bread crumbs

·

Sauce Ingredients

·         1 (10.75 ounce) can condensed cream of chicken soup

·         1/2 cup sour cream

·         1 teaspoon lemon juice

Directions

1.    Preheat oven to 350 degrees F (175 degrees C). Line a 7x11 inch baking dish with aluminum foil and spray with nonstick cooking spray.

2.    Pound chicken breasts to ¼ inch thickness.

3.    Place 1 cheese slice and 2 ham slices on top of each breast. Roll up each breast, and secure with a toothpick. 

4.    In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs.  Place chicken on baking dish.

5.    Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 170°

6.    To make Cordon Blue Sauce:  In a small saucepan mix together the soup, sour cream, and lemon juice.  Heat over low heat, stirring occasionally, and serve hot over chicken.  Makes about 2 cups; 8 servings of 1/4 cup each.

 

Incredible 30-Minute Microwave Chicken

This recipe uses the Deep Covered Baker from The Pampered Chef.

1 whole chicken (3 ½ - 4 pounds)

1 tablespoon olive oil

Seasoning Mixture:

1 tablespoon all-purpose flour

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

¼ teaspoon dried thyme leaves

1. Lightly spray deep covered baker with oil. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Brush chicken with oil.

2. Combine ingredients for seasoning mixture and mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

3. Microwave, uncovered, on HIGH 25-30 minutes or until instant read thermometer registers 165 degrees in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees).Yield: 4-6 servings

Variations:

1. Use rubs and seasoning mixes to give alternate flavors to your chicken.

2. All-in-one chicken dinner – prepare chicken as directed above and place in baker. Combine 1 cup each: celery and carrots, cut into 1-inch pieces, and 3 cups of red or russet potatoes, cut into 2-inch pieces in bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until thermometer registers 165 degrees in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes.

Ultimate Chicken Fingers

These chicken fingers are even better than the ones I love at Rock-ola! I got the recipe off of the Bisquick box. You've got to try them with the Honey Mustard Sauce.


2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless, skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.

Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Baked Lemon Chicken

I got this recipe from my friend Anica's food blog. It was very easy--you can make it with ingredients on hand. It was also very tasty. She got the recipe from the Taste of Home cookbook, page 166. The second time I made it, I decreased the salt by half (I used 1/4 tsp. salt) because I thought it was a little too salty the first time.

3 T butter, melted
2 T lemon juice
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. seasoned bread crumbs
4 boneless, skinless chicken breast halves (4 oz each)

In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. Place in a greased 13 in x 9 x 2 baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 for 25-30 minutes or until juices run clear. Yield: 4 servings.

Chicken Casserole

A friend from high school gave me this recipe. It is very yummy and comforting.

4 boneless, skinless chicken breasts (about 1 pound)
1 lb. grated cheese
1 can cream of mushroom soup
1 box Stove Top stuffing
1 cup milk

Cook chicken. Meanwhile make dressing, mix soup with milk, and grate cheese. Tear chicken into bite-size pieces. Layer chicken, cheese, then chicken, and more cheese. Pour soup and milk over the mixture. Top with dressing. Bake at 400° for 15-20 minutes.

Ranch Chicken

I found this recipe early on in married life, and it has become one of our favorite ways to cook chicken. The chicken is best grilled.

1 oz packet of ranch dry salad dressing mix
2 tbs. vegetable oil
1 lb. boneless, skinless chicken breasts

Combine dry dressing mix with oil. Marinate chicken in the mixture for 15 minutes. Brush chicken with remaining marinade. Grill about 10 minutes or bake in oven t 350 degrees for about 30 minutes.