Itsagoodday.Org

Cordon Bleu Chicken Rolls

Image via Wikipedia

INGREDIENTS

• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices Swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese ‘jellyroll-style’, then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9×13 inch baking dish.
4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
5. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Related articles

• Dutch Oven Recipes – Chicken Cordon Bleu (itsagoodday.org)
• Week Dinner Menu – Week 2 (itsagoodday.org)
• 15 Minute Marinated Chicken Recipe (itsagoodday.org)

Chinese Noodle Chicken

Image via Wikipedia

INGREDIENTS

4 skinless, boneless chicken breasts

1 tablespoon vegetable oil

1/2 cup sliced onion

2 cups broccoli florets

2 carrots, julienned

2 cups snow peas

4 cups dry Chinese noodles

1/4 cup teriyaki sauce

DIRECTIONS

In a large skillet brown chicken in oil, stirring constantly until juices run clear.

Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.

Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.

The Thousand Recipe Chinese Cookbook

Provides instructions for preparing Chinese-style appetizers, meat, poultry, seafood, egg dishes, vegetables, rice dishes, egg rolls, and sauces, and gives information on menus and cooking techniques
Title: The Thousand Recipe Chinese Cookbook
Author: Miller, Gloria Bley
Publisher: Simon & Schuster
Publication Date: 1984/10/01
Number of Pages: 926
Binding Type: PAPERBACK
Library of Congress: 84018683

List Price: $ 25.00

Price: $ 10.73

Related articles

• Week Dinner Menu – Week 3 (itsagoodday.org)
• Chicken Breasts with Lime Sauce Recipe (itsagoodday.org)

Chicken Breasts with Lime Sauce

Image via Wikipedia

INGREDIENTS

4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness

1 egg, beaten

2/3 cup dry bread crumbs

2 tablespoons olive oil

1 lime, juiced

6 tablespoons butter

1 teaspoon minced fresh chives

1/2 teaspoon dried dill weed

DIRECTIONS

Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.

Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.

Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

Betty Crocker’s Best Chicken Cookbook

Betty Crocker doesn’t believe in waste, and that includes space. Just look inside the front cover of her Best Chicken Cookbook. There you’ll find 10 “Fast and Easy” chicken dinner entrées and five “Quick Main Dish Chicken Salads.” You start with four boneless, skinless chicken breasts that you then flatten, and 20 minutes later you serve something along the lines of Pesto Chicken, Pecan Maple Chicken, or Fajita Chicken. Or Oriental Chicken Salad. Or Raspberry Chicken Salad. Inside the bac

List Price: $ 24.95

Price: $ 3.00

Related articles

• 15 Minute Marinated Chicken Recipe (itsagoodday.org)

Chicken Cordon Bleu

Image via Wikipedia

Ingredients:

6 boneless, skinless chicken breast halves (4 ounces each)

4 ounces sliced low fat / fat-free Swiss cheese

3 ounces lean smoked ham or Canadian Bacon

Flour

2 egg whites, beaten

1/3 cup unseasoned dry bread crumbs

Vegetable cooking spray

Directions:

1. Pound chicken breasts with the flat side of a meat mallet, until they are very thin and even in thickness.

2. Layer cheese and ham on chicken breasts, cutting to fit. Roll up the pieces of chicken and secure them with toothpicks.

3. Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in Dutch oven (uncovered) until browned on all sides, 8 to 10 minutes.

4. Season them to taste.  I use a very small amount of salt, and a no-salt seasoning mix.

5. Cover the Dutch oven. Bake at 350 degree until cooked through, about 30 minutes. You may need to crack the lid open for the last 10 minutes or so, to crisp them up.

The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen

An illustrated volume of one-pot meal recipes addresses the needs of busy lifestyles, discussing the history of pots while offering insight into dutch-oven cooking methods, in a collection that features such options as Fresh Vegetable Estouffade, Northwes
Title: The Dutch Oven Cookbook
Author: Kramis, Sharon/ Hearne, Julie Kramis
Publisher: Pgw
Publication Date: 2006/09/28
Number of Pages: 147
Binding Type: PAPERBACK
Library of Congress: 2006044656

List Price: $ 19.95

Price: $ 11.44

Related articles

• Oven Fried Chicken (themagnoliacafe.wordpress.com)

Image via Wikipedia

15-Minute Marinated Chicken

INGREDIENTS
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves

DIRECTIONS
Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.

Betty Crocker’s Best Chicken Cookbook

Betty Crocker doesn’t believe in waste, and that includes space. Just look inside the front cover of her Best Chicken Cookbook. There you’ll find 10 “Fast and Easy” chicken dinner entrées and five “Quick Main Dish Chicken Salads.” You start with four boneless, skinless chicken breasts that you then flatten, and 20 minutes later you serve something along the lines of Pesto Chicken, Pecan Maple Chicken, or Fajita Chicken. Or Oriental Chicken Salad. Or Raspberry Chicken Salad. Inside the bac

List Price: $ 24.95

Price: $ 3.00

Related articles

• Sweet Chicken Wings (dhanirecipes.wordpress.com)
• Bourbon Pecan Chicken (pastaprincessandmore.wordpress.com)