This week’s demo

Chicken Cordon Bleu

This can be served as a nice meal for the family or – nice enough for company too!

Take your CHICKEN BREASTS -according to how many people you are feeding

While they are semi-defrosted – cut them in half, so that they are not too thick. Place on cutting board, cover with parchment paper and use a meat tenderizer to pound them thinner. Sprinkle with a bit of A Spice Affair GPS

I used about 1/2 pkg CREAM CHEESE and 2 tsps of Everything Onion mixed in. (This was good enough for 6 chicken rolls)

Spread a thin layer onto the chicken breast. Top with some thinly sliced HAM. Then top with some shredded mozzarella cheese.

Now – have 3 dishes lined up for dredging the chicken- one with flour, one with a whipped up egg, and one with Panko/Bread Crumbs and some GARLIC CRUSH. Roll the chicken breast up – then roll into the flour, then the egg and then the crumbs. Place on pan for the oven or the air fryer. Takes about 10 – 15 min to bake.

Meanwhile The GARLIC CRUSH PASTA SAUCE

2 Tbsp BUTTER melted in saucepot

stir in 2 Tbsp FLOUR and stir while cooking for 1 min.

Slowly stir in 2 cups of

MILK or HEAVY CREAM

and 1 Tbsp GARLIC CRUSH

2 Tbsp Tomato Sauce or Crushed tomatoes

– stir until heated and thickened.

Then add 1 Tbsp PARMESAN CHEESE and add a bit of grated mozzarella cheese.

Serving: plate up some cooked pasta, a bit of the sauce, top with the Chicken Cordon Bleu and pour sauce over top and serve with some greens – broccoli, beans or green salad and enjoy!

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