So here you have a traditional, yummy-looking chicken cordon bleau, right? Maybe not....
I was trying to find some new and different way to prepare boneless chicken breast, and must have spent a good 30 minutes looking through one recipe after another. Nothing was jumping out at me, so I started to think about what I might have in my fridge that I could use. I had sliced rosemary ham and Swiss cheese, as well as some leftover spaghetti squash and that asparagus and ham risotto...... And then it hit me.
Once that is done, lay on a piece of rosemary ham. If you don't have that type of ham, use whatever you have.
Here comes the crazy idea I had....
I had a box of leftover asparagus and rosemare ham risotto that I was saving to have for lunch. Unfortunately, or fortunately for that matter, I get a delicious lunch every day at work, so I no longer have to bring something in to eat. So I thought, why not add the risotto to the chicken?
The only thing left to add is a sprinkle Parmesan cheese. Then the fun part.....rolling them up. Believe it or not, it really wasn't that hard. Once they were rolled up, I just placed them in a foil-lined pan. Spray the tops with some Pam.
Then press on a mixture of 1 cup of seasoned bread crumbs, about 8-10 crushed Ritz crackers, about a 1/2 tsp of garlic powder, and about 3 tbs of melted butter.
This was such an easy dinner to prepare. I think it took longer to defrost the chicken, than it did to put it all together! I popped it into the oven and in about 30 minutes at 325, it was done.
So delicious....and a great way to use up my risotto!
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