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.
I defrosted 5 boneless chicken breasts and flattened them. Sprinkle a little onion powder, garlic powder, salt and pepper. Next, lay a piece of Swiss cheese on top of each breast.
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!