Chicken Cordon Blue #2

This is something that I just put together no recipe while I did it so I will try and write it down for  you.

Chicken Cordon Blue
2 chicken breasts
4 small slices of Canadian Bacon
2 slice of swiss cheese
1 egg, beaten
Breading
1/2 cup parmasean
1/2 cup bread crumbs
1 tsp garlic powder
Salt and Pepper to taste
Preheat 350
1. Between saran wrap beat out chicken breasts until about 1/2 inch thick. Then lay down 2 slices of canadian bacon and a slice of swiss cheese per breast. Then roll up, you can use tooth picks to secure if you want to, or just keep them rolled in your hands to bread.
2. Mix breading in a shallow dish, and egg in a seperate shallow dish.
3. Dip rolled chicken in egg and then roll in breading and place chicken seam side down on a cookie sheet.
4. Cook in oven for 20-30 minutes until outside is golden brown and center of chicken is cooked through, when in doubt cut one open.

Simple as that!

Also on the plate for dinner was corn bread muffin (alas from a box) and noodles and candied carrots see this post for recipe on the carrots (I make them so much now no need to look for a recipe).

Crunchy Chicken Strips and Candied Carrots

Talk about kid friendly meal! Oh, and husband friendly! HA HA HA!

Crunchy Chicken Strips
5 PTS
3/4 pound(s) Chicken breast, skinless, boneless, raw, sliced into strips (2 breasts)
1 large egg(s), mixed with a tbsp of water
1 cup(s) cornflake crumbs
1/2 cup Parmesan cheese
1 tsp garlic powder
Instructions
1. Using a food processor get the corn flakes the size of panko crumbs. (I have tried it with panko crumbs and the corn flakes are better, much more crunchy!)
2. Mix the Parmesan cheese and garlic powder with the corn flakes.
3. Mix eggs with water.
4. slice chicken into strips. season with salt & pepper, and dunk the chicken into the eggs and then the corn flakes and cheese mixture.
5. Bake in the oven at 450 for 15-20 minutes until golden brown and crispy. Serve with ranch dressing or BBQ to dip.

Candied Carrots
2-3 carrots, peeled and cut into coins
1/2 cup water
1/2 tbsp butter
1 tbsp apricot preserves
1. Put carrots and water in a sauce pan and cook on medium high heat until carrots are cooked through.
2. Drain off any excess water, in empty sauce pan melt butter and preserves, then toss carrots in mixture and serve while hot.

*These are so easy, the carrots, and a great way to add a new twist to an easy side dish.
*Thanks to Relish for the inspiration behind this meal!
 
Dad helped make this meal, and literally he liked it so much that he made it with mom and Molly's help the very next night. The dinning room chair is very movable for Molly she is joining me in the kitchen for almost every meal I make to oversee everything. So cute, but in my little kitchen it sometimes can be very limiting.
 

Then mommy said, "Smile Molly!" and then ba-dow, this is the picture I got. She is getting better on her smiles! Poor daddy: our ceiling is a little low for our pot rack, and he is a little tall for the pots hanging from said pot rack!

 Linked to Tasty Tuesday, Tempt My Tummy Tuesday, and Tuesday at the Table.