A yummy dinner

I thought I would put a little spin on the classic Chicken Cordon Bleu. I make a combo of milk, flour, and eggs in a bowl and another combo of Mrs. Dash garlic and herb seasoning and panko bread crumbs on a plate. I covered the outside of my butterflied chicken breasts in the milk mixture and then dipped them in the panko mixture. I layed them breaded side down and opened up. I then took a slice of honey ham and placed shredded mozzerella cheese and 3-4 pieces of asparagus on top of the cheese. I closed it all up and held it together with tooth picks. 

This took about 15-20 minutes to cook and then I took the tooth picks out and flipped the chicken over and baked it for another 15 minutes on the other side. It was really thick chicken and with all the stuffing it took a little longer than normal to cook but it was super juicy and not dry at all. 

With the potatoes I sauteed red bell pepper in olive oil and as it started to soften I added garlic and cooked that for only like 30 seconds to turn it a light brown. Remove it from the pan so it doesn't continue cooking. 

I peeled and cut up two large baker potatoes and boiled them until soft. Drained them and put them into my amazing Boche. I added about a tablespoon and a half of cream cheese, a little milk, some shredded cheddar, and the garlic and peppers. sprinkle with a little pepper and ship them up in the boche. 

(Sorry I don't have measurements of anything because I don't actually use a recipe but I can easily come up with measurements if needed.)