She said it was pretty good.
But what she forgot to say was that it wasn't just good...
IT WAS THE MOST DELIGHTFUL THING TO TOUCH MY TONGUE SINCE CHOCOLATE ICE CREAM ON A HOT SUMMER DAY!
No, seriously... When I made this chicken for my family, all four kids, the Cowboy, and Gramps, couldn't help but talk about it through the entire meal. The Dancing Girl said that she would now like to have this chicken for her Birthday dinner instead of her usual favorite, pizza.
This is good stuff friends! I hope I've built it up enough for you to go to the store this afternoon, buy the ingredients, and try it tonight for dinner. :)
I got the picture below off Pinterest, and in all honesty, it hardly does it justice.
It's really not hard to make and you definitely don't want to skip out on the sauce because the sauce it what makes the whole thing come together in pure deliciousness!!
So here it goes...
3 boneless, skinless chicken breasts, cut in half (like you’re butterflying, but finish the cut)
12 slices deli honey ham (I used black forest sliced EXTRA thin)
1 cup Panko bread crumbs (I doubled this)
2 tablespoons butter, melted (I doubled this)
1/2 pounds thinly sliced Swiss cheese
Parmesan-Dijon Cream Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 chicken bouillon cube, crushed (Ileft this ingredient out simply because I forgot to buy some at the store)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese
Parsley, for garnish if desired
(I doubled the sauce recipe as I was making enough chicken for 7 people)
- Coat a 9″ x 13″ baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.
- In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
- Lay all of the chicken breast halves in a single layer in the bottom of your baking dish – unlike the traditional CCB recipe, there is no second layer of chicken in this dish. Top each breast with two slices of ham and 2 slices of Swiss cheese, so that the entire breast is covered. Sprinkle bread crumbs over the top of the chicken.
- Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.
- While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk while whisking constantly, make sure there are no clumps. Stir in the bouillon and salt. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm.
- Remove chicken from oven, plate, and top with sauce.
I have also found a lovely afternoon snack that I just might have been eating every single afternoon because my pregnant self LOVES it and it takes about as much energy to put together as this tired Mama can muster up.
Here it goes...
2 frozen bananas
1/4 of nonfat milk &
1 TBLS of peanut butter (not the healthy kind...the kind filled with sugar and hydrogynated oils... it's soo good!)
in a blender.
Blend. Blend. Blend.
It's so wonderful I tell ya! :)
And the last bit of kitchen information that I would love to share with y'all today is this...
I have been trying to master the perfect hard-boiled egg for 13 years now and I think I have truly found the trick...
Place eggs in cold water in a pot with a generous sprinkle of baking soda. (The baking soda is the trick to making the shell easy to peel at the end. It seriously works)
From the time you place the pot on the stove with the heat on medium/high, set the timer for 17 minutes.
Remove from heat and cover. Set timer for 15 minutes.
Rinse under cold water then peel.
Well there you go, that's what's cooking on The Farm these days. :)
Hope you're having a lovely weekend!