Chicken Cordon Bleu

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
•  6 slices Swiss cheese
• 4 slices cooked ham
• 1/2 cup seasoned bread crumbs 
• 2 eggs
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1/4-1/3 cup white wine

Directions

Preheat oven to 350 degrees F

1.  Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and ham slices on top of each breast. Roll up each breast, and secure with a toothpick. Dip in stirred egg, then coat in breadcrumbs.  Put a pat of butter on top of each breast. Place in baking dish
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted.
5. Sauce: Mix cream of chicken soup, sour cream, lemon juice and wine in a sauce pan over medium heat. Add salt and pepper to taste. Once at a boil, cover and reduce heat to low. Let simmer while chicken cooks.  
6. Serve chicken over a bed of rice and pour sauce on top. Enjoy!

Baked artichoke

INGREDIENTS

Artichoke
Lemon
Olive oil
Salt
Pepper
Minced garlic
Parsley
Parmesan

PREPARATION

Remove the stem of the artichoke. Cut about one inch off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.

Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Season with salt and pepper. Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals.
Wrap the artichoke in aluminum foil. Bake at 425°F/220°C for one hour 20 minutes. When done, serve with extra parsley, lemon wedge and your favorite dipping sauce. Enjoy!