Dinner of the week: Chicken Cordon Bleu

After a bit of feedback, I decided to abandon typing out the prep for a whole week's worth of menus, and instead focus on one meal per week (with a list of dinner ideas for the rest of the week). 

This week's "Dinner of the Week" is Chicken Cordon Bleu with Roasted Broccoli and Cauliflower, and a side of fresh Strawberries.

Twelve years ago my friend brought my family this meal after my husband and I had come home from the hospital with my eldest son.  I remember thinking not only how savory and delicious it was, but also how fancy!  I was not the best cook back then (I'm still not!) and could not even imagine attempting a meal so complex.  And so I didn't....for about 10 years!  And then a few summers ago, that same friend and I were laughing over frozen drinks when that meal came up in conversation.  She kept insisting that it really wasn't that hard.  

And now, I'm going to insist that you try it too, because it really is such an easy but impressive meal to make!

**Pssst: Skip to the bottom for a list of other meal ideas for the week!**

Ingredients:

•  4 oz. chicken breasts (Boneless, skinless) - one for each family member (this recipe makes about 5 chicken breasts)
• Salt, pepper, and garlic salt (about a tablespoon of each, but also to fit your tastes)
• 1 to 1-1/2 cups Bread crumbs (we use Italian seasoned)
• 1/4 cup grated Parmesan cheese
• 2 eggs
• 4-6 thin slices of ham (or other choice meat, Pastrami is delicious too. Use one slice of meat for each piece of chicken)
• 4-6 slices of thinly sliced cheese (Swiss is classic, but we usually go for muenster or pepper jack)

Now, roll up your sleeves and prepare to get a little messy!

1.   Line a jelly roll pan with aluminum foil.  Place a cooling wrack on top of the aluminum foil and spray lightly with non-stick spray.  Preheat oven to 350 degrees.

2.  Mix the salt, pepper, garlic salt, bread crumbs, and Parmesan cheese in a dredging bowl (cereal-sized bowl).

3.   Beat the two eggs in another dredging bowl.

4.  Wrap each individual chicken breast lightly in plastic wrap (or place a few in a freezer sized ziploc bag) and place on a cutting board.  Flatten each chicken breast by using a mallet.  Unwrap the chicken, pat it dry with paper towel, and lightly season each side with a dash of salt and pepper.

5.   Lay a slice of sliced ham on the chicken, then a slice of cheese.  Roll the chicken up and secure with toothpicks.

6.  Dip the rolled-up chicken in the egg, then roll in the bread crumb mixture.

7.  Place chicken on the cooling wrack.  

8.  Bake for 30-40 minutes.  Chicken is done when internal temperature is at least 165 degrees F.  Let the chicken rest for about 5 minutes before serving.

**Serve with Oven roasted broccoli and  cauliflower, and sliced strawberries.

Need more ideas for the week?  Here's what we ate:

Monday:  Chicken Cordon Bleu, Roasted broccoli & cauliflower, sliced strawberries

Tuesday:  Ham sliders, kettle potato chips, cottage cheese, pickle spears

Wednesday:  Baked Potato (with crumbled bacon), shells mac and cheese, roasted broccoli

Thursday:  Grilled Chicken Sandwiches, corn on the cob, watermelon slices

Friday:  Baked Ziti, salad, Garlic crescent rolls