Chicken Cordon Bleu and Rice :)

I am very proud of myself! I made Chicken Cordon Bleu

It wasn't that hard, but Bobby had it at a friend's wedding and loved it..and I decided to try to make it for him. ^__^.  It was my first time doing a rolled/stuffed dish, and definitely my first time butterflying. I am really happy!

I seriously do not measure spices. Really sorry....but I don't. ^^.;

Sauce on Top:
*1 can cream of mushroom soup
*1/2 can of milk
*fresh ground pepper, salt, and onion powder to taste

Directions: bring to a boil, and put on top *yes, easy lol)

Rice with Veggies:
*1 bag boil-in-bag rice
*1-2 spoonfuls butter
*water mixed with chicken stock (to boil the rice. not much stock)
*salt and pepper to taste
*onion powder, garlic powder, and parsley to taste
*4-6 baby carrots, halved and thinly sliced
*about the same amount of frozen peas

Directions: Bring the water/stock to a boil, and cook the rice 8-10 minutes. Drain, and reserve just a bit of the stock mix.
Replace the pot on the stove, and add the peas and carrots. Cook about 2-minutes. Add the rice, butter, and spice to taste. Serve and enjoy!

Chicken Cordon Bleu:
*4 chicken breasts, butterflied and flattened
*4 pieces of ham (I used 2 lunch meat slices, halved)
*4 slices of cheese (I used gouda, most recipes need swiss, which I had none of)
*italian bread crumbs

Directions: Preheat oven to 350F. Place uncut, unflattened chicken breasts in freezer for 10 minutes.
Butterfly breasts. Then flatten them, careful to avoid ripped holes in it.
Lay down some cheese. Ham on top. Roll up the breast, and then roll in bread crumbs. Place in baking dish, and pin in place with a toothpick. :)
Repeat for all 4 breasts.
Sprinkle some more breadcrumbs on top.
Bake 35-45 minutes. Mine was 45.
Serve covered with sauce (if desired!), and enjoy!!!