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