Dinner on Dec 9, 2007

Chicken Cordon Bleu

4 boneless skinless chicken Breasts

4 thin slices deli ham (I used black forest)

4 slices Swiss cheese

1 egg

1/2 c. milk

1 cup crused corn flakes

1/2 tsp garlic powder

1/2 tsp. pepper

1 tsp. parsley flakes

1-2 tsp. Essence (recipe below)

Flatten chicken to 1/4" thickness. Season one side with garlic powder, pepper, and parsley. The other side with Pepper and Essence. On the Essence side place a slice of the ham and the slice of cheese. Roll up, tuck in the ends and secure with toothpicks.

In a small bowl , wish egg and milk. In another bowl put your crumb. Dip chicken in egg mixture then roll in crumbs.

Place on a greased baking sheet. Bake at 350 for 40-45 min or until chicken juices run clear.

Discard toothpicks beofre serving

ESSENCE

5 TABLESPOONS SWEET PAPRIKA
¼ CUP SALT
¼ CUP GARLIC POWDER
2 TABLESPOONS FRESH GROUND BLACK PEPPER
2 TABLESPOONS ONION POWDER
2 TABLESPOONS CAYENNE
2 TABLESPOONS DRIED OREGANO
2 TABLESPOONS DRIED THYME

COMBINE WELL AND STORE IN AN AIRTIGHT CONTAINER IN YOUR SPICE CABINET FOR UP TO 3 MONTHS