Chicken cordon bleu

Prep Time: 15 Min
Cook Time: 45 Min
Ready In: 1 Hr
Servings: 6

Ingredients:

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions:

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

 

Recipe taken from:

http://allrecipes.com/recipe/chicken-cordon-bleu-ii/detail.aspx

Tilapia with Chili Cream Sauce Recipe

Ingredients

• 1 lb tilapia filets (4 4oz filets)
• 2 tbsp cornmeal
• 2 tbsp flour
• Nonstick cooking spray
• 1 tsp olive oil
• 1 tbsp butter
• 2 tsp flour
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 3/4 cup half and half
• 2 tbsp chopped cilantro

Directions

Fish:

1. Thaw fish if frozen, pat dry with paper towels.
2. In a small bowl stir together cornmeal and 2 tbsp of flour.
3. Sprinkle over both sides of each piece of fish.
4. Lightly coat a 12-inch nonstick skillet wit h cooking spray.
5. Add the oil and preaheat the skillet over medium-high heat.
6. Add the fish cook over medium to med-high heat for 4 to 6 minutes or until fish flakes easily, turning once.
7. Remove fish from skillet keep warm.

Sauce:

1. Melt butter in the same skillet.
2. Stir in 2 tsp of flour, the chili powder, and cumin.
3. Stir in half and half. Cook and stir until thickened and bubbly.
4. Cook and stir for 1 min more.

To serve spoon the sauce over t he fish and garnish with the chopped cilantro.

Makes 4 servings

Recipe taken from
http://recipes.sparkpeople.com/recipe_details.asp?nutrition_id=11514738

Chicken In Pancake Recipe

Ingredients:

• 12oz Cooked chicken breast
• 8oz Button mushrooms
• 2oz Butter
• 1oz Plain flour
• 1/2 Pint chicken stock
• Salt & Pepper
• 4oz Grated Cheese (a medium chedder is best for this)
• 12 Pancakes

 Directions:

1. Start off by shredding the coocked chicken
2. Slice the button mushrooms
3. Melt the butter in a saucepan. Once the butter is melted toss in the sliced mushrooms and cook them for about 2-3 minutes in the butter (the mushrooms should be quite soft after 2-3 minutes, if they are not cook them for another minute)
4. Stir the flour into the saucepan with the butter and mushrooms and cook for another minute(stir continuously so as to avoid burning the mixture)
5. Stir in the chicken stock. Bring the stock to the boil, then let it all simmer for another 2-3 minutes.
6. Toss in the shredded chicken and a pinch of salt and pepper simmer for 1 minute
7. Spoon the mixture into the pancakes and fold them into 1/4s place into a baking tray or oven dish
8. Sprinkle the cheese on top of the pancakes and bake them in the oven for 25 minutes at 190 degree C ( Gas mark 5) the cheese should be golden and bubbly.