Chicken Cordon Bleu

I haven't made this in ages. Chicken breast pounded flat. Got to get it really flat--this could have been flatter. Layer of ham. Do a "burrito" wrap around slice of cheese. I used munster. Seared along the seam in peant oil. I could have let it go longer. Then into oven to finish. Sauce is a standard Bechamel with munster and Parmesan and s&p. I learned this recipe from the chef at Boone's Hall. The sides are Brussell sprouts from our CSA. Sauteed in onions and then finished off in chicken stock. Thanks, Peter, for that technique. The other side is spaghetti squash served with sauteed cherry tomatoes, onions, garlic and finished with capers, basil, and anchovy paste.