Chicken Cordon Swiss

2 chicken breasts
2 slices ham (lunch meat is fine)
2 small pieces of Swiss cheese (cut about the size of a piece of Lego)
1/2 C flour
1 egg, lightly beaten
1 C Panko bread crumbs
Pinch of pepper
  • Prepare three bowls: Put the flour in the first bowl, egg in the second, and bread crumbs and seasonings in the third. Line them up in this order on your preparation surface.
  • One at a time, place each chicken breast in a resealable bag and pound to approximately 1/4 thickness. A rolling pin works wonders for this step.
  • Dredge each chicken breast in the flour bowl.
  • Lay the floured chicken breast on a cutting board and place one slice of ham on top.
  • Place the brick of Swiss cheese on top of the ham and wrap the ham around the cheese as best you can (like a little burrito with the ends tucked in. This will help contain the cheese once it melts).
  • Wrap the chicken breast around the ham and cheese. Try to tuck the ends in a little bit.
  • Carefully roll the chicken in the egg wash until completely coated.
  • Carefully roll the chicken in the bread crumbs.
  • Place the coated chicken in a hot skillet, seam side down. Heat until the bottom is golden brown. This step will help ensure your chicken stays wrapped up in a neat and tidy bundle.
  • Transfer the chicken to an oven proof pan and bake at 350 F for about 35 minutes.

Gingersnaps (molasses cookies)

3/4 C shortening (or, we use butter)
1 C brown sugar
1/4 C molasses
1 egg
2 1/4 flour
2 t. baking soda
1/2 t. salt
1 t. ground ginger
1 t. cinnamon
1/2 t. ground cloves (or, we use allspice)
  • Cream shortening, sugar, molasses, and egg together until fluffy.
  • Sift remaining ingredients together.
  • Stir into molasses mixture.
  • Form smallish balls with hands. They should be a bit smaller than a golf ball.
  • Roll in granulated sugar and place 2 inches apart on baking sheet.
  • Bake in 375 F oven for 12 minutes.

You might also like:

Related Posts Plugin for WordPress, Blogger...