OPEN FACE CHICKEN CORDON BLUE

1/2 c. plain bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
4-6 thin, boneless chicken breasts*
6 oz. thin-sliced deli ham
6 oz. thin-sliced Swiss cheese

Preheat oven to 350 degrees.

Place the bread crumbs, salt, and pepper in a gallon-size food storage bag. Shake to combine. Rinse the chicken breasts with cool water, and place a few at a time in the bag and shake to coat. Repeat until all chicken breasts are coated.

Place chicken breasts on a lightly-sprayed, foil lined baking pan, and bake uncovered for 25 minutes. 

Remove from the oven, and top each breast with an equal amount of ham and cheese. Place back in oven and continue cooking for an additional 10 minutes, or until cheese begins to melt. Serve immediately.


*You can use regular chicken breast halves, (they will be thicker) or slice them in half horizontally to make thin pieces of chicken. 

SIDE DISH

EASY ORZO WITH LEMON ROMANO

2 cups orzo pasta (dry)
1 clove garlic, minced  (can use fresh or 1 teaspoon minced in water)
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons dried parsley
1 lemon
salt & pepper
1/4 c.  Romano cheese

Cook orzo pasta as directed.  Careful not to overcook.  Drain in colander and rinse lightly with cold water to prevent sticking. (leave pasta in the colander)

In the same pan you cooked the pasta in,  melt the butter and olive oil.  Sauté garlic for about 1 minute.  Squeeze the juice of 1 lemon into the pan and stir to combine with butter and olive oil.

Place the orzo back in the pan with butter and olive oil.  Lightly salt and pepper.  Add the parsley and cheese, stirring well to combine.

Serve immediately.