Recipe: Chicken Cordon Bleu...evolved

It's been awhile. I actually have two other drafts sitting here that I never finished/published. My bad.

I am not really big on cooking. Josh is a way better cook than I am, so I prefer that he do the cooking. However, he does it for a living, so he doesn't really want to come home and do it some more.

My favorite thing to make is Chicken Cordon Bleu. It is so, so simple to make and it is absolutely delicious. But I also like to change things up a bit. I have made all kinds of changes to my trusty Chicken Cordon  Bleu recipe, and here's the latest evolution.

Sorry for the crappy picture. I should have used my camera, not my phone. I am ashamed to say those mashed potatoes came from a box, also.

For each person/serving you will need:

1 Chicken Breast

2 Pieces of Turkey Bacon (you can use pork if you want)

2 Slices of Provolone Cheese (or Swiss, or whatever kind of cheese you prefer)

Salt

Pepper

2 Toothpicks

First you'll want to preheat your oven to 350F. Next, take each of your chicken breasts and pound them so they are an even thickness. The thinner the better. I usually shoot for about 1/4 inch. Salt and pepper both sides. Place two pieces of cheese on top of the chicken breast. You'll want to put them next to each other. They can be overlapping; you just don't want them perfectly on top of one another. Place a piece of bacon on top of the cheese. Now take the whole thing and roll it up like a sleeping bag. You'll probably have to hold the cheese and bacon in place while you roll. Stick one toothpick in to help hold it together while you wrap the other piece of bacon around the outside. Stick the other toothpick in through the bacon to hold it in place. Bake for 30 to 35 minutes, or until the chicken reaches 165F. You can also throw another slice of cheese on top for the last few minutes if you like it extra cheesy. :)