Chicken Cordon Bleu...but not really

So I decided to make Chicken Cordon Blue, but not exactly. I decided to go with a dill garlic and parmesan stuffed Chicken breast. Breaded and baked.

Some shots of the end result! OH MAN...seriously was sooo good! Sorry for tootin my own horn. But you gotta try this recipe.

Dill, Parmesan, Garlic stuffed Cordon Blue with a bed of Spaghettini Aglio e Olio and Roasted garlic potatoes

Here are the ingredients used in my recipe:

For Cordon Blue hybrid
- 1 egg
- 1 large slice of white bread
- 1 tbsp Garlic powder
- 2 tbsp Olive oil
- 1 teaspoon Paprika
- l large Garlic clove thinly sliced
- Parmesan Cheese sliced thin
- 2 large sprigs of Dill
- 2 medium Chicken breasts (pound flat to about 1/2 - 3/4 inch thick evenly)
- 1 tbsp Dijon Mustard
- 1 tbsp BBQ sauce
- Kosher Salt and Pepper

Hybrid Potato Croquette with Pork (Onion reduction sauce) Recipe

Potato Croquette with Pork (Onion reduction sauce)

Here's a little experiment I made yesterday. Croquettes are French in orgin, but have many variations that exist in other cuisines now a days. They are usually meat/and or potatoes, battered and deep fried. I didn't really want to oil up my kitchen, so I put it in the oven instead. Thus, my experiment begins.

Here is what you'll need to make 5 large croquette balls. and 2 servings of pork.

For Croquette
1 large Russet Potato
1 large Scallion
1/8 cup Soy Milk
1/2 Medium Onion diced
1/2 teaspoon Thyme
1/2 teaspoon Paprika
Salt and Pepper to taste
Crushed unsalted top Crackers (enough to coat 5 large potato balls)\
1 egg
Flour (enough to coat potato balls)