These two recipes could be easy, delicious, last minute meals

BALTIMORE - Chicken seems to be a staple in many of our kitchens. If you’re looking for a new recipe, we have two for you. Craig Turner from Classic Catering was a guest on Good Morning Maryland at 9:00 and had two different recipes for great meals.

Turner taught ABC2 News Megan Pringle about stuffing and pounding a chicken to make Chicken Cordon Bleu. If you would like to see the interview, click on the video box to the left.

We have also provided two recipes you might want to try tonight for Valentine's Day or any night below. Enjoy!

Chicken Cordon Bleu

Ingredients

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
2 eggs, beaten
2 cups Panko breadcrumbs
3 tablespoons butter
3 tablespoons olive oil
½ cups dry white wine or chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
chopped basil for garnish

Directions

Pound chicken breasts to ½ inch thickness. Place a cheese and ham slice on each breast, leaving ½ inch of chicken around the edges. Fold the edges of the chicken over the filling and secure with toothpicks.

Mix flour and paprika in a small bowl and coat chicken pieces. Then coat with egg and roll in Panko breadcrumbs.

In a large skillet, over medium heat, warm the butter and olive oil. Cook the chicken until breadcrumbs are toasted and browned on all sides. Add the wine or broth and bouillon. Reduce heat to low, cover and simmer for 30 minutes.

Remove the toothpicks and transfer chicken to warm platter. Combine cornstarch with whipping cream and slowly whisk into skillet. Cook, stirring constantly until thickened. Pour over chicken, garnish with basil and serve.

Healthy Baked Chicken Roulade

Ingredients

2- 8oz chicken breasts, if preferred, may use organic
1 oz sundried tomatoes, chopped
2 oz fresh spinach, chopped
½ cups crimini mushrooms, chopped
2 teaspoons fresh basil, chopped
1 teaspoon garlic, minced
1 teaspoon paprika
salt and pepper to taste
olive oil as needed

Directions

Pre-heat oven to 350 degrees.

Pound chicken breast to ½ inch thickness. Set aside. Combine mushrooms, spinach, sundried tomatoes, garlic and basil.

Spoon the mixture onto the center of chicken breast, leaving a ½ inch around the edges. Fold the edges over the filling and secure with toothpicks.

Place the rolled chicken on a sheet pan. Season with paprika, salt and pepper. Drizzle with olive oil. Bake for 20 minutes.

Before serving, let rest for 5 minutes. Enjoy!

Recipes courtesy of The Classic Catering People and Chef Craig Turner