Jeanie's March Chicken recipes

CHICKEN CORDON BLEU II (allrecipes.com)					serves: 6
6 skinless, bonelss ch breast halves				6 T butter
6 slices swiss cheese				1/2 c ch broth
6 slices ham				1 T cornstarch
3 T flour				1 c heavy whipping cream (or half and half)
1 t paprika
Pound ch breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2"
of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the
flour and paprika in a small bowl and coat the chicken pieces.
Heat butter and cook chicken until browned on all sides. Add the bouillion. Reduce heat to low,
cover, and simmer for 30 min until chicken is no longer pink and juices run clear. Remove the
toothpicks and bag in freezer bag.
COOKING DAY: Heat the chicken in the oven at 350 10-20 min till heated through. While the ch
is heating, put cream mixture in small saucepan and whisk slowly until thickened. Pour over the
chicken and serve warm.
HOT'N'SPICY BUFFALO CHICKEN SALAD Serves: 6
1/3 c crumbled bleu cheese					2 T butter
3/4 c Ranch-style salad dressing					1/4 c Louisiana-style hot sauce
4 large skinless, boneless ch breast halves, cut into 1-in cubes
1 T vegetable oil					1 T salad seasoning mix
					3 heads romaine lettuce, chopped
Combine crumbled bleu cheese and ranch-style dressing; put into storage container. Season
cubed chicken with salt and pepper. Heat oil. Just before the oil starts to smoke, add the chickne
and cook to brown evenly, about 3 min. Reduce heat to low and add butter, hot sauce and salad
seasoning mix. Simmer until chickne is cooked through, about 5 min. Bag chicken, label and f
freeze.
COOKING DAY: Thaw and heat chicken (can serve cold if desired). Stir the dressing and
pour over the lettuce. Top salad with chicken and serve.
BOB'S MEXICAN STUFFED CHICKEN allrecipes.com Serves: 6
3 c crushed corn flakes				1/2 c finely chopped fresh mushrooms
1 T chili powder				1/2 med red onion, finely diced
1 (1.27 oz) packet dry fajita seasoning				6 skinless, boness chicken breast halved, pounded
1/3 c finely chopped red bell pepper				thin
1/3 finely chopped yellow bell pepper				1 1/2 c shredded cheddar cheese, divided
1/3 c finely chopped orange bell pepper				1/3 c salsa
				4 oz cream cheese
				toothpicks
Preheat oven to 350 degrees. Lightly grease baking dish. In a bowl, mix corn flakes, chili pwder
and fajita seasoning. In a separate bowl, mix the peppers, mushrooms and onion. Dredge the
chicken in the corn flakes mixture to evenly coat. Drop 1 t cream cheese, sprinkle 2 T
cheddar cheese, and 1/6 of the vegetable mixture. Top with equal amounts of salsa. Carefully
roll the breast halves over the filling. Seal seams with toothpicks, then dredge again with corn
flakes mixture. Arrange the chicken in the baking dish. Bake 30 min. Top with remaining cheese
and bake 10 min or until juice runs clear. Allow to cool, bag, label and freeze.
COOKING DAY: Bake 350 20 min or till heated thoroughly.