Monday, December 3, 2012

Weekend happenings and a recipe

This weekend was so relaxing and lazy which we both really needed after a stressful and busy week at work. We shopped, cooked, cleaned, wrapped presents and decorated for Christmas. I am almost done with my Christmas shopping. Just have a few more gifts to get. I will actually be able to relax and enjoy the rest of December for once! A few pictures of the Nixon abode all decorated and ready for the holidays...


Sunday night I made a really easy and delicious recipe that we both loved. Original recipe found here. I adapted it a little bit.

Baked Chicken Cordon Bleu


3 boneless, skinless chicken breasts, cut in half (butterfly but cut all the way through)
12 thin slices of deli honey ham
1 cup Panko bread crumbs
2 tablespoons butter, melted
12 thin slices of Swiss cheese

Parmesan-Dijon Cream Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 chicken bouillon cube, crushed
1/2 teaspoon salt (I did not add salt until the end and just added to taste, the parmesan adds a lot of salt)
1 1/2 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese
1/2 tablespoon of fresh lemon juice


Preheat oven to 350 degrees
Coat a 9" x 13" baking dish with non-stick cooking spray
In a bowl, combine the bread crumbs and 2 tablespoons melted butter
Lay the chicken breast halves in a single layer in the baking dish
Layer each breast with two slices of ham and 2 slices of Swiss cheese
Sprinkle/pat the bread crumbs over the top of the chicken.
Bake for 30 to 35 minutes, or until the chicken is cooked through.

While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat
Whisk in the flour to form a roux, cook for 1 to 2 minutes
Slowly pour in the milk while whisking constantly, make sure there are no clumps
Stir in the bouillon. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes
Remove from heat and stir in mustard, Worcestershire sauce, lemon juice and Parmesan cheese
Stir until the cheese is melted. Add salt to taste. Keep the sauce warm.

Remove chicken from oven, plate, and top with sauce and chopped chives or parsley. Enjoy!

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