Friday, January 11, 2013

Mini Chicken Cordon Bleu for two

Do make time for one another? Sometimes it is so easy to just get into the rut of life. Go to work, come home, have dinner, put on a show, go to bed. Stop the rut. Shake it up a little. Let your partner know that you are willing to put forth the effort. Stop waiting for your partner to make the first move!
Romantic Tip: On a special night, dim the lights and put on some soft music. Then undress leaving a trail of your clothes from the front door to the bedroom.
Today I am bringing you a tasty favorite of mine. Chicken Cordon Bleu. This recipe is perfect for 2 people. Enjoy!
Mini Chicken Cordon Bleu for two
6 skinless, boneless chicken tenders
3 thin slices Fontina cheese cut in half to make 6
3 slices ham cut in half to make 6
1 tablespoon all-purpose flour
1 tablespoons parmesan cheese
1/2 teaspoon paprika
3 tablespoons butter
1/4 cup dry white wine
1 chicken bouillon cube
1/2 tablespoon cornstarch
1/2 cup heavy whipping cream

Pound chicken tenders as thin as you can with a tenderizer. 
Place a cheese and ham slice together 
roll to help keep the cheese from oozing out once it is melted
Place on each chicken tender. 

Fold the edges of the chicken over the filling, and secure with toothpicks. 

Mix the flour, Parmesan, and paprika in a small bowl, and coat the chicken pieces. 

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. 

Add the wine and bouillon. Reduce heat to low, cover, and simmer for 20 minutes, until chicken is no longer pink and juices run clear. 

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened.

 Pour over the Chicken. Serve warm. 

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