Chicken Cordon Bleu

6 skinless, boneless chicken breast halves

6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch 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 the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

 

 

 

Cheese and bacon covered chicken

2 tablespoons vegetable oil

6 skinless, boneless chicken breast halves

1/2 cup teriyaki basting sauce

1/2 cup Ranch-style salad dressing

1 cup shredded Cheddar cheese

3green onions, chopped

1/2 cup bacon bits

1 tablespoon chopped fresh chives, for garnish

 

Preheat oven to 350 degrees

In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

 

Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.

Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with chives and serve.

Garlic Chicken

4 teaspoonscrushed garlic

1/2 cup olive oil

1/2 cup dry bread crumbs

1/2 cup grated Parmesan cheese

4 skinless, boneless chicken breast halves, sliced in half to thin

 

Preheat oven to 425

 

Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.

 

Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Flan

1 cup white sugar

3 eggs

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 tablespoon vanilla extract

Scrape the insides out of one vanilla pod and add it as well. If you do not have a vanilla pod you can skip this step.

Preheat oven to 350 degrees F (175 degrees C).

 

In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round warm glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

 

In a large bowl, beat eggs. Beat in condensed milk, evaporated milk. vanilla and vanilla paste from pod if using until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

 

Bake in preheated oven 60 minutes. Let cool completely.

 

To serve, carefully invert on serving plate with edges when completely cool.