Quick Chicken Cordon Bleu (done on the grill)

Another beautiful day here in MN as we come to a near end of March.  The grass has turned green (much sooner than it did last year), the flowers are starting to bloom, and leaves are starting to bud on the trees.  What does that mean?  The window are opened up, the kids can play outside, the birds are chirping away (though not a fan of being woken up in the morning by them) and yes, bring on the grill!!!!!

Time to be inventive with cooking outside again!  I love it.  I love it!!!!!

When I planned this weeks dinner I had no intention of grilling this.  It didn’t call for being put on the grill, but I couldn’t bring myself to turning on the oven when it’s so nice outside.

Turn on the grill, foiled up a pan and got my dinner going!!!

Ingredients:

4 pieces boneless, skinless chicken breasts (fat removed)

1/2 tsp ground pepper (I rarely measure this) – garlic salt

4 pieces Swiss Cheese slices (reduced fat)

2 tbs reduced fat cream cheese

1/2 cup Italian flavored Bread Crumbs

1 tbs fresh chopped parsley (or thyme – my least favorite herb)

4 tbs extra virgin olive oil

1/4 cup chopped ham (left overs from the other nights dinner!!)

Directions:

1.  Preheat Grill to 400 degrees

2.  Sprinkle chicken with garlic salt and pepper.  In a bowl combine the bread crumbs, parsley and 2 tsp oil and mix well.

3.  In a large skillet add the remaining extra virgin olive oil and turn on to med-high heat.

 

Cook the chicken until browned on both sides, about 2 minutes per side.  Move the chicken to the baking sheet (sprayed with cooking spray) and spread cream cheese over the top of each piece of chicken, add the Swiss Cheese and top with the bread crumb mixture.  Sprinkle the chopped ham over the top and bring it on out to the grill.

4.  Bake chicken until it’s no longer pink on the inside (which I never check because I don’t want to lose the juice inside) or it reaches a temperature of 165 degrees.

This chicken was so tender and full of flavor.  It was just as the title says….Quick!  There are so many different ways to make chicken and to make it with great flavor.  We eat chicken at least a couple times per week but it’s never the same way.

Happy Spring (It’s actually summer here in MN!!!)

Have a great weekend.

Patricia – Two Girls Cooking

This was really good 😉

Source:

iVillage

Veggie Nuggets

Here’s an easy way to hide the green veggie from your kids (and the adult as well).  Spinach is the green veggie I’m hiding today.

When I saw recipe I knew I had to make it.  I knew it couldn’t be a main course for dinner so I made a glazed ham on along with it.

When I was growing up, my grandma used to make home made mashed potatoes.  She always left the chunks in it.  I remember that wasn’t one of my favorites.  In fact, I almost always buy the pre-made mashed potatoes for that reason.  But lately I’ve been slicing the potatoes and mashing them up myself.  I even left some of the chunks in there and it’s really been ok.

I have a feeling she’s smiling down right now after seeing what I just wrote about her!  And that’s a good thing!

These little Veggie Nuggets were simple to make.

Heat oven to 450 degrees

For the mashed potatoes:

I used 4-5 medium sized red potatoes

1 cup of fat free sour cream

1tsp garlic salt

Directions for the potatoes:

In a medium pot place the sliced potatoes with enough water to cover and bring to a boil.  When the potatoes are tender – about 10-12 minutes, drain and return to pot.

Add the sour cream and garlic salt and mash together.

For the Veggie Nuggets:

Cooking Spray

1 cup Italian Seasoned Bread Crumbs

3 cups of smashed potatoes

2/3 cup of cooked or frozen and thawed spinach, chopped

black pepper to taste

Directions for Veggie Nuggets:

Preheat oven to 450 degrees.  Line a baking sheet with foil or parchment paper and spray with cooking spray; set aside.

On a plate, add the bread crumbs and set aside as well.

In a medium sized bowl, combine the potatoes and the spinach and season with salt and pepper.  Form bite sized nuggets out of the mixture and roll in bread crumbs.  Transfer the nuggets to the baking sheet and spray lightly with more cooking spray.  Bake until lightly browned and the nuggets are hot.

Serve immediately with any sauce.  We used Ranch Dressing.

For the Ham:

I had a small, pre-sliced ham and placed it in a 9×9 baking dish, sprayed with cooking spray.  Poured some brown sugar and half a can of Sierra Mist over the ham and bake of 20-25 minutes.

I got a thumbs up from Brooklyn, a thumbs down from Caleb and a “what’s in this” from Craig.  I told him it was spinach.  He ate it because I made it, but I’m not so sure it was a fav for him!

Brooklyn and I will eat these again.  I think they were great.  These would be a good appetizer as well.

Have a great rest of the week.

Patricia – Two Girls Cooking

Source

iVillage