Paula Deen's Chicken Cordon Bleu Pasta

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Paula Deen: Chicken Cordon Bleu Pasta

1 cup panko
3/4 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 boneless skinless chicken breasts, pounded to 1/4-inch thickness
1 tablespoon Dijon mustard
1/4 cup olive oil

In a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
Brush both sides of chicken breasts with mustard.

Dredge chicken in breadcrumb mixture.
In a large skillet, heat 2 tablespoons olive oil over medium heat.

Add chicken, and cook for 4 minutes.

Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes.

Cut chicken crosswise into 1/2-inch-thick slices.

Creamy Cheesy Ham Pasta

2 tablespoons butter
2 cloves garlic, minced
3/4 cup chopped deli ham
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1/2 cup shredded Gruyère cheese
3 cups hot cooked fettuccini pasta
In a large skillet, melt butter over medium heat.
Add garlic and ham; cook for 2 minutes.
Add flour, salt, and pepper; cook for 2 minutes, stirring constantly.
Gradually stir in half-and-half.
Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened.
Add cheese, stirring until melted.
Add hot cooked pasta to pan, tossing gently to coat with sauce.
Serves: 2 (easily doubles)
Spoon Creamy Cheesy Pasta (recipe below) onto serving plates.
Place sliced chicken over pasta.
My own personal note: I substituted the half and half for evaporated skim milk to save calories.

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