We had some roasted red peppers on hand (we almost always do). You can get the roasted red peppers in the grocery store or make them yourself. Here’s a quick and easy recipe for the peppers And, some leftover ham slices. We like Chicken Cordon Bleu and that was my plan for the ham. I could be a rapper? nah. Well to make a long story short, am I too late for that, I got this brain f-rt and came up with this patriotic Chicken Cordon Red White and Bleu.
Put a skillet on at medium high and eyeball about 1 tbsp. of olive oil. Turn the oven on at 350°F. Butterfly the chicken breast, cover with plastic wrap and pound the pieces thin with a meat mallet or the bottom of a sauce pan. Or, just use chicken tenders. Or, just go with those thin chicken breasts slices that you can get in the grocery store. Lightly sprinkle one side of the chicken with salt, black pepper and garlic powder. Put them in the skillet seasoned side down and season the other side. Cook for 3-5 minutes a side until the liquid coming out is clear and/or they are firm to a poke of your finger. Or they read 165° on a meat thermometer .
Put them in individual portion baking dishes or all of the pieces in a baking pan that is the right size for however many portions you are making. Cover the chicken with 1 layer of the roasted red pepper.
Then the boiled ham.
Then the cheese. We used fresh mozzarella tonight but any white cheese of your choice will work.
Then drizzle with some olive oil, sprinkle some grated parmesan and a little dried basil on top.
Put it the oven and when the cheese has melted to your liking, serve it up!
With some Chianti or any good red wine that you like.
Chicken Cordon Red White and Bleu
Ingredients
- 1 Chicken breast butterflied and pounded flat or just use chicken tenders
- 2 tbsp. olive oil 1 for frying chicken and 1 for drizzling on cheese
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 3 large slices roasted red peppers
- 2 slices boiled ham
- 3 thick slices fresh mozzarella or any white cheese of your choice
- 1 tbsp grated parmesan cheese
- 1/2 tsp. dried basil
Instructions
- Put a skillet on at medium high and add 1 tbsp. of olive oil. Turn the oven on at 350°F. Butterfly chicken breast, cover with plastic wrap and pound the pieces thin with a meat mallet or the bottom of a saucepan. Or, just use chicken tenders. Lightly sprinkle one side of the chicken with salt, black pepper and garlic powder. Put them in the skillet seasoned side down and season the other side. Cook for 3-5 minutes a side until the liquid coming out is clear and/or they are firm to a poke of your finger.
- Put them in individual portion baking dishes or all of the pieces in a baking pan that is the right size for however many portions you are making. Cover the chicken with 1 layer of the roasted red pepper.T hen the boiled ham. Then the fresh mozzarella.
- Then drizzle with some olive oil, sprinkle some grated parmesan and a little dried basil on top.
- Put it the oven and when the cheese has melted to your liking, serve it up!
- With some Chianti or any good Italian red wine that you choose
