Dinner #3: Easy Chicken Cordon Bleu
2 slices white or wheat bread
4 slices deli ham
8 T cold butter
4 small chicken breasts (I used two large, and cut them in half lengthwise)
6 thin slices swiss cheese
Tear bread into uniform pieces and pulse in blender to make crumbs. Set aside. If you are using frozen chicken breasts, while they are still slightly frozen, place breasts between sheets of wax paper or resealable plastic bags and pound with a meat mallet (I used freezer paper and a hard ice cream spoon!) to 1/8 inch thickness; don't pound too thin or the breast could fall apart in rolling. If you are using fresh breasts, remove the extra fat and cut into the breast to remove the gristle. Then pound to flatten. Lay the flattened breasts side by side on a platter, sheet pan, or a sheet of wax paper. Preheat oven to 350 and grease a small baking dish (see mine in pic). Sprinkle each breast with salt. Add 1 slice of ham, 1 slice of cheese, and 1 T butter. Roll up the breasts tightly and tuck in the ends. Place them seam side down in the prepared baking dish. When you have all the breasts in the dish, top each with 1T of butter and 1/2 slice of remaining cheese (butter helps keep the chicken moist!). Bake 40 to 50min. Cover the dish with foil when the chicken browns, to prevent it from drying out. The chicken is done when it is no longer pink and is tender.