Chicken Cordon Bleu

1-2 lbs. of chicken tenders
1 lb black forrest ham (sliced from the deli)
swiss cheese
Large can cream of chicken soup
salt and pepper

Put the thawed chicken between two pieces of saran wrap. Pound chicken until flat. Salt and pepper the chicken. Put a slice of ham and cheese on top. Roll chicken around itself and set side by side in a casserole dish. Cook until no longer pink (approx. 30 minutes). For the last 10 minutes cover with a layer of ham and soup. This makes extra soup so it goes good with mashed potatoes or rice.

Crispy Parmesan Chicken

1 1/2 C. Seasoned croutons, crushed
1 1/2 oz Parmesan cheese (either grated fresh, or not fresh works also)
1 tsp. dry parsley
1/4 tsp Garlic salt
2 Egg whites
1 T. water
1 Lb boneless, skinless chicken breast or strips (thawed)

Preheat oven to 450, combine crushed croutons, cheese, garlic salt and parsley. In another bowl, whisk egg whites and water. Dip chicken in egg mixture, then crumb mixture. Arrange on Pizza pan or stone (I just use a cookie sheet lightly sprayed) Bake at 450 for 14-16 minutes or until no longer pink, and outside is crispy.

Approximately 350 calories and 19 grams fat/serving.

We use ranch with the chicken, and a side of spaghetti with marinara works really well.

Pesto Pizza

To support the new theme of the Blog I thought I would add a pizza recipe. I love Pesto and so here is a pesto pizza that is quick and easy,

Any Pizza Dough
Store bought Pesto in Deli Area
1lb chicken
Mozzarella Cheese
Any other toppings you like

Follow instructions for your pizza dough
Cut chicken into pieces and saute
add pesto for your sauce
place chicken and cheese
Bake for 15 minutes