It’s Sunday night, not Saturday.
Saturday started at 7am when I beat the snooze alarm half-a-dozen times. The weatherman had predicted grey rain and possible snow flurries. Lucky for me the sun was peeking in through slats of the wood blinds. It was definitely cold, the heater had been running for some time, but there didn’t appear to be any clouds. I pulled the household together in record time and headed out the door to facilitate a mock 5k run at a metro park for 20 girls and their families. We had an awesome turn-out. I surveyed everyone bundled in warm coats, their medley of mittens and cozy hats and couldn’t help but be warmed by their presence. They were all smiling, all thankful to be together even on this 38 degree morning.
By 10am we ran. Or most of them anyway, I pretty much power walked. It was evident early on that I am going to be suffering in a couple of weeks when we are at our actual 5k event. There is no real reason why I haven’t trained this season – so I won’t make any excuses, but it doesn’t change the fact that I’m not ready. However, my team looks great. And that, makes me happy. The last runner made it back to start in 45 minutes, greeted with cheers and whistles. We celebrated our hard work with apple cider and cinnamon donuts. ( A little treat well deserved ). The rest of Saturday was motivated by the high of such a great morning.
Even on the busiest days, I still like to share a great meal with my family. One of my favorites is Chicken Cordon Bleu. Over the years I have borrowed inspiration from many baked chicken recipes to create this one. I will do my best to make it clear, but for the most part it is just a list of ingredients on a 3 x 5 note-card in my kitchen. Also, I unfortunately didn’t have any fresh parsley on hand this week, which is why you don’t see any green flecks in the breading, but believe me – it is an ingredient you don’t want to leave out if you have other options. This recipe also calls for Hollandaise Sauce. I’ve never made it from scratch and have found that the packets of McCormick’s work great. Plus, it cuts down on my time in the kitchen. Just be sure to include the optional lemon juice. I think it gives the sauce a nice zing.
Emily’s Chicken Cordon Bleu
1/2 cup dry bread crumbs
1/4 cup plus 2 Tablespoons grated parmesan cheese
1 1/2 Tablespoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs beaten
1 cup milk
4 boneless,skinless chicken breasts
4 thick slices of deli ham and swiss cheese
pre-cooked crumbled bacon
Pound the chicken breasts flat between wax paper and set aside. In a medium bowl mix together the first 5 ingredients. In another bowl mix together the eggs and milk. Dip each chicken breast first into the milk and eggs, then dip one side of the chicken breasts into the dry mixture. Lay the half-breaded chicken into a lightly sprayed casserole dish, breading side down. Lay a piece of ham, a piece of cheese and a sprinkle of crumbled bacon on top of each chicken breast. Then roll each each breast up, jelly roll style and secure with a toothpick.
Bake at 425 degrees for 30-35 minutes.
*While the chicken is cooking, prepare Hollandaise Sauce according to package directions, including the lemon juice. Serve the sauce over the chicken after it has been plated.