Friday, May 29, 2009

Cordon Bleu Chicken Breasts (Baked or Grilled)

Boneless Skinless Chicken Breasts
Sliced Deli Ham
Swiss Cheese Slices
Package of Shake and Bake for Chicken OR Honey Mustard Salad Dressing

To make the Baked version, start by preheating your oven to the temperature S&B says to. I believe it's 400 degrees. Then, using a sharp knife, butterfly the chicken breasts. Stuff each with one (or two) slices of ham and one (or two) slices of swiss cheese. If they stay together okay by themselves, let them be. Otherwise, secure them with toothpicks or metal skewers. Then, coat them with the Shake and Bake. And then, bake as directed for 20 minutes. And then enjoy. I like to dip mine in some honey mustard, but that's all up to you.

To make the grilled version, I marinate the chicken breasts in Honey Mustard or sprinkle some season salt on them. It's up to you. Again, butterfly the chicken breasts and stuff them with the ham and swiss. But this time, cook them on the grill. And you will most certainly want to secure them with the metal skewers this time. (the grill isn't as friendly and calm as the oven) Grill them til they're done! Again, you can dip them in honey mustard or just eat them plain.

My review: Yum. I prefer the baked version, but every now and then, I just wanna get outside and cook on the grill. My favorite things to serve this with are some mashed (or baked) potatoes and asparagus or broccoli. Another way it's good is sliced on top of a big garden salad, with (you'll never guess...) some honey mustard.