After a month break from The Secret Recipe Club... (doesn't everyone need a little time to get their head on straight following the holidays?) it is back, and I have a fabulous Chicken Cordon Bleu Recipe and Creamy Dill New Potatoes to share with you.
Like many people, my goal has been to eat more at home. But, cooking at home doesn't have to be boring. In fact, many delicious meals that cost so much when eating out are surprisingly easy and inexpensive to recreate at home.
Chicken Cordon Bleu, and any stuffed chicken recipe for that matter, is easy, it just takes a few more minutes to construct and cook. This meal I made for a weekend dinner to break up the typical soup or casseroles we have been eating. It was so worth it.
For February's The Secret Recipe Club post, I was assigned to "Hun...What's For Dinner" from Cindy who is married to a chef, but has found her own passion for cooking. Another stay-at-home-mom, Cindy has a wide variety of recipes, meal planning and round ups. Looking around her site I found a lot of meal inspiration, but once I saw her recipe for Chicken Cordon Bleu and Creamy Dill New Potatoes, I was sold.
I made this back towards the end of December and I have been dying to share it with all of you. Now, I am even ready to put it back on the menu. Looking through these photos has made me hungry all over again!
This was the kind of special dinner meal that leaves me not missing those nights eating out. I definitely didn't miss the restaurant bill.
Like I said, this recipe isn't difficult, it just has a few more steps than a basic chicken and sauce dish. Start by grabbing a little mallet and going to town on your chicken breasts. My kids tend to give me a wide berth when I am pulverizing meat...
Once the boneless, skinless chicken breasts are nice and thing, they can be filled and rolled. I went with a combo of thinly sliced Swiss Cheese and smoked ham, then topped with a slice of Provolone. Thats the way I roll...
Each filled breast was rolled and then pinned with toothpicks. Then came the dredging stations. You will need seasoned flour, egg wash and then seasoned bread crumbs.
One of my favorite parts of this recipe was that the chicken was baked. Each breaded piece of chicken is sprayed lightly with non-stick spray and then baked for about 30 minutes, or until they reach temperature.
Once the chicken is baking, it is time to get working on the cheese sauce to go over the top. It is just a simple roux with melted butter and cooked flour.
The milk and cheese mixture helps to bring it together. Season to taste and then set aside.
Of course, don't forget the creamy dill new potatoes for the side! This is so easy and with the oven busy this recipe just uses the microwave.
Yeah, I have a microwave, but it is definitely a second (or third) string player in my kitchen line-up.
Wash and place potatoes in a bowl. I ended up cutting mine in half. Add water, cover and cook till tender. Then the cream cheese, milk and dried dill is mixed together and microwaved till soft. Cooked potatoes are tossed in this sauce and you are good to go.
And it is so yummy!
Serve these up alongside that lovely baked Chicken Cordon Bleu and a little fresh salad. Dinner is done.
Chicken Cordon Bleu
adapted from Hun...What's For Dinner?
You Will Need:
- 4 boneless skinless chicken breasts
- 4 slices thin Swiss Cheese
- 4 slices Provolone Cheese
- 4 thin slices smoked ham
- 1/4 c. all-purpose flour
- 1 egg, beaten
- 1 c. Italian seasoned bread crumbs
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 c. milk
- 1/4 c. Parmesan Cheese
- 4 slices Swiss Cheese, diced
- salt and pepper to taste
- parsley, chopped for garnish
Start by preheating the oven to 350 degrees. Pound out the chicken breasts to 1/4 inch thickness.
Season each breast with salt and pepper then place a slice of Swiss Cheese in the middle, then topped with ham and then a slice of Provolone cheese. Roll the chicken, secure with toothpicks and place on a plate, seam down. Repeat with the remaining chicken breasts.
Set up a dredging station with flour, seasoned with salt and pepper, then a station for a beaten egg and then the Italian seasoned bread crumbs. Place each breaded breast in a baking dish sprayed with non-stick spray. Lightly spray each piece of chicken with non-stick spray.
Bake for 30 to 35 minutes, or until the chicken is cooked through.
When the chicken is cooking, start on the cheese sauce. In a large skillet, melt the butter. Whisk in flour and let the mixture cook through for about a minute. Then whisk in the milk. Bring it back up to a simmer and then add in the cheeses. Season to taste.
Serve chicken with warmed sauce drizzled over the top. Garnish with parsley.
Creamy Dill New Potatoes
adapted from Hun...What's For Dinner?
You Will Need:
- 1 1/2 lb. small new potatoes
- 1/2 c. water
- 1/2 c. Philadelphia Chive and Onion Cream Cheese Spread
- 1/2 c. milk
- 1 tsp. dried dill
Wash, halve and place new potatoes in a microwave safe bowl or casserole dish. Cover and heat on high for 15 -17 minutes, or until tender. Drain and return the potatoes to the dish.
Combine the remaining ingredients and heat for 1 minute or so, stirring till smooth and warmed through. Pour the sauce over the potatoes and toss to coat. Taste and season as necessary. Serve warm.