Chicken Cordon Bleu Pasta

cordonbleu_edited-3

This may seem like a pretty hearty meal for the end of April.  But as I said in one of my last posts, it’s been fall/winter here still (with the exception of last weekend).  So when you see something coming from the kitchen that would normally be made in fall or winter, well we’re still sort of stuck in that season here in MN!!

When I find new things to make and it looks good, I am willing to give it a try.  Within my picky people pallet eaters here in the house!  This didn’t have anything that was green or orange or too spicy, so it was a go.  But I do love hearing the question:  “Is this something new you’re trying here?  And what’s the back up plan if it doesn’t turn out?”  Which really means, what if I don’t like it!!!

Well I don’t usually have a back up plan.  Not that I haven’t messed up a meal or two, but I just don’t usually have a back up plan.  And this was a meal the picky people eaters happened to like.

I loved the way the chicken turned out with the panko crust.  One of my favorite ways to bread chicken!!!  I get nervous frying chicken in a pan because I always feel like I’m going to under cook it, but it turned out great!!!   This was easy to make and had tons of great flavor!!!

Enjoy the rest of your week.

Two Girls Cooking – Patricia 😉

Source

Chef in Training

Chicken Cordon Bleu Pasta
Cuisine: Italian
Author: Patricia
Ingredients
  • 10-12 oz. penne or ziti pasta
  • 2 cups heavy cream
  • 1 (8 oz) block cream cheese
  • 1/2 tsp. onion powder more or less to taste
  • 1/2 tsp. garlic salt more or less to taste
  • 1 1/2 cup shredded swiss cheese separated
  • 2 chicken breasts cooked and cut into strips
  • 3/4 cup bacon cooked and chopped
  • 3/4 cup diced ham
  • bread crumbs
Instructions
  1. Cook pasta according to its package’s directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don’t stick together or the pot.
  2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
  3. In a 9×13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
  4. Bake at 350 degrees F for 15 minutes or until heated through.

Lemon Caper Chicken

While on my search for healthier foods, I found this chicken dinner.  I was ready to have the Chicken Cordon Bleu that I had made before.  As I said I went online in search of diabetic recipes (I am not diabetic but trying to lower my sugar intake).  And this was the best way I could think of to find recipes.

I found this on Food.com and thought I’d give it a try!

Now don’t get me wrong, I do have some things planned to post that may not be the best as far as health wise goes, but all things in moderation I was told again today (thanks Heidi).

So here’s our Lemon Caper Chicken.

Ingredients

    • 1 tablespoon olive oil
    • 4 thinly-sliced thinly-sliced boneless skinless chicken breast halves
    • salt and pepper
    • 4 teaspoons whole wheat flour, divided
    • 1 medium shallots, minced (I LEFT THIS OUT BECAUSE MY FAMILY DOESN’T LIKE THEM)
    • 2 tablespoons drained capers
    • 1/2 cup reduced-sodium chicken broth
    • 1/4 cup fresh lemon juice
    • 1 tablespoon minced fresh parsley (I HAD DRIED PARSLEY SO USED THIS INSTEAD)

Directions

  1. Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast. (I DECIDED TO GRILL THE CHICKEN TODAY INSTEAD OF FRYING IN A PAN.  I ADDED A CHICKEN BREAST SPRAYED WITH COOKING OIL AND SOME BROCCOLI TO A FOIL PACK).
  2. Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter. (SEE ABOVE ON GRILLING)
  3. Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.
I love grilled chicken.  And even better, I love to top chicken with some sort of sauce.  I love capers and I love lemons.  These two added together made this chicken taste delicious.  The chicken was so moist.  I love capers.  I really love capers!
We had this along with a Mixed Berry Smoothie.

Have a happy day.

Patricia – Two Girls Cooking 😉

Nutrition Facts

Serving Size: 1 (177 g)

Servings Per Recipe: 4

Amount Per Serving

Calories 184.1

Calories from Fat 60

Amount Per Serving

Total Fat 6.7g

Saturated Fat 1.2g

Cholesterol 75.5mg

Source:

Food.com

Un-Fried Chicken Fingers

How many of us love fried chicken?  Me!  Raising hand in the air.  How many of us know that eating that chicken fried is not so good?  Me!  Raising hand in the air again not wanting to admit that.

Every time I post something on our blog, I send an email to my friend at work, Heidi.  She doesn’t do the Social Networking, so I like to share these with her.  I had given her the BBQ Chicken Finger recipe.  The next day when I asked her if she saw the post and she said she did.  She also said that she makes chicken in the oven that tastes just like it’s been fried!  (the BBQ Chicken fingers are fried in a pan w/oil before baking in the oven).  Well heck, I’m all for that.

I’ve soaked chicken in egg, milk, flour, bread crumbs, and even Cheez it  Crackers!  Some of you may have heard or even done this before, but I haven’t heard of using Frosted Flakes.  I was all game for it.  The sweetness that Heidi explained with the chicken, must be tried.

Here’s what you need:

4 boneless, skinless chicken breasts (I used Lemon Pepper flavored)

Zip lock bag full of crushed Frosted Flakes

2 egg whites, mixed well

Olive Oil Cooking Spray

What to do:

Heat the oven to 400 degrees

Put the Frosted Flakes in a zip lock bag and crush!

Cut the chicken breast into strips

Dip each piece of chicken in the egg white.  Put the cereal on a plate and coat both sides of the chicken and place on a baking sheet that’s been sprayed with cooking spray.  Once each piece has been put on the baking sheet, spray with the Olive Oil Cooking spray.

Put in the oven and bake for 20-30 minutes or until chicken is cooked through.

If you’ve tried this before, then you can understand what the sweet flavor of the cereal does on the chicken.  Instead of putting into words, just put it in the oven.

No frying in a pan full of oil.  The cereal is much better than the oil!!

Thanks for sharing this with me Heidi so I can share with others.  We’ll make this often.

Have a great week.

Patricia – Two Girls Cooking Blog