Chicken Cordon Bleu

My mom calls this a poor man's version of cordon bleu, though I doubt financial status affects how delicious this is! Plus, it's not breaded, so it skips the time-consuming task of breading the chicken. The gravy is super creamy and we love it served over garlic mashed potatoes.

6 skinless, boneless chicken breasts
6 slices ham, deli style
6 slices Swiss cheese
1/2 tsp paprika
1/2 tsp garlic salt
1/2 tsp salt
1 (10 3/4 oz) can of cream of mushroom
1 C heavy cream

Stuff breast cavities with ham and Swiss cheese. Mix spices, rub into chicken pieces. Place breasts in 9x13" pan. Mix soup and cream; pour over chicken. Cover with foil. Bake at 350 degrees for 1 1/2 hours. Serve with rice, garlic mashed potatoes, or baked potato.

Teriyaki Chicken

Who doesn't love a good Teriyaki meal?!?! Jamie Massie is really earning her place at our exchanges! This was a tasty, subtle teriyaki, though I'm thinking there's a little missing from her directions to get it to this point....

1/2 C soy sauce
1/3 C brown sugar
1 tbsp ginger
2 cloves chopped garlic
2 tsp sesame oil
4 chicken breasts

Marinate no longer than 4 hours.

I'd guess that she had a little extra to glaze over the veggies and chicken after cooking them both... Jamie??

Key West Chicken Marinade

This chicken tastes like something you'd have sitting at a restaurant on the beach in the Bahamas! Jamie Massie does it again! She served this with some rice (She uses bazmati rice cooked with chicken stock instead of water- good enough it should have gotten it's own picture).

3 tbsp soy sauce
1 tbsp honey
1 tbsp oil
1 tsp garlic
1 tsp lime juice
Chicken strips

Marinate at least a half hour, but no more than 4. Cook by your preferred method until cooked through.

Fried Chicken

Real southern fried chicken from a real southerner! Joni Joiner has immediately endeared herself to everyone with her accent, openness and this recipe! She later disclosed that she totally made this up. It must just come standard in southern genes...

4 Chicken breasts

4-6 drumsticks

2 1/2 C flour

2/3 C buttermilk

2 eggs

1 tsp garlic powder

1 tsp paprika

1 tsp dried marjoram

1/2 tsp ground sage

salt and pepper to taste

peanut oil for frying

Add the flour and all the spices to a large bowl. In a separate bowl, add the buttermilk and egg; beat slightly. Use a large skillet to heat oil to medium high(oil should be a half inch deep). When oil gets hot, take each piece of chicken and coat in the flour mixture then dip into the liquid mixture then once again in the flour. Carefully add to the oil. Continue with all pieces and fry each side for 20-25 minutes or until tender (usually 40-45 minutes total time). Cover with a lid while frying for more moist pieces.

Keep in mind she made this recipe up, so you can vary the spices to fit your taste. Or just trust the professional! ;) Also, she served this with a gravy, but I just realized that I haven't gotten it yet. I'll post it as a comment as soon as I do!

Ritz Chicken

I was surprised by a creamy extra umph when I tasted these homemade chicken nuggets. I have determined that I will never again dip chicken nuggets (or various other battered chicken recipes) in butter or egg again! Easy, delicious, and completely kid friendly! Thank you, Sheree Mowers! And thanks again for hosting!

1 lb chicken
1 C Parmesan
1 1/2 pkg Ritz crackers
1 C vanilla or plain yogurt
salt
pepper
seasoning

Cut chicken 1" or use chicken strips. Put yogurt in a pie pan. Smash crackers and mix with remaining ingredients in another pan. Coat chicken in yogurt, then in cracker mix. Place on a greased cookie sheet and cook at 350 degrees until chicken is done(about 10-15 minutes).

Parmesan- Dijon Drumsticks

Drumsticks are so moist and juicy, then add that to the full and robust flavor of this breading... Jessica Pace, you are welcome ANYTIME!!! ;)

3 C fresh white breadcrumbs made from firm white sandwich bread
1 C freshly grated Parmesan cheese (about 3 oz)
6 tbsp chopped fresh parsley
4 tsp onion powder
1 tbsp Hungarian sweet paprika
1 tbsp dried oregano
2 tsp salt
1 1/2 tsp ground black pepper
1 1/2 C butter (3 sticks)
1/2 C plus 1 tbsp Dijon mustard
24 chicken drumsticks

Preheat oven to 350 degrees. Butter 2 large rimmed baking sheets. Combine breadcrumbs, Parmesan, parsley, onion powder, paprika, oregano, salt and pepper in large bowl; stir to combine. Melt butter in small saucepan over medium-low heat. Remove from heat; add all mustard and whisk to blend. Brush drumsticks generously with butter mixture, then roll in breadcrumb mixture, coating drumsticks completely. Arrange drumsticks on prepared baking sheets. Bake drumsticks until golden brown and cooked through, about 1 hour. Serve warm or at room temperature within 2 hours.

Chicken Parmesan Bundles

I got this recipe from Kraft. I'm not typically a huge spinach fan, but I loved the blend of cheeses and spinach wrapped in chicken, rolled in a Ritz and Parmesan breading, then smothered in marinara... Makes eating spinach (a SUPER good for you veggie) quite tolerable!

4 oz cream cheese, softened {I used neufchatel. Lower fat}
1 (10 oz) pkg frozen, chopped spinach, thawed, well drained {I had a can and it seemed fine...}
1 1/4 C Mozzarella cheese
6 tbsp Parmesan cheese, divided
6 small boneless, skinless chicken breast halves, pounded to 1/4 inch thickness
1 egg, beaten
10 Ritz crackers, crushed
1 1/2 C spaghetti sauce, heated

Heat oven to 375 degrees. Mix cream cheese, spinach, mozzarella, and 3 tbsp Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks if desired. Set aside.

Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam side down. In 9x13" baking pan sprayed with cooking spray.

Bake 30 minutes or until chicken is done. Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and additional Mozzarella.