Chicken Cordon Bleu Recipe

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This delicious Chicken Cordon Bleu Recipe is designed for 2,
but you can size it up for company.

This gourmet recipe is served sliced over Alfredo fettuccine. Delish!
You can round this meal out with a fresh green salad and
soft bread sticks.

This recipe comes from a Better Homes and Gardens cookbook.

2 large boneless, skinless chicken breast halves (roughly 4 oz. each).
1 T. snipped fresh basil or 1 tsp. dried basil, crushed.
Fresh basil is exceptionally delicious.
1/4 tsp. finely shredded lemon peel
2 thin slices prosciutto or fully cooked ham slices
2 thin slices provolone or mozzarella cheese
2 T. butter

1. Trim any visible fat; rinse chicken breasts & pat dry.
2. Place chicken breasts between wax paper or plastic wrap & pound to 1/8 inch thickness.
3. In a small bowl, mix basil & lemon peel. Set aside.
4. Lay chicken breasts flat; place 1 slice of prosciutto or ham on chicken & 1 slice of cheese on ham.
Sprinkle half of chicken breast with basil/lemon mixture.
Roll chicken breast long ways jelly roll fashion.
Secure with wooden toothpick.
5. In medium skillet, melt butter & cook chicken rolls uncovered for 25 to 30 minutes on medium heat or until juices run clear. Turn to brown & cook on both sides. Remove toothpicks.

Basil Alfredo Fettuccine:
4 oz. dry fettuccine
1 T. butter
1 T. fresh basil, snipped or 1 tsp. dried basil, crushed.
1/4 tsp. finely shredded lemon peel
1/2 cup half and half or light cream; bring to room temperature.
1/3 cup grated Parmesan cheese

1. Cook pasta according to package directions.
2. Meanwhile, melt butter in a saucepan; stir in basil and lemon peel.
3. Add room temperature half and half or light cream & Parmesan cheese.
4. Heat slowly until thickened slightly.
5. Add pasta to sauce; stir to coat.

To serve:
Divide pasta between two plates. Cut chicken rolls into 1/2 inch thick slices. Arrange slices on top of pasta.
Enjoy!

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