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| We woke up before the sun each morning - breathtaking over the Atlantic Ocean, isn't it? |
We have thoroughly embraced Spring, despite its fairly late arrival! My friends in Kansas are experiencing snow this week, so I won't complain any further! We have made two trips to the beach, one freezing and full of the stomach bug and one absolutely spectacular! We were fortunate enough to be invited to a friend's family beach house in South Carolina. It was terrific (as Owen says)!!! We got to visit with old friends, adopt a new set of grandparents (thanks Annie for sharing!) and listen to the waves crash on the shore as we fell asleep each night. DE-lightful.
My favorite part of the week was seeing the boys discover their love of the sea! Elliott was adorable - he loved raking the sand under his fingers and eating all the sand toys. Owen was all about the "sea" as he called it. He was perpetually in the water, getting buckets of water for his sand castles, and fishing for "seafood" for dinner.
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| I taught Owen how to make drippy castles. Growing up I spent endless days on the beach with my cousins and sister making spectacular drippy castles! |
The night before we left for the beach, I made a delightful Skinny Chicken Cordon Bleu. As I have mentioned before, I am not a ham fan. But lately, the tide has been turning - what the what? I never thought there would be a day when I'd voluntarily purchase and cook with ham. Alas, the day has arrived!
www.skinnytaste.com
~ serves 6 ~
Ingredients
Cooking spray
12 thin sliced (36 oz total) skinless boneless chicken breasts, 3 oz each (I used 4 large chicken cutlets)
Salt and fresh cracked pepper
1 large egg (I had one egg in the fridge, so I made due and added a little water)
2 large egg whites
1 tbsp water
1/2 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
5 oz (6 slices) thinly sliced lean deli ham, sliced in half (I didn't slice the ham or swiss in half and totally should have)
6 slices (4.4 oz) Sargento reduced fat Swiss cheese, cut in half (Trader Joe's has pre-sliced low fat Swiss)
Instructions
Preheat oven to 450°. Spray a large non-stick baking sheet with cooking spray. Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper. (My grocery store sells thinly sliced chicken cutlets so I didn't need to pound them any thinner.)
Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down. (I neglected to put the seam side down on one breast and as it cooked it popped open and was a bit of a mess.)
In a medium bowl, whisk eggs and egg whites along with water to make an egg wash. (I only made four cutlets, so one egg with some water was plenty.) In another medium bowl, combine breadcrumbs and parmesan cheese. Dip the chicken into the egg wash, then into the breadcrumbs. Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.
Makes 12
Bon Appetit!
