Open Face Chicken Cordon Bleu

4 Servings
Chicken French
Main Dish ham cheese Chicken French

4 Boneless cken Breast
1/2 tsp t
1/2 tsp per
2 tbs Unsalted ter
8 nach leaves trimmed
4 slices led ham
3 oz, or 1 cup Gruyere Cheese coarsely ted

Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in skillet over medium heat until foam subsides. Saute chicken, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn chicken over, then top each cutlet with 2 spinach leaves, 1 slice of ham (folding it to fit) and 1/4 cup cheese. Broil 3 inches from heat until cheese is melted, 1-2 minutes


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Chicken Chutney Skillet Saute

This simple one pan chicken dish has a homemade chutney that is flavored with curry powder, green grapes, dried fruit, mustard seed and lemon juice.

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Best Buffalo Chicken Dip Ever

12 Servings

mexican chicken wing Spicy Appetizers

8 ounce am cheese softened
2 cans (9.75 oz each) cken breast shredded
1 cup Hot sauce
1 cup Bleu cheese ad dressing
1 1/2 cup Bleu cheese crumbled
Assorted fresh vegetables
1 bag tilla chips

1.Stir cream cheese in a 9" deep pie dish until smooth. Stir in remaining ingredients. 2.Bake at 350A F for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.


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Bacon-cheese Topped Chicken

4 Servings
Chicken
American
Bake cheese chicken bacon honey mustard Main Dish Chicken American

1/2 cup on mustard
1/2 cup ey
4 1/2 tsp Oil
1/2 tsp on juice
4 boneless cken breast halves
1/4 tsp Salt and per
dash rika
2 cups hroom fresh
2 tablespoon ter
1 cup Monterey jack cheese shredded
1 cup ddar cheese shredded
8 on strips partially cooked
2 tsp sley

In a bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375? for 20-25 minutes or until a meat thermometer reads 170?. Sprinkle with parsley.


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Bacon-cheese Topped Chicken

4 Servings
Chicken
American
Bake cheese chicken bacon honey mustard Main Dish Chicken American

1/2 cup on mustard
1/2 cup ey
4 1/2 tsp Oil
1/2 tsp on juice
4 boneless cken breast halves
1/4 tsp Salt and per
dash rika
2 cups hroom fresh
2 tablespoon ter
1 cup Monterey jack cheese shredded
1 cup ddar cheese shredded
8 on strips partially cooked
2 tsp sley

In a bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375? for 20-25 minutes or until a meat thermometer reads 170?. Sprinkle with parsley.


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