Chicken Cordon Bleu

Once again rummaging through the fridge, looking for some sort of inspiration for dinner, I found a little ham and cheese that was left over from making sandwiches earlier in the week and I knew I had some chicken in the freezer. So I said to myself, Let’s have stuffed chicken for dinner tonight along with some brown rice and some vegetable. So here is how I made chicken cordon bleu that night.

  •  I took the chicken breasts out of the freezer and defrosted them under some running cold water.


  • Using some doubled over plastic wrap, I carefully pounded the chicken breast until it was really thin. Then dredged it in some seasoned bread crumbs and set them aside.



  • As you can see in the picture, the black forest ham is twice the size of the smoked Gouda cheese, but the cheese is twice as thick as the ham because I like it gooey.


  • Fold the ham over the cheese and place it on one side of the pounded chicken breast, then fold the chicken over the ham so the chicken kinda seals the open part of the ham. This will help keep the cheese inside the chicken breast while it cooks. If you want you can use tooth picks to help keep the chicken together.


  • Cook over a medium heat until golden brown about three to four minutes then carefully turn over to cook the other side for about the same amount of time.



If you want, place the chicken on a pan and place it in the oven to keep warm while you make the rest of them, that is, if you have a big family or cooking for a lot of people.



Chicken with Red Onion, Thyme, Lemon and Pasta

Since my wife and I are still a little sick and our throats still hurt, I threw this together one evening knowing that it would taste good, be good for us and it would be soft on our throats going down.

I took 3 large chicken breasts and poached them in the water I was going to cook the pasta in. Took the chicken out and let them cool a little while I cut a red onion into large dice.

I then sautéed the onions in a tablespoon of oil until they became soft, then added a tablespoon of diced garlic and 6 to 8 sprigs of thyme to the pan.  Cooked that together for a few minutes and then added ½ cup of lemon juice and a ½ cup of the pasta water to the pan. Let that simmer for a minute or two.

onions with thyme

Adjust the salt and pepper to your liking and serve it over the pasta. It is quick, easy, delicious, and good for you too.

chicken, red onion on pasta

Enjoy ~

Chicken Pot Pie

There was a “cold front“ that came through Florida last week and as a tribute to my wife’s New England upbringing I thought I would make my version of chicken pot pie. So I started poking around the fridge and here is what I came up with.

1 large onion, 3 medium carrots, 3 celery sticks all chopped into medium pieces and set aside.

cut veges

Cut 4-6 red potatoes into small pieces, boiled them for about ten minutes then tossed them into some ice-cold water to stop the cooking because we are going to cook them again with everything else.


Start with four 6 oz chicken breasts and cut them into uniform chunks like in the picture.

whole chicken breast

chopped chicken brast

Dust them in some seasoned flour and sear them off in the pot you will be making the stew in then remove and set aside on a plate.

floured chicken

seared chicken

Now take the vegetables you already cut and sauté them with some garlic, when soft add the potatoes and the chicken cook for a few minutes. Add a quart of chicken stock or broth and a cup of heavy cream.

Reduce the heat to simmer and let cook for about an hour uncovered, stir occasionally to make sure nothing sticks to the bottom. It will thicken as it cooks and makes the house smell really good.

Before serving, taste and adjust the salt and pepper to your liking.

chicken pot pie in a bowl

As a side note, by using the potatoes instead of puff pastry you are saving some calories so you can have another bowl or two.