Andrea's Chicken Cordon Bleu

Ingredients:

* 4 boneless, skinless chicken breasts
* Kosher Salt
* Black Pepper
* 8 thin slices of deli ham
* 16 thin slices of Gruyere or Swiss cheese
* 2 tsp Fresh or 1 tsp dried, crushed Thyme leaves
* garlic powder
* butter
* 1/4 cup flour
* 1 Cup Panko bread crumbs
* 1 tsp olive oil
* 2 eggs
* 2 tsp water

Preheat oven to 350 degrees F. lay chicken between two pieces of plastic wrap and lightly pound from center out with the smooth side of a meat pounder. Don't pound too hard our chicken will tear or form holes. Lay 2 slices of cheese on each breast, followed by about 1 tsp butter and a little garlic powder sprinkled on top, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with regular salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. You can use tooth picks to keep the roulades together. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving

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Southwest Chicken Taco Salad

4 heads of romaine lettuce

5 chicken breasts

2 cups chopped Roma tomatoes.

2 cups cooked black beans

2 cups of frozen or canned corn

1 package corn tortillas

Chipolte/Ranch dressing: see recipe below

Cook 2 cups of black beans to 4 cups of water

Cut corn tortillas into chips, or strips, and deep fat fry them in oil, or bake them for 5-10 minutes until crispy. oven set at 350 degrees to do so.

Rinse Romaine lettuce, and chop up into bite sized pieces.

Cook the chicken however you'd like, just make sure you cut it into bite sized pieces. You can boil it, fry it, bake it..anyway you'd like..they all work

In a large mixing bowl, mix together the lettuce, chicken, beans, corn, and tomatoes; Lightly coat the salad with the chipolte dressing. Place the tortilla chips on top of the salad and serve.

Chipolte/Ranch dressing:

1 packet ranch dressing mix

2 1/2 cups sour cream or cream cheese

2 T lime juice

3 T chipolte peppers

1 tsp ground cumin

2 T freshly chopped cilantro

Combine all ingredients, chill.

My Mom's Salisbury Steak Recipe

1 package ground hamburger
1 Tablespoon Worcestershire sauce
1 egg
1 cup bread crumbs
1-2 cups mushrooms button or sliced
1 medium onion
3 stalks celery
1 medium green pepper
1 package onion soup mix
2 cans cream of mushroom soup
1 cup sour cream
2 cups milk

In a mixing bowl, combine ground hamburger, Worcestershire sauce, egg, and bread crumbs. Form into patties and slightly brown the outside of the hamburger in the frying pan.

Meanwhile, chop vegetables.

In a separate mixing bowl, mix together cream of mushroom soup, onion soup mix, sour cream, and milk.

Place the patties in a casserole dish. Smother the patties with the chopped veggies, lastly pour the cream mixture over the top evenly.

Bake in the oven at 350 degrees for 45 minutes, or until thermometer placed inside the hamburger reads 155 degrees.

Caprese Panini

This is what I normally have for lunch. This and soup...normally tomato is the best, cause then you can dip your sandwich in the soup and go to town on that sucker. Anyway. All you need is:

1 Roma tomato
Pesto spread (basil)
Mozzarella cheese
2 slices of bread

Now here's the thing. I'm one of those crazy people where it really matter's what kind of everything you use..I like Roma tomatoes the best with this sandwich. I am also REALLY picky about my mozzarella cheese. I like my mozzarella cheese to be heavy cream based, soft and fresh. I also like like to use french bread or foccacia bread...but I also like to use that homemade bread..i think it's like Grandma's homemade or something..you can find it at the store. Anyway you can use whatever you want. I also like to saute up some mushrooms, cause sauteed mushrooms make everything better, or I'll fry up some bacon. It's basically a glorified grilled cheese sandwich. You can normally buy pesto spread at the grocery store. I like to get the fresh tub of it in the deli section, but it's your sandwich, you can do what you want. Or you can make it yourself.

On one side of the bread you spread the basil, on the other you spread butter and put it in the frying pan on med/hi heat. Put the cheese, tomatoes, and whatever else you want on there and wait till the cheese is melted and the other side of the bread is golden brown and delicious. Put together and enjoy.

My Amazing Chicken Fettucini Alfredo

Cook for your family!

8 chicken breasts
1 cup sweet butter
5 garlic cloves, minced
4 cups heavy cream
1/2 tsp pepper
1 Tbs sugar
1 1/2 Tbs basil
1 cup grated Parmesan cheese
1 3/4 cup mozzarella cheese
1 package of fettuccine pasta

Chop up chicken into bite sized pieces.
In a cooking pot, melt butter. Once the butter is melted and simmering, add the heavy cream. Heat for about 5 minutes, then add the parmesan cheese, and stir till melted. Once the cheese is melted, add the mozzarella cheese and stir till melted. Add the pepper, sugar, and basil.

Meanwhile, in a separate cooking pot, bring water to boil. Add the fettuccine to the boiling water and bring the burner down to medium. Cook until tender

Mix the chicken mixture in with the sauce and serve over the pasta.

The Perfect Sauce

I like to use this sauce for chicken and vegetables.
makes 2 servings

2 Roma tomatoes
mushrooms
2 Tbs butter
splash of milk
splash of whipping cream
2 Tbs cream cheese or sour cream
1/2 cup mozzarella cheese

Cut the tomatoes into chunks and throw in the pan with the mushrooms; depends on how much mushrooms you prefer, personally, I love mushrooms. Saute the tomatoes and mushrooms in the butter till mushrooms are a golden brown. Add the milk, whipping cream, and the cream cheese let simmer for a while, or until the cream cheese is melted and the milk is heated. Add the mozzarella and stir with a wire whisk until completely melted. keep the sauce from burning, which is the burner should be on medium.

If you'd like, you could put the chicken in with the tomatoes and mushrooms, and make the sauce around it. Therefore, by the time the sauce is done the chicken soaks in all the flavor and it is yummy.