I'm not a steak eater, don't get me wrong, there is absolutely nothing wrong with a big, juicy still mooing steak (Yep, you heard me correctly, still mooing. I want to chase that bad boy around ) on a plate with a baked potato every now and then, but for one I can't afford steak that often and for two I'm just not much of a red meat eater. We eat a lot of chicken and pork, though.

So for this week's Tasty Tuesday I decided to post my two newest recipes for chicken. I say newest because they are ones I had never tried before. I'm sure many of you have heard of Chicken Cordon Bleu, so it won't be new to you. That's the first recipe. Sorry, I don't have any pictures of the results, they didn't last long enough to get any.

Chicken Cordon Bleu
4 boneless, skinless chicken breasts
8 slices of ham (I used those really thin slices that you can get at most grocery stores for $.99)
8 slices swiss cheese (I used provolone and it tasted just as good as swiss)
bread crumbs (I got enough out of one slice of bread. I made my own but I know a lot of people like the Panko brand.)

Preheat oven to 350F. Pound the chicken breasts. 1/4 to 1/2 inch works best. Once you've pounded the chicken to the desired thickness, lay 2 slices of ham and cheese on top of the breasts. I put the ham slices down first, then the cheese. Stagger the slices as well so they cover the whole breast or as much of it as possible from end to end. Once you have your ham and cheese situated on the breasts, start with one end of the chicken breast and start rolling it all up together. Once you have it rolled pin it in the middle with a toothpick and place it in the pan you plan on baking it in. Once you have all your chicken rolled and placed in the pan, sprinkle the bread crumbs evenly across the tops of the breasts. Bake for approximately 40-45 minutes.

The next recipe was my own concoction and even though it gave us all some serious heartburn afterwards, it was amazing. I literally used what I found in my fridge to make the stuffing.

Bacon Wrapped Mozzarella Jalapeno Stuffed Chicken Breasts
4 boneless, skinless chicken breasts
Half a package of uncooked bacon
Half a bag of shredded mozzarella
1 Tbsp. minced garlic (The Old World kind you get in a jar)
1 Tbsp. jalapenos (you may want to cut back on the amount since that's what gave us all heartburn. LOL)
1 tsp. Tony ChaChere's Creole Seasoning
1 tsp. garlic salt w/pepper (The garlic salt I have already has the pepper in it)

Preheat oven to 350F. Pound the chicken breasts to about 1/4 inch thickness. Mix cheese, garlic, jalapenos, creole seasoning and garlic salt in a bowl. Spread the mixture evenly over the surface of each chicken breast. Roll the chicken breast and pin it in the center with a toothpick. Wrap two slices of bacon around each breast and pin the ends with toothpicks. Put them in the pan you plan to bake them in. (I put butter in the bottom of the pan.) Bake for approximately 1 hour.


Both of these recipes turned out really well and I will definitely be making them again. Hope you enjoy this week's Tasty Tuesday. :D