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Chicken Cordon Bleu

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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

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Apple and Berry Stuffed Pheasant

Ingredients:

2 onions, peeled and quartered

2 carrots, peeled and cut into chunks

2 apples, cored and cut into eights

1/4 cup dried cranberries

1/8 cup dried blueberries

1 banana, peeled and cut in half lengthwise

6 slices bacon

1 tsp. dried Italian seasoning

1/2 c. chicken broth

1/2 pomegranate, seeds removed

Directions:

In a 12″ Dutch oven, place the onions and carrots in the bottom. Stuff the cavity of the bird with one apple and all the berries. Chunk the remaining apple and place it with the onions and carrots. Place the stuffed bird in the center of the Dutch oven on top the vegetables. Put some of the pomegranate seeds in the cavity of the bird and rub 1/4 of pomegranate all over the skin of the bird. Place 1/2 banana on each side of the breast over the wings and legs to hold the banana on the bird. Cover with 4 pieces of bacon side by side, lengthwise, covering the top of the bird. Cross the remaining 2 slices of bacon across the thighs. Sprinkle Italian seasoning all over bacon and vegetables. Pour in chicken broth against a side of the oven, away from the bird. Cover and bake 90 minutes at 350 degrees F.

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