Chicken Cordon Bleu Rolls

2 servings

Ingredients

2 chicken breast cutlets
1/2 teaspoon onion powder, divided
1/2 cup panko bread crumbs
2 tablespoons shredded Parmesan
Salt/pepper to taste
1 tablespoon butter
1 tablespoon olive oil
2 thin slices deli ham
2 slices Gruyere/Swiss/Fontina cheese

Directions:

Combine the panko crumbs, Parmesan, and 1/2 teaspoon onion powder. Set aside.

Melt butter in a bowl and mix with the oil. Set aside.

Pound each breast lightly to even out the slices.

Season each chicken piece with salt/pepper and the remaining onion powder.

Place a slice of ham and a slice of cheese on each breast.

Roll chicken making sure you tuck the sides in as much as possible.

Take the chicken rolls and dip them into the melted butter/oil…make sure all the sides are well coated and then roll them in the breadcrumbs/Parmesan mixture.

Place in a small greased baking dish.

Place in the refrigerator for at least an hour to ensure that the breadcrumbs stay put on the chicken).

Reheat any butter/oil mixture. Pour over the chicken rolls.

Bake in a preheated 375F oven for 30 minutes. Turn the broiler on and lightly brown the tops of the chicken rolls.

Baked Potato Kale Mash

I like to use baked potatoes instead of boiled ones because the baked potato flesh is drier and doesn’t disintegrate when recooked.

Ingredients

3 baking potatoes, about 2 ¼ lbs
2 bunches Tuscan kale (Lacinato)
1/4 cup Olive oil
Salt and pepper
4 garlic cloves, minced

Directions

Bake the potatoes in a 400 degree F oven until soft about 90 minutes. Cool.

Cut the potatoes in half and scoop out the flesh. Place in a serving bowl, add salt to taste, and mash. Set aside.

Save the potato skins for a Game Day appetizer.

Remove the kale leaves from their stems and wash well. Drain.

Place in a large pot with the oil, garlic, salt to taste and cook until tender.

Add the mashed potatoes, stir well, and heat for a few minutes until hot.

Adjust seasoning to taste.


Posted by in Cheese, Chicken, Ham, kale, potatoes