Easy Shashlik Recipe

Shashlik, sometimes spelled “shashlyk,” is a popular dish in many parts of the world, particularly in Central Asia, the Middle East, and Eastern Europe.

Shashlik, sometimes spelled “shashlyk,” is a popular dish in many parts of the world, particularly in Central Asia, the Middle East, and Eastern Europe. It consists of skewered and grilled chunks of marinated meat, often served with vegetables or bread. Shashlik is a flavorful and satisfying dish that has various regional variations.

In Russia, shashlik is a beloved dish commonly associated with outdoor grilling and gatherings, especially during the warmer months. Russian shashlik is similar to the shashlik found in other countries, but it often features a distinct marinade and preparation style.

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Here’s a traditional Russian shashlik recipe:

Easy Shashlik Recipe

Recipe by Yummy FoodCourse: MainCuisine: RussianDifficulty: Easy

Shashlik, sometimes spelled “shashlyk,” is a popular dish in many parts of the world, particularly in Central Asia, the Middle East, and Eastern Europe.

Ingredients

1 kg pork shoulder
100 ml vodka
1 tbsp honey
1 tbsp black pepper
1 tbsp prepared mustard
Pieces of onion, red or green bell pepper, bacon, sausage, cucumber, baby mushrooms

Directions

Mix the honey, mustard, vodka, salt and pepper in a deep bowl and soak the meat pieces in it. Leave the bowl in the refrigerator for 3 hours.
Arrange the meat pieces on wooden or metal skewers, putting some pieces of bacon, sausage, pepper, onion, mushrooms, cucumber, according to your preference, between the pieces of meat.
Grill the skewers.
Serve with potato and other salads! Enjoy!

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IMAGE SOURCE: Игоревич, Public domain, via Wikimedia Commons

Pork Spare Rib Soup (Bah Kut Teh)

Pork Spare Rib Soup, also known as Bah Kut Teh, is a popular and flavorful Chinese soup that originated from the Hokkien and Teochew communities in Malaysia and Singapore.

Pork Spare Rib Soup, also known as Bah Kut Teh, is a popular and flavorful Chinese soup that originated from the Hokkien and Teochew communities in Malaysia and Singapore. The name “Bah Kut Teh” translates to “meat bone tea” in Hokkien, which accurately describes the dish. It’s made by simmering pork ribs and a variety of herbs and spices until the meat is tender and the soup is rich and aromatic.

Traditionally, Bah Kut Teh is served with steamed rice or Chinese dough fritters (youtiao) on the side. Enjoy this comforting and aromatic soup!

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Here is a basic recipe for Pork Spare Rib Soup (Bah Kut Teh):

Pork Spare Rib Soup (Bah Kut Teh)

Recipe by Yummy FoodCourse: Main, SoupsCuisine: AsianDifficulty: Medium

Pork Spare Rib Soup, also known as Bah Kut Teh, is a popular and flavorful Chinese soup that originated from the Hokkien and Teochew communities in Malaysia and Singapore.

Ingredients

For the soup base:
1.5-2 pounds (700-900g) of pork spare ribs, cut into bite-sized pieces
1-2 whole garlic bulbs, with cloves separated and peeled
5-6 dried shiitake mushrooms, soaked and sliced (you can use fresh mushrooms as well)
2-3 pieces of dried cuttlefish or squid (optional)
2-3 stalks of fresh cilantro or coriander, chopped (for garnish)
1-2 liters of water (adjust to your desired soup thickness)
Salt and white pepper to taste
For the spice mix:
5-6 cloves
5-6 whole black peppercorns
2-3 star anise pods
2-3 bay leaves
2-3 cinnamon sticks
2-3 dried red chilies (adjust to your desired spice level)
1-2 tablespoons of oyster sauce
1-2 tablespoons of soy sauce
1-2 tablespoons of dark soy sauce
1-2 teaspoons of sugar (optional, to balance flavors)

Directions

Heat a large pot or Dutch oven over medium-high heat. Add the garlic cloves and dried chilies. Dry-fry them until fragrant, taking care not to burn them.
Add the pork spare ribs to the pot and sear them until they turn brown on all sides.
Add the spice mix (cloves, black peppercorns, star anise, bay leaves, and cinnamon sticks) to the pot and stir-fry for a minute or two until they release their aromas.
Pour in the water, dried mushrooms, and dried cuttlefish or squid (if using). Bring the mixture to a boil.
Reduce the heat to a simmer and let the soup cook for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together. Skim off any impurities that rise to the surface during cooking.
Season the soup with oyster sauce, soy sauce, dark soy sauce, and sugar. Adjust the seasoning according to your taste preferences. You can also add salt and white pepper to taste.
Serve the Pork Spare Rib Soup hot, garnished with fresh cilantro or coriander.

