Chicken Cordon Bleu

This ultra fancy sounding dish is actually really simple to make! That is if you don't mind getting your hands a little dirty...this is one of Jordan's favorite recipes because it is so rich and decadent.

Chicken Cordon Bleu
1 package of Chicken Cutlets
1c Plain Bread Crumbs
1 Egg, beaten
1/4 lb Ham
4 wedges Laughing Cow Creamy Swiss
2 Tbsp Butter, melted

Preheat the oven to 350°
Put one chicken cutlet on a cutting board or sheet of saran wrap. If the cutlet is a little small, you can use two and overlap them a little in the middle. Fold a slice of ham in half and place in the middle of the chicken. Take one wedge of soft cheese, form it into a little oval, and put it in the middle of the ham. The cheese should be perpendicular to the chicken. Roll the chicken into a pinwheel, as tight as you can. Take the roll and dip it into the beaten egg and then into the bread crumbs. Place, seam side down on a pan, and pour butter over the top. Bake for 20-25 minutes, or until cooked through.

Notes/Substitutions: I almost always serve Chicken Cordon Bleu with Rice Pilaf; it's how my mother always served it, and I find that the flavors really compliment each other. Another great side is French-style green beans called "Haricot Vert" (which just means green beans, in french....) my favorite way to prepare them is as follows:

Lemon Haricot
1 Tbsp butter
1/2 tsp Garlic, minced
2 Tbsp Lemon Juice
1/2 lb Haricot Vert (thin, French-style green beans)

Melt the butter in a large skillet on medium heat. Add the garlic and cook for 2-3 minutes, or until it just starts to brown. Add the green beans and cook for 4-5 minutes, add the lemon juice and cook another 2 minutes. They key is to cook the beans until they are just heated through so that they stay crunchy - overcooking leads to mushy beans!

S'more Brownies

This is a sort-of-homemade, completely delicious recipe that anybody can make!

S'more Brownies
1 pk Brownie Mix
Water, Oil and Eggs as needed*
1 1/2 sleeves of Graham Crackers, crushed
1 stick Butter
1 pk Mini Marshmallows

Preheat the oven according to the directions on the brownie package. Combine the graham cracker crumbs and butter and press into a greased 9x13" pan. Prepare the brownie batter according to the package and pour over the graham cracker crust. Bake according to the package. Remove the brownies from the oven and set on the counter, sprinkle the mini marshmallows over top - just enough for a single layer over the brownies. Turn on the broiler and wait a few minutes for the temperature to raise. This is a very important step -- if the broiler is not hot enough, then the marshmallow will dry out instead of toast. Put the brownies back into the oven on the top rack and watch the marshmallows closely. Once they turn a nice golden brown, they're done! Just cool and enjoy!

Notes/Substitutions: Any brownie mix works with this recipe, but I really like the Ghirardelli brand mixes. I like to make this in a 9x13 pan for an almost equal  mix of all the parts, but you could certainly make this in a smaller pan for more brownie per bite!