Friday, March 15, 2013

Cornflake Cordon Bleu with Creamed Spinach Mashed Potatoes

Cornflake Cordon Bleu
4 boneless, skinless chicken breasts, butterflied
8 slices deli ham
8 slices swiss cheese
6 cups cornflakes, coasely crushed
2 eggs, beaten
1/2 cup sour cream
 Tbsp dijon mustard
salt and pepper to tase

Preheat oven to 425.  Season chicken with salt and pepper.  Arrange breading station - bowl with eggs then another with the cornflakes.  Dip chicken in eggs then cornflakes.  Place on greased baking dish.  Bake 20 minutes.  Mix together sour cream and mustard. Remove chicken from oven.  Top with a dollop of sauce, cheese then ham.  Return to oven and bake until cheese is bubbly.

Creamed Spinach Mashed Potatoes
4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
1/2 cup cream
Salt and pepper
1/4 teaspoon freshly grated nutmeg
 Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.

Squeeze the water from spinach in a clean dish towel.

Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.

Source: Rachael Ray

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