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IMAGE SOURCE: Fuyong127, CC BY-SA 4.0, via Wikimedia Commons

Easy Wonton Soup Recipe

Wonton soup is a classic Chinese soup that is made with wontons, a type of dumpling filled with ground pork and shrimp.

Wonton Soup: A Delicious and Warming Comfort Food

Wonton soup is a classic Chinese soup that is made with wontons, a type of dumpling filled with ground pork and shrimp. The wontons are cooked in a flavorful broth that is typically made with chicken or pork. Wonton soup is a popular dish in many Asian countries, and it is also enjoyed by people worldwide.

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Wonton soup is a delicious and comforting dish perfect for a cold day. It is also a relatively easy dish to make, so you can enjoy it at home without having to go out to a restaurant. So next time you are looking for a warm and satisfying meal, why not try making wonton soup?

Here is a recipe for a delicious and warming wonton soup:

Easy Wonton Soup Recipe

Recipe by Yummy FoodCourse: SoupsCuisine: AsianDifficulty: Easy

Wonton soup is a classic Chinese soup that is made with wontons, a type of dumpling filled with ground pork and shrimp.

Ingredients

1/2 Kilo ground pork
1/4 Kilo shrimp, peeled and deveined
1/4 cup chopped green onions
1 tablespoon grated ginger
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon cornstarch
1 package of wonton wrappers
8 cups chicken broth
1 inch ginger, sliced
2 tablespoons light soy sauce
1 tablespoon toasted sesame oil

Directions

Combine the ground pork, shrimp, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and pepper in a large bowl. Mix well.
Add the cornstarch and mix until just combined.
Place a wonton wrapper on a flat surface. Place a teaspoon of the filling in the center of the wrapper. Fold the wrapper in half, making sure to seal the edges.
Repeat step 3 with the remaining wrappers and filling.
Bring the chicken broth to a boil in a large pot. Add the sliced ginger and cook for 1 minute.
Add the wontons to the boiling broth and cook for 3-4 minutes, or until they float to the top.
Remove the wontons from the broth with a slotted spoon and place them in a bowl.
Add the light soy sauce and toasted sesame oil to the broth and stir to combine.
Pour the broth over the wontons and serve immediately.

Notes

You can add other vegetables to the soup, such as bok choy, carrots, or mushrooms.
To make the wontons ahead of time, wrap them in plastic wrap and freeze them. When you are ready to make the soup, thaw the wontons and cook them according to the recipe.
Garnish the soup with chopped green onions and serve with a side of soy sauce for dipping.

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IMAGE SOURCE: BrokenSphere, CC BY 3.0, via Wikimedia Commons

Easy Pancit Molo Recipe

Pancit Molo is a Filipino dumpling soup dish that originates from the city of Molo in the province of Iloilo, Philippines.

Pancit Molo is a Filipino dumpling soup dish that originates from the city of Molo in the province of Iloilo, Philippines. It is a comforting and flavorful soup made with a combination of pork, shrimp, and dumplings, typically served during special occasions or family gatherings. Here’s a basic recipe for Pancit Molo:

Pancit Molo is a delicious and warming Filipino soup that’s perfect for any occasion. It combines the savory flavors of pork and shrimp dumplings with a flavorful chicken broth, making it a favorite among many Filipino families. Enjoy!

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Recipe for Pancit Molo:

Easy Pancit Molo Recipe

Recipe by Yummy FoodCourse: SoupsCuisine: FilipinoDifficulty: Easy

Pancit Molo is a Filipino dumpling soup dish that originates from the city of Molo in the province of Iloilo, Philippines.

Ingredients

For the Dumplings:
1/4 kilo ground pork
1/4 kilo shrimp, minced
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
1/4 cup green onions, chopped
Salt and pepper to taste
Wonton or Molo wrappers
For the Soup:
1 tablespoon cooking oil
1 small onion, finely chopped
2 cloves garlic, minced
8 cups chicken broth
1/2 cup shredded chicken (optional)

Directions

In a bowl, combine all the dumpling ingredients except for the wrappers. Mix well.
Lay out a wonton wrapper and place a small amount of the dumpling mixture in the center. Fold the wrapper in half diagonally to create a triangle. Seal the edges by moistening them with a little water and pressing them together. Repeat this process until all the dumplings are made.
In a large pot, heat the cooking oil over medium heat. Sauté the chopped onion and minced garlic until they become fragrant and translucent.
Pour in the chicken broth and bring it to a boil. If you’re using shredded chicken, add it at this stage.
Carefully drop the dumplings into the boiling broth one by one. Make sure not to overcrowd the pot. Allow the dumplings to cook for about 10-12 minutes or until they float to the surface and are cooked through.
Season the soup with salt and pepper to taste.
Serve the Pancit Molo hot, garnished with chopped green onions.

