Easy Lemon Chicken Cordon Bleu

Even though the husband and I try not to eat meat super often (usually only once or twice a week) we both REALLY love chicken. My husband will usually pick a steak over a chicken dish if we go out but since beef is expensive and a little more challenging for me to cook well, we do a lot of chicken at home. This is a recipe that I have made a lot and it is delicious! It isn't the traditional chicken cordon bleu (usually coated in breadcrumbs and accompanied with a mustard sauce) but we both love it, especially the husband who hates anything with mustard in it.

Unfortunately since we found out about our little guy on the way, I haven't been able to cook (or even look at) raw chicken. I wasn't even able to eat it without gagging a little until a month ago. I can eat it fine now if I don't have to prepare it, but if it's raw forget about it. Thus, there aren't any step by step pictures to go along with this recipe because I didn't actually make it recently. But...I HAVE made it in the past and it's quick and easy enough for a weeknight meal but also turns out well as a freezer meal. I hope you guys enjoy it and I can't wait to make it again after our little dude is born!


What you need (original recipe from canyoustayfordinner.com)

- Chicken Breasts (1 for each person), butterflied
- Thinly sliced ham (1 for each person)
- Provolone cheese (1 for each person)
- 1 lemon, sliced thin
- Coconut oil (or olive if you prefer)
- Seasoned salt and pepper
- Dried parsley


Directions

- Preheat oven to 400 degrees

- Line a baking sheet with parchment paper and set aside

- Butterfly each chicken breast to look like this

(picture from canyoustayfordinner.com)

- Season the inside of each butterflied breast with salt and pepper

- Place a piece of ham and a piece of cheese on on half of the butterflied breast. You may need to tear the ham and cheese a little so it doesn't extend over the edges of the chicken

- Fold the other half over and secure with a toothpick

- Brush the top of the breast with oil and generously season with salt, pepper and a little dried parsley

- Put a lemon slice on top of the chicken bundle

- Repeat until all the chicken breasts are filled and seasoned

- Bake for 20 minutes and serve!

(picture from canyoustayfordinner.com)

Ham Scalloped Potatoes

I love potatoes. Give 'em to me in any way, shape or form and I love them. It's a good thing that they are naturally gluten free and also cheap! The other day I saw a recipe for Ham Scalloped Potatoes from the Pioneer Woman and I knew I had to try them! I halved the recipe and added some green onion at the end. They were delicious! The husband and I ate these and a salad for dinner and were completely full, but you could serve this as a side dish if you prefer. It is a little bit involved, especially if you have to cut the potatoes yourself (like me) but the results were wonderful! Hope you enjoy!

What you need

- 1.5 lbs potatoes (I used yukon)
- 1 T butter
- 1 small onion, diced
- 1.5 C cubed ham
- 3/4 C half n half
- 3/4 C heavy cream
- 1/8 C white rice flour
- 1 C grated monterey jack cheese
- 1 C grated sharp cheddar
- Black pepper to taste
- Green onions (optional)





Directions


- Melt the butter over medium heat in a large skillet

- Add the onions and cook until they just begin to brown

- Add the ham and cook 3-5 minutes until it heats through

- Remove from heat and set aside

- Wash and slice up your potatoes. You want them to be as thin as possible. If you have a mandolin this part of the recipe will be super quick. If you're like me and don't have one of those then I sympathize with you on how long this will take.

- In a microwave safe bowl add the half n half and heavy cream (this is NOT a healthy recipe people...just accept it and move on)

- Nuke it in the microwave about 20 seconds, just to take the chill off

- Add the flour and lotsa (since that's a word) black pepper and stir well

- Combine the two grated cheeses and set aside

- In a buttered casserole dish layer 1/3 of the potatoes

- Next add 1/3 of the ham and onion mixture

- Add 1/3 of the cream mixture

- And top with 1/3 of the cheese combo

- Repeat this process 3 more times until all the layers are finished

- Cover with foil and bake at 350 for 40 minutes

- Remove the foil and bake for another 20-30 minutes until hot and bubbly

- Top with green onion and let it cool slightly

- Serve and enjoy! (I forgot to take a picture of the husband's plate...sorry!)