Yesterday, we celebrated the last day of school! Kelli & Justin were already out for summer break, but they were excited about making the other kid’s last day something special! They decorated the car with streamers & window paint, put on their party hats, and headed for the middle school to pick up our youngest daughter. (My high school son and his friend were already home early from school, but they went along for the fun)! They arrived at the middle school with Disney music blaring and ready for a big summer party!
We had to make something good for dinner. I first asked Justin, (Kelli’s husband), what we should have. His only answer was, “Mashed Potatoes.” “Okaaay, but don’t we need something to go with that?” was my thought. I do believe that guy could live on potatoes if Kelli weren’t always cooking up all her new recipes! So, I decided on Chicken Cordon Bleu. It sounds so impressive and more difficult than it is to make. I found this recipe on a website years ago and LOVED it! With Justin’s favorite mashed potatoes, Kelli’s favorite peas & carrots, and the Cheese Bread that everyone loves, it was an easy put together meal that was fit for a party!
Later in the evening, Kelli & Justin surprised everyone with their incredibly cute “owl” cake. I think this was their first attempt at making a decorated type cake. “WOW!” is all I have to say! It turned out amazingly cute! The flavors were chocolate and coffee. Stay tuned for her recipe!
And here is the Chicken Cordon Bleu:
Chicken Cordon Bleu
- 6 skinless, boneless chicken breast halves
- 6 slices Provolone cheese
- 6 slices ham
- 6 tablespoons all-purpose flour
- 1-1/2 to 2 tablespoons paprika
- 1-1/2 sticks butter
- 1-1/2 cups chicken broth
- 3 teaspoons (or 3 cubes) chicken bouillon granules
- 3 tablespoon flour
- 3 cups heavy whipping cream
Cut each chicken breast in the middle (width) so that it can lay open, but not all the way through. You want to leave back flap intact.
Place a cheese and ham slice on each breast within 1/2 inch of the edges.
Fold the flap of the chicken breast over the filling and secure with toothpicks.
Mix the flour and paprika in a small bowl, and coat the chicken on all sides.
Heat the butter in a large skillet over medium-high heat.
Cook the chicken until browned on all sides.
Add the broth and bouillon.
Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter.
Blend the flour with the cream in a small bowl, and whisk slowly into the skillet.
Cook, stirring until thickened, and pour over the chicken.