Chicken Cordon Bleu

We sell this great deli ham seasoned with rosemary that I've been looking for reasons to write about. I decided to try cooking something I've never made before, and I found this dish here...

http://allrecipes.com/recipe/chicken-cordon-bleu-ii/detail.aspx

I only needed 4 servings, so I cut the chicken, ham, and cheese quantities to 4. The rest of the ingredients stayed the same. I used our 6 oz. boneless skinless breasts, but I wished I would have used 4 oz. You need them to be flattened as much as possible. This is a service that we offer to our customers at work if requested. I also got the cheese and ham sliced a little thicker than usual, thinking more is better. This was unnecessary.

I broke the slices of ham and cheese in half and arranged to the pieces to fit on the breast better. And I'm not a wine enthusiast, but I happened to have an unopened bottle of white zinfandel in the house. I drank what was left after fulfilling the recipe requirements, which made the evening much more interesting.

Other than the modifications I mentioned, I followed the steps of the recipe as listed. The end result was fantastic. I don't have a lot of experience making sauces, but this part of the recipe was the best. It tasted wonderful. Maybe this is the wine talking, but I had a lot of fun making this recipe, and it was very easy to do once I had tracked down all the ingredients.

Everyone in our house agreed this is one of our new favorite dishes, even the finicky kids.

More and more, I am convinced that anybody can cook delicious new and exciting meals with just a little planning and a willingness to try.