Old favorite

My mom got this recipe from a bacon package when we were kids and we always liked it. We discovered a delicious applewood smoked ham from the deli at Graul’s. I”m not usually a big ham fan but this is so good. Fabulous on breakfast sandwiches. It got me reminiscing about this recipe.

Chicken with ham and cheese and bacon

  • 1 boneless, skinless chicken breast per person
  • 1 slice deli ham per serving
  • 1 slice swiss cheese per serving
  • 2 slices bacon per serving
  • 1/4 cup white wine (optional)

Preheat oven to 375.  Place chicken breasts between two slices of wax paper and pound with a meat pounder or rolling pin until flattened.  Place a slice of ham and a slice of swiss cheese on each flattened breast.  Roll each chicken breast around the ham and cheese.  Place two slices of bacon per serving on a cutting board and place a chicken breast on top.  Roll bacon around chicken and place each bacon wrapped chicken breast in a ceramic baking dish.  Bake about 1 hour, turning chicken halfway through.  About 5 minutes before serving, remove and pour off bacon fat.  Pour white wine over chicken and return to oven for 5 more minutes. 

Serve with steamed broccoli to lessen the guilt!

Feeding a fussy five year old

My 5 year old is not a good eater.  I try to remember that once upon a time I was also a very fussy eater – if you follow blog, you have probably figured out that I lost that trait a while ago.  I hate to come home from work to a fight about dinner so she rarely eats what we are eating.  We’ve been trying to think of some ways to get her to branch out a little bit and I remembered a recipe that my mom used to make for us when we were kids.  She got the recipe from a bacon package and it was a family favorite – chicken with ham and cheese and bacon.  It was one of the earliest things I learned to make that I thought was somewhat impressive.

When I was in college I was in a special program at school and the leaders prepared dinner for us several times a year.  At some point it was suggested that one of the students could fix the dinner and I agreed to prepare a dinner for about 50 people.  I decided to make this chicken and green beans and mocha mousse.  Dinner was on a Sunday night and I went to the facility on Sunday at around noon to get everything ready.  That was the moment when I discovered that the administrator who had purchased the ingredients for me had bought frozen bone in chicken breasts to save money.  I didn’t know how to bone a chicken breast but by the 20th one, I wasn’t too bad at it.  I don’t think I have ever let anyone else do my grocery shopping since then.

The dinner was great – my husband loved it and with the broccoli, we finally had a colorful dinner.  Sadly, it was not a hit with the 5 year old.  We’ll wait a couple of years and try again.  If you make extra, this makes great leftovers.  (The part that wasn’t eaten by the 5 year old was very much appreciated by the dog!)

Chicken with ham and cheese and bacon

  • 1 boneless, skinless chicken breast per person
  • 1 slice deli ham per serving
  • 1 slice swiss cheese per serving
  • 2 slices bacon per serving
  • 1/4 cup white wine (optional)
Preheat oven to 375.  Place chicken breasts between two slices of wax paper and pound with a meat pounder or rolling pin until flattened.  Place a slice of ham and a slice of swiss cheese on each flattened breast.  Roll each chicken breast around the ham and cheese.  Place two slices of bacon per serving on a cutting board and place a chicken breast on top.  Roll bacon around chicken and place each bacon wrapped chicken breast in a ceramic baking dish.  Bake about 1 hour, turning chicken halfway through.  About 5 minutes before serving, remove and pour off bacon fat.  Pour white wine over chicken and return to oven for 5 more minutes.  Since the bacon and cheese make this a heavier dish, serve with a healthy vegetable like spicy broccoli.

Spicy Broccoli

  • 2 heads of broccoli, trimmed into florets
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/4 tsp red pepper flakes

Steam broccoli until tender crisp.  Heat oil with garlic and red pepper.  Put broccoli in a serving dish and toss with oil mixture.  Serve.