hosted by Laverne Diede & Rhonda Fitterer
Crispy, Creamy Chicken Cordon Bleu
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 16 slices Swiss cheese
- 1/2 bl. Ham, sliced
- 1 cup flour
- 4 eggs
- 2 cups panko breadcrumbs
- Creamy Dijon Sauce
- 3 Tbsp butter
- 2 cloves garlic, minced
- 3 Tbsp flour
- 2 cups milk
- 1/4 cup Dijon mustard
- 1 cup shredded parmesan cheese
Sprinkle chicken breasts with salt, pepper, garlic powder and onion powder, tossing to coat evenly. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about 1/2 inch thick with a meat mallet, rolling pin, or heavy pan. Remove plastic wrap and place a layer of cheese, ham, then one more layer of cheese.
Evenly roll the chicken, and place onto a new sheet of plastic wrap. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
After the rolls are set, prepare large, wide dishes with flour, beaten egg and bread crumbs. Dredge the chicken in the flour, egg, and then bread crumbs. Place the breaded chicken in a 325 degree pot of oil and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165 degrees, you can finish the chicken in an oven at 325 degrees.
In a 1.5 quart saucepan on medium heat, melt the butter and cook the garlic until soft. Add in flour, and whisk for 1 minute. Add in the milk, and whisk until fully combined with the roux. Continue whisking until the mixture comes to a simmer and has thickened. Add in mustard, salt, pepper and parmesan cheese. Whisk to combine; set aside. Slice chicken and serve drizzled with Dijon sauce.
Roasted Sweet Potato Wedges
- 4 large sweet potatoes or yams, skin-on, cut lengthwise into 1/2 inch wedges
- 2 Tbsp canola oil
- 1/3 cup brown sugar
- 1/4 cup walnuts
- 1 tsp salt
- 1 tsp nutmeg
Preheat oven to 450 degrees. Place walnuts in a mini chopper or food processor and process until ground. Mix ground walnuts, sugar, salt and nutmeg in a small bowl. Toss potatoes with canola oil and half of the walnut mixture in a large bowl. Spread potatoes evenly on a large pan. Bake uncovered for 30 minutes or until golden brown and tender when pierced with a fork. Place in a serving dish and sprinkle with remaining walnut mixture.
