What should I cook myself for dinner tonight?

I am making this tonight for my husband and me. I will serving it with steamed asparagus and a trifle for dessert. I cut the recipe in half and am using 2 small chicken breasts which I will cut and pound out to be 4 pieces. I will also us prosciutto instead of boiled ham. Leftovers will be fine for another meal later in the week. The recipe below is for 6.

Easy Chicken Cordon Bleu

Source: Mel's Kitchen Cafe

For the Cordon Bleu:

3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)

12 slices good quality deli ham

1 cup bread crumbs (preferably fresh)

2 tablespoons butter, melted

1/2 pound (8 ounces) thinly sliced Swiss cheese

For the Parmesan-Dijon Cream Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)

1/2 teaspoon salt

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 cup grated Parmesan cheese

*Note: Mel saves the heels of her bread and stores them in the freezer until she needs them then grinds them up quickly in a blender or food processor.

Directions:

Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.

Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.

Serve each chicken cordon bleu portion with warm sauce. Makes 6 servings.

NOTE: The website is below and has some great pictures of how to put the Chicken Cordon Bleu together.

Chicken Jambalya

Rice

Chicken

Broth

peppers

onion

Herbs and spices (cumin, bay leaf, - just to name a few)

you can also cut up a kielbalsa sausage or other type of sausage

easy to make and inexpensive

their are plenty of recipes you can find - just search on Jambalya . . .

Save your money for more booze. Go hunting for a cat. Put him in Wok with sweet and sour sauce.

Pasta Pasta Pasta !! always quick easy & affordable .. any type will do :)