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Easy Chicken Cordon Bleu

Ingredients

  • 1 stick of Salted Challenge Butter, melted

  • 1 cup of panko bread crumbs

  • 1 cup of grated parmesan cheese

  • 1 teaspoon of dried parsley

  • 8 thin sliced chicken breasts

  • Salt and pepper

  • 8 slices of good quality deli ham

  • 8 ounces of Challenge Cream Cheese, softened

  • 1 1/2 cups of shredded Swiss or Gruyere Cheese, about 6 ounces

 

Directions

  1. Preheat oven to 400 degrees.

  2. Combine melted Challenge Butter with panko, parmesan cheese and parsley. Divide crumb mixture among 8 cupcake wells. Press crumb mixture halfway up the sides.

  3. Season chicken with salt and pepper on each side. Place one chicken breast on top of each cupcake well followed by a slice of ham. Press in chicken and ham to conform to the shape of the cupcake well.

  4. In a small bowl, combine cream cheese and grated Swiss. Divide cheese mixture among wells.

  5. Fold the sides of the chicken over to cover cheese mixture. Use toothpicks to secure if needed.

  6. Place in oven and bake for 20-25 minutes, or until chicken is cooked through. Let cool for about 10 minutes. Flip cupcake pan over to release chicken. Place each perfectly filled chicken breast on a serving plate and serve!

Serves 8

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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