SUMMER SKILLET CORDON BLUE

My husbands favorite meal is Chicken Cordon Blue, and although I can make a really good Chicken Cordon Blue, if you ask my husband I don't make it enough. Can you blame me...it's not the easiest dish to make. It's really time consuming, and pretty heavy in my opinion. So, shortly after my husband and I got married I created this version. It has all the flavors of a traditional Chicken Cordon Blue, plus some fresh-from-the-garden additions for summer. It's made in one skillet and comes together in about 20 minutes.

If you're a chicken cordon blue fan as well, I think you'll like it. You can also try my Chicken Cordon Blue Vegetable Casserole, for another easy twist on this classic dish.

One of these days, probably on a special occasion, I'll get around to making the real thing. Next time I do...I promise I'll share it!

SUMMER SKILLET CORDON BLUE

(Mindi Original)

4 boneless, skinless chicken breasts

1 T. olive oil

salt & pepper

4-8 slices deli ham (My favorite is smoked ham, sliced thin. I put about 2 slices on each chicken breast.)

12 fresh basil leaves

8 fresh tomato slices (about 2 Roma tomatoes)

1 C. swiss or mozzarella cheese; grated (or 4 thick slices)

1. In a large skillet heat the olive oil or medium-high heat.

2. Season the chicken breasts with salt & pepper.

3. Sear the chicken in the hot oil, searing for about 4 minutes per side. Turn the heat down to medium-low, cover and allow the chicken to cook through. Depending on the thickness of your chicken, it could take anywhere from 5-10 additional minutes. If your chicken breast are on the thick side, you may need to add a couple tablespoons of water or chicken stock to the pan.

4. About 2-3 minutes before the chicken in done, remove the lid and top each chicken breast with ham, tomato slices, fresh basil leaves and cheese. Cover and allow to finish cooking.

5. Serve immediately.

6. Serves 4.