Courtney's Italian Chicken Cordon Bleu

Courtney's Kitchen Chronicles: An Unexpected Italian Delight

As a busy businesswoman, my weeknights are often a whirlwind of meetings, deadlines, and late-night calls. Finding the time and energy to cook a wholesome meal can feel like an Olympic sport. More often than not, I find myself staring blankly into the refrigerator, hoping for inspiration to strike. And sometimes, it does! One such evening, the culinary muse whispered “Italian Chicken Cordon Bleu” in my ear, despite the fact that my pantry was looking rather bare. I decided to embrace the challenge and use what I had on hand.

The result? A surprisingly delicious, comforting dish that has become a new weeknight staple. The aroma of garlic and Italian herbs filled my apartment, a welcome change from the usual scent of takeout containers. As I sat down to enjoy my creation, I realized that sometimes, the best meals are born out of improvisation. It's a reminder that cooking doesn't always have to be a complex, meticulously planned affair. It can be a spontaneous act of creativity, a way to transform simple ingredients into something truly special.

This experience sparked a newfound appreciation for the art of making do. It reminded me that culinary limitations can often lead to unexpected culinary triumphs. It’s about embracing the challenge and trusting your instincts. Who knew that a seemingly empty fridge could inspire such a satisfying meal? It's a lesson I'll carry with me, both in the kitchen and in the boardroom. After all, resourcefulness is a valuable asset, no matter the context. And in this case, it led to a delightful Italian escape, right in the heart of my busy week. I encourage you to embrace your inner chef and try creating your own culinary masterpiece with whatever you have on hand. You might just surprise yourself.

The joy of cooking isn’t just about following a recipe; it’s about the process, the experimentation, and the satisfaction of creating something delicious from scratch. Even on the busiest of weeknights, there’s something therapeutic about chopping vegetables, stirring sauces, and letting the aromas fill your kitchen. It’s a way to disconnect from the pressures of the day and reconnect with yourself. So, the next time you find yourself staring into a seemingly empty fridge, don't despair. Embrace the challenge, get creative, and see what culinary magic you can conjure up. You might just discover your new favorite dish.

Step-by-step

• Preheat oven to 350
• Start out by taking thawed out chicken breast and slicing in half, lengthwise. This can be done easily by placing the breast flat on the cutting board and using a large sharpened knife, place your hand on top of the chicken and push firmly down while slicing through the middle. Think butterflying.
• Pound out the chicken breast to about 1/4 of an inch as evenly as possible to ensure even cooking.
• Salt and pepper both sides of each breast. Spread a few diced tomatoes on, or a good amount of marinara over one side of the chicken breast. Sprinkle with Italian seasoning or fresh julienned Italian herbs and also the minced garlic. Slice the fresh mozzarella thinly and place on top of the sauce/tomatoes and herbs, followed by thin slices of salami.
• Starting from the tip of the breast, roll the chicken breast over on eachother, either halfway or into a sort of spiral which I prefer, because it looks beautiful when it's cut open.
• Secure the chicken breasts if necessary with a toothpick or string, I find if you roll it like a spiral you dont need to secure it. Mix the 2 eggs and milk in a bowl. Have breadcrumbs/flour out on seperate plates.
• Dip each breast into the flour, then egg mixture, and finally the breadcrumbs. (I like to season the breadcrumbs well with Italian seasoning, salt, and pepper beforehand.)
• Place chicken on a oiled baking sheet and bake at 350 for 35-40 minutes.
• Another extra kick I add for crunch is basting it with melted butter once in the middle of cooking time, if I have time.
• This goes well with asparagus or pasta!