Chicken Cordon Bleu

I hope everyone had an excellent Halloween.  I know we did.  We took the boys trick or treating in my mom's neighborhood.  We had our traditional grilled cheese and tomato soup dinner before going out - seriously the perfect comfort food.

The boys had a great time.  There was a big group of my sister's friends and Otto couldn't get enough of the big kids.  Are you ready for the reveal?  We were the Justice League.

Mike was Superman, I was Wonder Woman, Otto with Green Lantern, and Eddie was Batman.  I loved Otto's little muscle suit.  He's been wearing the mask and Green lantern ring for a couple weeks now.  I even got him to recite the Green Lantern oath.

It was awesome.  Mike's Superman shirt had a detachable cape and everything.  Eddie's gauntlets were the best part of everyone's costume.  Little man walked most of the way.  When his pumpkin got to heavy to carry, he set it down and kept on walking.

The best guess for our family costume goes to...

Michelle from Sunshine and a Summer Breeze!

And now food.

GO make this for dinner tonight.  I'm not even kidding.  It's completely delicious, wicked easy, and 10 to 1 you already have the ingredients you need on hand.  Just sayin'.

One Year Ago: AB's Biscuits

Chicken Cordon Bleu

From Mel's Kitchen Cafe

Ingredients:

3 boneless, skinless chicken breasts, cut in half (like you're butterflying, but finish the cut)

12 slices deli honey ham

1 cup Panko bread crumbs

2 tablespoons butter, melted

1/2 pounds thinly sliced 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

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 cup finely grated Parmesan cheese

Directions:

1. Coat a 9" x 13" baking dish with non-stick cooking spray.  Preheat oven to 350 degrees F.
2. In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
3. Lay the chicken breast halves in a single layer in the baking dish.  Top each breast with two slices of ham and 2 slices of Swiss cheese.  It's okay for the ham and cheese to overlap, as long as the entire breast is covered.  Sprinkle bread crumbs over the top of the chicken.
4. Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.
5. 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 and salt.  Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes.  Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese.  Stir until the cheese is melted.  Keep the sauce warm.
6. Remove chicken from oven, plate, and top with sauce.

See that tasty looking spoonful of corn in the background?

That darlings is the BEST CORN SIDE DISH EVER!!

I'll be sharing the recipe Monday.