All the serving pieces are clean, the leftover baked goods have been given away or eaten, and the decor has been packed up after Catherine’s 50s bridal shower. Only a few things are left over in the aftermath, and last night I used up a couple of them. We had some Swiss cheese and black forest ham left over from my ham and cheese party rolls, so I decided to make up a variation of Chicken Cordon Bleu.
Dijon Chicken Cordon Bleu
- 3 boneless, skinless chicken breasts
- a few slices of ham per each chicken breast
- a few slices of Swiss cheese (I used 1.5 slices per breast)
- ~ 2 Tbls butter or margarine
- ~ 2 cloves garlic
- ~ 1.5 Tbls flour
- ~ 2 Tbls dijon mustard
- ~ 6 oz chicken stock
- 1 package sliced baby bella mushrooms
- salt and pepper
Melt the butter in a saucepan on medium heat and add the garlic, salt, and pepper. Once the butter is melted, add the flour and whisk together well. Add the chicken stock and dijon mustard and let it all hang out in the pot for awhile, stirring every so often while you work on the chicken. With a sharp serrated knife, cut each breast almost in half, stopping before completely cutting through it. Open it up and place the ham and cheese in the opening, then close it back and secure with a toothpick. [You could also pound it thin and roll it up with the cheese and ham inside.] Repeat with the other chicken breasts and lay in a baking dish. Top the chicken with the mushrooms, then pour the sauce on top. Bake in a 375° oven for about 35 minutes.
Best use of leftovers I’ve had in months!