Chicken Cordon Bleu

My son, Cory, made this for dinner one night.

Ingredients

• 4 chicken breasts skinless and boneless
• 4 thin slices Canadian bacon
• 4 slices provolone cheese
• 1 to 1 1/2 cup panko bread crumbs
• 1 tablespoon Italian seasoning
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• 2 eggs

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove from the plastic and lay 1 slices of Canadian bacon and 1 slice of cheese over the top to cover the breast. Roll up tight like a jellyroll. Repeat with remaining chicken. Season the bread crumbs with garlic, salt, pepper and Italian seasoning. Mix in the melted butter. In a separate bowl, beat together the eggs. Dip each roll in egg mixture and then in the crumb mixture to evenly coat. Spray a baking pan with non stick spray. Place chicken on the pan and bake for 25 to 35 minutes until browned and cooked through.

Chicken Salad

This is a recipe from my sister-in-law, Sandy Campbell.
This salad tastes great alone, on cream puffs or crescent rolls. When I have to make a large amount of this, I use a turkey breast and it tastes the same.
2 c. cooked, chopped chicken
2 c. chopped celery
2 c. halved grapes
1 small onion grated
Mix the following together for the dressing and add it to the chicken mixture.
1/2 c. sour cream
1/2 c. mayonnaise
2 t. powdered ranch dressing mix

Salsa Chicken and Rice

4 large half chicken breasts

16 ounces salsa

2 c. uncooked rice

2-3 c. grated cheese

Cook chicken and cube it. Cook rice. After chicken is cooked, mix with salsa and heat through. You can mix the cheese in with the chicken/salsa mixture and serve over rice (top picture), or mix the rice and cheese with the chicken/salsa mixture (bottom picture).

Chicken with Italian Dressing Marinade

This is the second marinade we used on Sunday.

1/3 c. olive oil

1/3 c. lemon juice

1 (.7 ounce) package Italian-style dressing mix

6 boneless, skinless chicken breasts

In a gallon ziplock bag, combine oil, lemon juice and Italian dressing mix. Shake until well blended. Add chicken and seal bag. Marinade for several hours and grill. This was also an excellent marinade.

Chicken with Teriyaki Marinade

This recipe is from Allrecipes.

1/2 c. soy sauce

1/4 c. packed brown sugar

1/2 c. orange juice

1 clove garlic, minced

1 t. ground black pepper

In a gallon ziplock bag, stir together all ingredients. Cut up chicken and drop in bag. Seal bag and mix marinade with chicken pieces. Marinate for 4 hours and grill.

This was one of the marinades we tried for Sunday dinner. It was very good.

Chicken Enchiladas

1 can cream of chicken soup

1 c. sour cream

1/2 c. salsa

2 c. chopped, cooked chicken

1 c. grated cheese

flour tortillas

Mix soup, sour cream, salsa, chicken and cheese together. Cut tortillas in half. Put one heaping tablespoon of chicken mixture in each tortilla and roll up. Place tortilla roll seam side down in a 9 x 13 inch baking dish that has been sprayed with vegetable spray. Repeat for other tortillas. Spread the rest of chicken mixture over all tortilla rolls. Sprinkle with additional grated cheese and cover with foil. Bake at 350° for 30 minutes, removing foil during the last 5 minutes.

MAYONNAISE CHICKEN

MAYONNAISE CHICKEN

Spread mayonnaise on both sides of boneless chicken breasts. Roll in Panko (Japanese style) bread crumbs. Place breaded chicken close together on a foil lined cookie sheet with sides. Bake at 350° for 1 hour, check after 45 minutes.