Chicken Cordon Bleu
2 chicken breasts
2 slices Gruyere or Swiss cheese
2 slices of baked deli ham
1 cup panko breadcrumbs
1 tablespoon butter, melted
1 teaspoon garlic powder
1:2!teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Preheat the oven to 400F.
Coat a baking dish with cooking spray.
Toss the bread crumbs with the butter, garlic powder, and thyme. Spread in a shallow dish.
Butterfly each chicken breast.
Pound each piece of chicken into a thin sheet between plastic wraps.
Season the chicken with salt and pepper. Add a slice of swiss cheese and a slice of ham to one side of each chicken breast.
Fold the uncovered part of the breast over the ham and cheese side.
Whisk together the mayonnaise and Dijon mustard. Slather it over the chicken, coating it on all sides.
Press the bread crumbs mixture onto the chicken to completely coat.
Place in the prepared dish and bake at 400 degrees F for 30 minutes or until the internal temperature reaches 165F. Drizzle with lemon juice and serve.
Fennel, Potato, and Leek Bake
14 oz baby yellow potatoes, cut into half
1 medium fennel bulb, trimmed and cut into 1-inch pieces
1 leek, sliced in circles
¼ cup freshly grated Pecorino Romano or Parmigiano-Reggiano Cheese
2 tablespoons. finely chopped fresh flat-leaf parsley
2 medium cloves garlic, minced
3 tablespoons extra-virgin olive oil, plus more for the baking dish
1 teaspoon kosher salt
½ teaspoon Freshly ground black pepper
In a large mixing bowl, combine all the ingredients and mix well. Pour into a greased 8×8 inch baking dish.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Uncover and continue baking until the potatoes are tender when pierced with a fork and the top is golden brown, 20 minutes longer. Let rest at least 10 minutes before serving.