I've made this before, and it is always a hit. Last night was no different. I had two slices of ham leftover from the previous night, some baked chicken breasts, and some really awesome Irish cheese (which was gifted to us over the weekend).
I call this inside-out Chicken Cordon Bleu. It is so good, and so easy. Real stuffed chicken is a pain to make. You have to pound out the chicken breasts, place cheese and ham on the pounded-thin chicken, roll it all up, then secure with toothpicks or string, and bake. A real pain. This way is easy.
Take some baked chicken breasts, then slice, cube or chunk it onto a plate. Top with some shreds, cubes or slices of ham (I use thin shreds of the sliced ham, to make it stretch to feed a family). Lastly, top each pile of chicken and ham with a white cheese, Swiss being ideal, but a white cheddar is also very tasty. Heat until the cheese is melty. That's it.
I had baked the chicken breasts the night before, while baking potatoes, as a way to have something quick and easy to make the next night, as well as a way to use the oven's baking capacity (potatoes don't take very much room in the oven). Just before serving, I sliced the chicken directly onto the plates, then topped with shreds of ham, and slices of cheese. I microwaved each plate, to heat through, and served. This is truly one of those dishes that my family thinks is fabulous. It's better than just ham, or just chicken. The combination of the two meats together, along with the cheese is amazing. Really good, really easy. Inside-out Chicken Cordon Bleu.
Yum! I wish we had some ham, but we don't. Otherwise, this would be on the menu for tonight's supper.
ReplyDeleteHi live and learn,
DeleteIt is a wonderful thing when you have enough of whatever ingredients you need for a dish. And well, this one was super easy.
Have a great day!
That looks delicious!!!!! Send some my way, OK?
ReplyDeleteWe've been using up "little of this and little of that" from all over the freezer and pantry. I'm running out of ideas. I have some potatoes that are getting old and I need to do something with them tonight. I will freezer dive to see if I have a steak that I'll slice up and fry with onions. Then I'll make home fries and small pot of rice and it will be Lomo Saltado and Peruvian dish. I should use red onions but I don't have them and I should have some tomatoes but I only have canned tomatoes so I'll use those. It will still be good.
I used all my frozen black beans that I cooked during Christmas and the canned corn is gone and that went into making two batches of corn and black bean salad. I have that for lunch today with a small salad.
Alice
Hi Alice,
Deletehmmm, sliced steak with onions sounds delicious. I've never heard of Lomo Satado. I'll look it up! I was about to say that we're about out of canned veggies, here, too. But then I remembered the cupboard full of canned pumpkin and canned yams, and in the pantry the canned tomatoes. But we are about out of canned corn, green beans and peas. Enjoy your Peruvian supper!
That looks so good!
ReplyDeleteThanks, Carol!
DeleteThat looks so yummy!
ReplyDeleteAngie
Thank you, Angie!
DeleteQuick, easy prep. Using up small bits of meat. Melted cheese. Fantastic! I will definitely be using your fantastic "recipe". Thank you for sharing.
ReplyDeleteHi Jayne,
DeleteIt was so easy and quick, but most of all really tasty. Have a great day!
That sounds great! I've never attempted chicken Cordon Bleu. I'm kinda lazy. ;) But this, I could do!
ReplyDeleteHi Kris,
DeleteI've made it a couple of times for special occasions. I do think it's a lot of work. I'll usually stuff multiple chicken breasts at a time, and freeze, ready to cook, later. This "method" is much simpler, and tastes just as good. You're not lazy.; you just have better things to do with your time.
Have a great day!