It’s not whether you get knocked down, it’s whether you get up. –Vince Lombardi
- 5 boneless, skinless chicken breasts
- 8 ounces Swiss cheese, sliced
- 7.5 ounces ham, sliced
- 3 eggs
- 1 teaspoon water
- ½ cup all-purpose flour
- 1 (6-ounce) box chicken stuffing mix, finely ground (or use Italian style bread crumbs)
Honey Mustard Dipping Sauce
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- ¼ cup honey
- ½ tablespoon lemon juice
- 1/8 teaspoon onion powder
- 1/3 cup mayonnaise
For honey mustard, combine all ingredients until well blended. Keep refrigerated until ready to serve.
For chicken cordon bleu bites, preheat oven to 350˚ F. Cut chicken breasts into thin, 1½-inch squares (if breasts are thick, slice them in half to thin them out). Cut cheese and ham slices into 1-inch squares. Sandwich cheese and ham between 2 slices of chicken. Poke a toothpick through the center of the stacked items. (The toothpick holds everything together when rolling the items in the flour, egg, and crumb mixtures.)
Beat eggs and 1 teaspoon water in a shallow bowl. Place flour in a separate shallow bowl, and bread crumbs in another bowl. Dip the cordon bleu bite in the flour mixture, then roll in the beaten egg mixture, and roll in the stuffing crumbs. Set on a greased cookie sheet. Slide the toothpick carefully out of the bite after placing it on the cookie sheet. After you have dipped all of the bites, spray them with butter-flavored cooking spray. Bake, uncovered, 20 minutes. Serve with honey mustard dipping sauce. Makes about 24 bites.
Nobody can do for little children what grandparents do. Grandparents sort of sprinkle stardust over the lives of little children. —Alex Haley
- 3 whole chicken breasts
- 1 can each: cream of mushroom, cream of chicken and cream of celery soup
- 1/2 cup fruit juice
- Parmesan cheese
Place in 9×13 casserole dish. Mix: 1 can each cream of mushroom, chicken and celery soup. Add 1/2 cup fruit juice. Pour over chicken and bake at 350 degrees for an hour and 15 minutes. Sprinkle almonds and Parmesan cheese over the top when done.
“You must not rob your family of time that belongs to them.” — President Gordon B. Hinckley
This is an old-timer’s recipe from decades past. It’s a delicious classic.
- 1/2 pound fresh mushrooms sliced
- 2 T butter
- 1 14-oz. can chicken broth
- 4 chicken breasts (about 3 lbs.), boneless, skinless
- 1/4 cup butter (1/2 stick)
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup half and half cream
- 1/2 cup Parmesan Cheese
- 1/2 teaspoon dried rosemary
- 1 can (14 oz.) artichoke hearts, drained
Saute mushrooms in butter, set aside. In broth, simmer chicken breasts for about 20 minutes or until tender. Strain broth, measure 3/4 cup and set aside.
Melt 1/4 cup butter in saucepan and stir in flour, salt and pepper.
Layer chicken in 8×12-inch casserole dish. Top with drained artichoke hearts. Arrange sauteed mushrooms over chicken. Pour sauce over mushrooms.
Bake at 325 for 30 minutes. Serve hot.
A thankful heart is not only the greatest virtue, but the parent of all the other virtues. – Cicero
I got this recipe from Aunt Janet. It’s also an Allrecipes recipe.
6 boneless chicken breasts
1 12 oz. bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 Tablespoons Worcestershire sauce
Pour over chicken breasts in slow cooker and cover. Cook for 3-4 hours on high or 6-8 hours on low. Chicken is done when it shreds apart.
Thanks to Adam for this paleo-recipe for Chicken Tortilla(less) Soup!
- 3 pounds chicken breasts … 2 or more pounds of cooked chicken
- 3 tablespoons of oil of your choice, divided (coconut oil)
- 2-3 teaspoons of fajita or taco seasoning
- 1 large or 2 medium onions
- 6 cloves garlic, minced
- 2 jalapeno peppers, diced
- 1-2 poblano peppers, diced
- 2 quarts (8 cups) chicken stock
- 1 28-ounce can of fire roasted tomatoes (if you can’t find fire-roasted, you can either fire-roast your own, or just use regular canned tomatoes)
- Juice of 2 limes
- 1 cup cilantro, chopped
- Avocado and fresh cilantro for garnish
Instructions 1. Preheat your oven 375 degrees Fahrenheit (350 for convection). Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven. Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear. Using two forks, shred the chicken. Alternately, you can just chop the chicken into small pieces. 2. Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes. 3. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant. 4. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil. 5. [THIS STEP IS OPTIONAL] If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup. 6. Add the chicken, cilantro and lime juice to your bubbling cauldron of goodness. Taste to see what you’re in need of (salt? pepper? more of a kick?) and adjust as need be. 7. Serve nice and hot with some fresh cilantro and chopped up avocado to go on top. Maybe a wedge of lime if you’re feeling pretty tart, or some extra diced up jalapenos or poblanos if you need more heat. http://paleocomfortfoods.com/recipes/its-almost-summer-that-means-soup-right/#sthash.Wkuzxf8G.dpuf