Can you believe today is the first day of December! I am not sure where the last few months went! We still have a few inches of snow on the ground. The other day it was a nice sunny, 32-degree F day, which melted some of the snow. By the end of the week it should be in the 40’s, which will melt more snow. Even though I prefer summer, I do love the crispness of the fresh air when it is cooler. There is no pollen or other pollutants in the air. It is great to fill your lungs with clean air!
I still have a few recipes to post from my Thanksgiving dinner. The day before Thanksgiving is always busy for me as I spend many hours preparing for the big dinner day! Ironically, after all that cooking there is not dinner for Greg and me. Last year we went out to a sports bar and it was packed. We waited what felt like forever for our food. This year I planned a head a bit. I made extra mashed potatoes for Wednesday’s night dinner. From our local meat market, Federals Market, I purchased two stuffed chicken rolls. All I needed to do was quickly bread them, put together the sauce and let them cook on the stovetop. For once we had a nice dinner on Thanksgiving eve!! Sometimes I do make my own stuffed chicken rolls – but normally I purchased them to save a lot of time and cleanup. It is a great go-to meal plus the chicken is tender with a lot of flavor. Chicken Cordon Bleu is one of my favorite meals but the sauce can be rather high in calories and fat. By making your own you can control it better and it still can be delicious!
Stuffed Chicken Rolls:
4 large boneless skinless chicken breast halves
4 slices fully cooked smoked ham
4 slices Swiss cheese (or Artistan Swiss Cheese that is shredded)
¼ cup flour
¼ cup grated Parmesan cheese
½ tsp rubbed sage
¼ tsp smoked paprika
¼ tsp white pepper
Egg wash, buttermilk, optional
¼ cup grapeseed oil (or your choice of oil)
1/2 to 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
½ to 1 cup chicken broth
1/4 to 1/2 cup Light cream
1 ounce Pinnacle Whipped Vodka
Chopped fresh parsley, optional
Rinse chicken, partially dry with paper towels, place chicken on a cutting board between two pieces of clear plastic food wrap. Flatten chicken to 1/8 inch thickness using a mallet. Place one piece of ham and cheese on each chicken breast. Roll up and tuck in ends; secure with a toothpick or cooking string. (Use a brown toothpick as the color toothpicks will bleed into the food. Yes, I have made this mistake!) Combine the flour, Parmesan cheese, sage, paprika, and pepper. Coat the chicken on all sides. You could dip the chicken in buttermilk or egg wash if you want a thicker breading. If you have time you can place the chicken in the refrigerator for an hour allowing the breading to set. In a large skillet heat grapeseed oil and brown the chicken. Combine sauce ingredients and pour over the chicken. Cover and cook on low until cooked. Remove toothpicks and garnish with parsley if desired. I like to add a little arrowroot after removing the chicken to thicken the sauce.