Wow, I have not posted a recipe in way too long. Unfortunately, it’s because A) I don’t cook as much as I should. Ironically, Greg has become more of the cook than I have. My work schedule means I get home after 8pm 3 days a week, so he does a lot of our cooking. B) some of the new recipes we’ve tried lately have not been that great. They were just ok. And I refuse to share a recipe unless it’s truly good.
So, I was really excited tonight when a few bites into dinner, Greg and I determined this recipe was a keeper! It’s called Creamy Baked Chicken, and here’s what you need:
- 2 boneless skinless chicken breasts
- 4 slices of Swiss cheese
- 1 can cream of chicken soup
- 1/4 cup cooking white wine
- 1 cup herb seasoning stuffing mix
- 2 Tbsp. butter
I had never bought stuffing mix or cooking wine, but here’s what I got…
Oh, and did I mention how EASY this recipe is?? Yeah, it takes about 15 mins to prep (if that) and then you pop it in the oven. Ok, so arrange your chicken breasts in a baking dish. Top with cheese slices. In a separate bowl, combine the cream of chicken soup and cooking wine and mix well. Spoon mixture over the chicken and sprinkle stuffing mix on top. Pour melted butter over the stuffing crumbs and bake at 375 for about 30-45 mins (depending on how thick your chicken breasts are).
Here’s our dish before I put it in the oven…
and after it cooked…
Luckily, this was NOT the scene at my house tonight. I’ve noticed lately that I’ve gotten more relaxed in my need to follow a recipe word by word, which I think is a good thing. I’ve always been amazed at cooks who can just throw things together sometimes without even needing a recipe. I’ve got a long way till I reach that level of skill, and I’m certainly no Julia Child, but at least I’m experimenting more and just “going with it.” There’s still so very little I understand about mixing flavors together and what spices and herbs go well with things. Baby steps, people. Tonight, I found two chicken parmesan recipes (one was fairly complicated, the other super basic). So, of course I wanted to create a medium level dish. I’d say it turned out pretty well (and Greg agrees, so I guess that’s all that counts!).
- 2 boneless skinless chicken breasts
- 1 egg, beaten
- 1/4 cup Italian seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- black pepper
- 1 teaspoon olive oil
- 1 cup chopped green or red bell pepper (recipe called for red, but I used a green one)
- 2 cups pasta sauce (I used tomato and basil)
- approx. 1 to 1 1/2 cups shredded mozzarella cheese
- linguine pasta for two
1. Preheat oven to 400 degrees F. Pound each chicken breast to approx 1/2 inch thickness using a meat mallet. Combine bread crumbs, Parmesan cheese, and a pinch of black pepper into a shallow pan.
2. Dip each breast into the egg wash, then into the breading mixture. Place chicken breasts into a baking dish and bake for 20 minutes.
3. While baking the chicken, saute the chopped bell pepper with 1 teaspoon olive oil in a skillet over medium-high heat. Once sauteed, add 2 cups pasta sauce and stir. Remove from heat and set aside.
4. Remove chicken from oven, pour pasta sauce over chicken and top with mozzarella cheese and cook for additional 10 minutes until cheese is melted.
5. Serve over linguine pasta.
And one happy dinner date!
Before I begin this post, I want to give a little shout-out to another blog I contribute to. It’s called The Wooden Spoon. There are 6 young ladies who contribute (myself included), and you’ll mostly find recipes, but there are also some crafts included. One of my favorites is a post I wrote on how to create personalized magnets. You can find that one here. Ok, on to the chicken cordon bleu…
I’ve made this recipe twice, and the first time it seemed really complicated, but this second time it was pretty quick and easy. I’d say it took about 15-20 mins prep time, and then it bakes for about 30 mins. And you really don’t have to bother with any measurements. I combined a few different recipes and tips to come up with this final version, so I’m sorry if it seems a bit disorganized. Here it is…
Oh, and before you begin, you’ll want to invest in one of these… (I tried using just a regular hammer the first time, and it didn’t work so well)
– 1 to 2 boneless, skinless chicken breasts (the first time I used a whole chicken breast for each one, and they were huge! This time I cut one breast in half, and they were definitely smaller, but when you add some side items to the meal it was enough to fill us up.)
– 1 egg white
– bread crumbs (I used Italian seasoned)
– Mozzarella cheese, sliced
– ham, sliced
-1 Tablespoon butter
Ingredients for the cream sauce on top:
– 1/2 can cream of chicken soup
– approx. 1/ 8 cups sour cream
– 1/2 teaspoon lemon juice
1. Preheat oven to 400 degrees, and spray a baking dish with non-stick cooking spray.
2. Beat the chicken breast with a meat tenderizer to approx. 1/4 inch thickness.
3. Sprinkle both sides with salt and pepper. Dip chicken breasts in egg whites, and then sprinkle both sides with bread crumbs and paprika. Make sure to cover all surfaces of the chicken breast with bread crumbs.
4. Place 1 slice of mozzarella cheese and 1 slice of ham on each chicken breast.
5. Roll up the chicken breast and secure with toothpicks. Place 1/2 tablespoon of butter on top of each breast.
6. Place in baking dish and bake at 400 degrees for 25 mins.
7. Remove from oven and add about a 1/4 slice of cheese on top and return to oven for approx 5 mins until melted.
8. Serve with cream sauce on top.
Here is the recipe I mentioned yesterday. It was delicious. Thank you husband-to-be 🙂
The original recipe can be found here: Chicken Fettuccine Alfredo It serves 8. The version typed below is for 4. Use the calculator on the website to adjust it to however much you need.
- 3 skinless, boneless chicken breast halves (cut into cubes)
- 3 tablespoons butter, divided
- 2 cloves garlic, minced, divided in half
- 1-1/2 teaspoons Italian seasoning
- 1/2 pound fettuccini pasta
- 1/2 onion, diced
- 1/2 (8 ounce) package sliced mushrooms (optional)
- 2 tablespoons and 2 teaspoons all-purpose flour (this measurement is weird when you cut the recipe in half)
- 1-1/2 teaspoons salt
- 1/2 teaspoon ground white pepper
- 1-1/2 cups milk
- 1/2 cup half-and-half
- 1/4 cup and 2 tablespoons grated Parmesan cheese (another weird measurement)
- 1/4 pound shredded Colby-Monterey Jack cheese
- 1-1/2 roma tomatoes, diced
- 1/4 cup sour cream
- In a large skillet over medium heat combine chicken, 1 tablespoon butter, 1 tablespoon garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for until al dente; drain.
- Meanwhile, melt 2 tablespoons butter in the skillet. Saute the onion, 1 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook approx. 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
And here’s the finished product one more time…