It's hard to get a hunk of meat to look pretty to begin with, secondly, I didn't try. I was hungry.
This was so simple that I almost didn't post it, but my family really liked it, so I thought I would share- just in case you haven't tried it before. Cuz, you know it's a rare occasion around here when everyone agrees that a dish is good. Unless it's chocolate cake. Without zucchini or some other hidden vegetable ;)
Chicken breast are extremely versatile and the main meat in the Mo'Betta house. (Much to my husband's dismay I'm sure) I'm not knockin' beef or pork, but chicken is easy and relatively inexpensive. However, sometimes I'm looking at these chicken boobs (totally @adrienzgirl's fault for that mental image) and thinkin'...chicken again?! What will I do with it this time?
I had bought boneless, skinless chicken breasts from Sam's Club. I don't know what kind of chickens these bad boys came from...but they had to be tripleD's. They were HUGE. I tried pounding them a little and it was futile, so I decided to stuff them. Kinda like my bra when I was younger. Just kidding (maybe), wanted to see if you were paying attention.
So, when you have monster chicken breasts, swiss, and ham in the fridge...you make chicken cordon bleu. (a quick and easy version, not a fancy French version)
I butterflied my chicken breasts, stuffed a slice of ham and swiss inside, secured with a toothpick (which my husband later ate) and then topped with another slice of ham and swiss, and fresh ground pepper. Because fresh ground pepper makes everything better.
Bake until done...I can't tell you how long this is, b/c it depends on the size of your...uhm, breasts. Wow, that sounds weird. Wonder what kind of spam this post will generate. Anyway, size does matter. But we women already knew that.
Before this post digresses any further...you can also use up your leftovers in a yummy risotto
Risotto, chopped chicken cordon bleu and spinach. It was delicious!
I'm linking up today with Think Tank Momma for Share a Spoon! Today's theme is...you guessed it...chicken