Cream Cheese Chicken

What you need:

4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese

1 tablespoon of chopped parsley

1 tablespoon of onion, minced

2 teaspoons of lemon juice
1/4 cup flour

1/2 teapoon garlic salt

1/8 teaspoon pepper
1 egg, beaten
1/2 cup corn flake crumbs
(I halfed this portion and it was perfect)

Pre-heat oven to 350. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick.In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture, then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.

 

Website

Chicken Cordon Bleu

Easy Chicken Cordon Bleu
4 large chicken breast
4 slices deli ham
4 slices swiss cheese
1/4 cup flour
1 egg, beaten
1/2 cup seasoned bread crumbs
2 Tbsp finely shredded Parmesan cheese
1/4 tsp garlic salt

Place the flour in one shallow bowl, the beaten egg in another, and the bread crumbs, parmesan, and salt in another. Make a pocket in the chicken breasts by cutting them in half lengthwise almost all the way through. Leave one side intact. Place a piece of cheese on a slice of ham and roll up. Stuff into the chicken "pocket". Secure with toothpicks if necessary. Dip chicken into the flour, then into the egg, then into the crumb mixture. Place in a greased 9×13" pan. Repeat with remaining chicken, ham, and cheese.
Bake on bottom oven rack at 450° for about 10 minutes. Lower temperature to 400° and bake for 25-30 more minutes or until chicken is done.

Sauce:
1 Tbsp butter
1 Tbsp flour
1/2 cup + 2 Tbsp milk
1/2 tsp chicken bouillon
1/4 tsp salt
1 tsp Dijon mustard
1/4 tsp Worcestershire sauce
2 Tbsp parmesan cheese
Melt butter in a small saucepan. Whisk in flour, then milk. Add remaining ingredients and bring to a boil, whisking constantly. Boil for at least one minute.

Recipe

(Don't use such thick pieces of chicken, but still good)