Saturday, October 6, 2012

California Style Chicken Cordon Bleu

Today/tonight we attended a wedding...we ended up being out a little later than planned. But...never fear...I have a post for you. It's kind of a craft...it's food craft. We can call it that, right?

This recipe is one of Collin's favorites. We found it when we were on our P90X kick a couple of years ago. (I have to tell you that the thought of us doing that again kind of makes me giggle...I am not the happiest camper when it comes to exercise.) But we did get a few good things out of it...this recipe was one of them. It's pretty simple, fairly inexpensive, and awfully tasty. And so I give you...a lot of ellipses...and...California Style Chicken Cordon Bleu.


What You'll Need:

4 boneless, skinless chicken breasts, cut in half
Salt & pepper, to taste
1 tbsp. oil
1 ham steak (8 oz.), cut into 8 portions
2 avocados, sliced
2 tomatoes, sliced
8 oz. Monterrey jack cheese, sliced

What You Do:

Preheat your oven to 450 degrees. Place chicken in ziplock bag. Pound out to a 1/2-3/4 inch thickness (I call this stress relief). Season with salt and pepper.

Heat oil (we use EVOO - extra virgin olive oil for those of you not familiar with Rachael Ray) in a saute pan. Saute chicken until browned on each side. Place in a lightly greased 9x13" baking dish. In the same saute pan, sear ham until browned. Layer chicken with ham, avocado, tomato and cheese.

Bake 10-15 minutes until chicken reaches 165 degrees and the cheese is bubbly. Serve warm.


See...easy. And yummy. Collin even said so when he saw what I was blogging about. So there you go. Post for the day complete...with 45 minutes to spare.

This post is part of a series. See the rest of the posts here.

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