Yummy Chicken- Cordon Bleu

So as a lot of you know, Kellen has been in Arizona for some shows for the last couple of days. I have been acting like he never leaves me alone at home. I was watching our local morning talk show the other day on TV and got a yummy recipe. This Chef has a cookbook based around previous prep that you freeze. I WANT it. But I did get this recipe and had a lot of fun making it. I love to cook and for some reason the thought of pounding chicken till it's thin excites me. Anyone else? ...Give this recipe a try :)

A fabulous meal that is perfect for making ahead and stashing in the freezer to save for an easy dinner down the road! Chef: Jenny Stanger

Ingredients: 1 (12 oz) bottle of Lawry’s 30 min. marinade or a homemade marinade. ( I made my own marinade...1 cup of buttermilk, which I make out of buttermilk powder...that's another story if you want to know...1 egg, 1/4 c vegi oil and spices. For me they are poultry seasoning, garlic powder, onion powder, salt and pepper.)

6-8 Chicken Breasts, boneless, skinless: I asked the butcher to butterfly cut my breasts (chicken breasts that is for those of you who would be confused)

6-8 slices Swiss cheese (Deli)

6-8 slices of ham (Asked the deli to cut 8 slices of Honey Ham on the thicker side)

2 C. Italian flavored bread crumbs (I used regular crumbs and added spices like basil etc and still yummy!)

Yield: 8-10

Trim the fat off chicken breasts, slice chicken breasts in half (so it folds out like a heart) and slice down the center of the fold. Each breast will make 2 Chicken Cordon Bleu. (Sometimes more depending on how big your breasts are...some I got 2 and 1/2...one baby size for Leah)

Place chicken breasts in 3 large zip-top bags and pour in marinade in each bag. Marinate for 15 minutes minimum. I like to place mine the refrigerator overnight. After marinating, pound and flatten chicken breasts in the large zip top bags with a heavy pan until chicken is 1/4 inch thick (FUN PART). Lay out 2 flat plastic bowls, tooth picks, a cookie sheet and a paper towel. Melt butter in one flat bowl, pour bread crumbs in the other. Place the paper towel on the cookie sheet. Lay out 8-10 tooth picks. Open the zip top bags, spread chicken out on plastic so you can place meat and cheese on chicken breasts all at the same time. Place 1 slice of cheese and 1 slice of ham on each breast. You can slice some large chicken breasts in half to make smaller Chicken Cordon Bleu. Roll chicken and tuck sides in as much as possible. Secure with a toothpick. Dip in butter, roll in bread crumbs. Place on a paper towel and set in the freezer for 1 hour.

I place in individual bags after 1hour of freezing and then into bigger bag.

Place in a large zip top bag, label (Chicken Cordon Bleu 350 degrees 35 minutes)

To serve: Place frozen Chicken Cordon Bleu on a aluminum foil covered cookie sheet in the oven at 350 degrees for 35 minutes. Serve warm with a green salad and breadsticks For more information and recipes visit: http://www.freezerdinner.com/

Harmony (sister-in-law) tried them after they were frozen and said that they were indeed yummy. I really liked them with steamed broccoli.