Sunday, May 12, 2013

♥ Parmesan Crusted Chicken a la Cordon Bleu































This is really rather good for a quick fix casserole using some store bought ingredients mixed with homemade.

Parmesan Crusted Chicken a la Cordon Bleu

1 1/3 cups hot water
1 1/2 cups milk
2 tablespoons butter
1 box Chicken Helper® Parmesan crusted chicken
1 cup diced cooked ham
1 lb boneless skinless chicken breasts
1 tablespoon milk
2 tablespoons butter
1 tablespoon vegetable oil

Topping
1 tablespoon butter
1 cup shredded Swiss cheese

In 2-quart nonstick saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 12 minutes, stirring frequently, until pasta is tender. Remove from heat; stir in ham. Cover to keep warm. Sauce will thicken as it stands.

Meanwhile, cut each chicken breast into 3 to 5 slices, holding knife at an angle. Slices should be about 1/2 inch thick. Reserve 2 tablespoons seasoned crumbs (from Chicken Helper box). Place chicken in medium bowl. Add 1 tablespoon milk to moisten. Add remaining crumbs to coat chicken.

In 10-inch nonstick skillet, heat 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken to hot butter mixture; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink.

Meanwhile, in 7-inch skillet, melt 1 tablespoon butter; stir in reserved 2 tablespoons crumbs. Cook over medium heat, stirring frequently, just until crumbs are brown. Remove from heat.
Place pasta in serving dish; top with chicken and sprinkle with buttered crumbs and cheese.

http://www.bettycrocker.com/recipes/parmesan-crusted-chicken-a-la-cordon-bleu/ff8314e9-b4e6-4bbf-a479-c9967dfab342

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