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IMAGE SOURCE: pulaw, CC BY-SA 2.0, via Wikimedia Commons

Easy Wonton Wrapper Recipe

A wonton wrapper is a type of thin dough wrapper commonly used in Chinese and other East Asian cuisines.

A wonton wrapper is a type of thin dough wrapper commonly used in Chinese and other East Asian cuisines. It is a versatile ingredient that is typically used to make wontons, a type of dumpling that can be filled with various ingredients, including ground meat, vegetables, and seasonings.

Wonton wrappers are typically made from a mixture of wheat flour, water, and sometimes egg. They are rolled into thin sheets and then cut into squares or circles for wrapping the filling. Wonton wrappers are known for their delicate texture and slightly chewy consistency when cooked.

Wontons can be filled with a wide range of ingredients, making them suitable for both savory and sweet dishes. Common fillings for savory wontons include pork, shrimp, chicken, or a combination of these, often mixed with seasonings like garlic, ginger, soy sauce, and green onions. Sweet wonton fillings may include fruits like apples or bananas, sometimes combined with sugar and cinnamon.

Wonton wrappers are incredibly versatile and can be used in various cooking methods, including boiling, steaming, frying, and baking. They are essential in making dishes like wonton soup, steamed wontons, fried wontons, and dessert wontons. Wonton wrappers are readily available in most Asian grocery stores and some mainstream supermarkets, either fresh or frozen, making them accessible for home cooks to experiment with a wide range of recipes.

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Recipe for Wonton Wrapper:

Easy Wonton Wrapper Recipe

Recipe by Yummy FoodCuisine: AsianDifficulty: Easy

A wonton wrapper is used to make wonton dumplings that can be filled with ingredients like ground meat, vegetables, and seasonings.

Ingredients

2 cups flour
1 egg
1 teaspoon salt
⅓–½ cups water

Directions

Sift flour and salt into a large bowl; create a well-like indentation in the center.
Beat egg lightly, pour into indentation in the flour, and mix well.
Sprinkle with cold water, wet your hands, and knead the mixture into a smooth dough.
Place dough in a bowl and cover with a damp cloth, refrigerate for 30 minutes to an hour.
Sprinkle a wide work area or board with flour. Roll out the dough until it is paper thin and its edges are even in thickness. The wonton skins will be partially transparent.
Cut dough into 2–3-inch (5–7.5 cm) strips, flour lightly then stack one on top of the other and cut the strips into 2–3-inch (5–7.5 cm) squares.
Place skins on a tray and cover with a damp cloth until ready to use.

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IMAGE SOURCE: Susan Slater, CC BY-SA 4.0, via Wikimedia Commons

RECIPE SOURCE: Wiki Cookbook

Pork Gyoza Recipe

Pork Gyoza, also known as potstickers, is a popular Japanese dumpling dish that has its origins in Chinese cuisine.

Pork Gyoza (Gyoza), also known as potstickers, is a popular Japanese dumpling dish that has its origins in Chinese cuisine. These dumplings are typically made by filling thin sheets of dough with a mixture of ground meat (often pork or chicken), vegetables, and seasonings. The dough is folded over the filling and crimped at the edges to create a semi-circular or crescent shape.

Pork Gyoza can be prepared in various ways, but one of the most common methods is pan-frying. Here’s a typical process for making gyoza:

Prepare the filling: The filling is made by combining ground meat (often pork) with finely chopped vegetables like cabbage, garlic, ginger, and scallions. Soy sauce, sesame oil, and other seasonings are added to enhance the flavor.
Fill the wrappers: Small, round gyoza wrappers are typically used. Place a spoonful of the filling in the center of each wrapper.
Fold and seal: Fold the wrapper in half over the filling, creating a half-moon shape. Use your fingers to pinch and crimp the edges, sealing the gyoza shut. You can also create pleats along the edge for a decorative touch.
Cook the gyoza: Gyoza can be cooked using various methods, but pan-frying is a popular choice. Heat a pan with a small amount of oil, then place the gyoza in a single layer, flat side down. Allow them to cook until the bottoms become golden brown and crispy.
Steam and finish cooking: After pan-frying, you can add a bit of water to the pan, cover it with a lid, and steam the gyoza to ensure the filling is fully cooked and the wrappers become tender.
Serve: Gyoza are typically served with a dipping sauce made from soy sauce, rice vinegar, and other seasonings. They can be garnished with sesame seeds or sliced scallions.

Gyoza are a popular appetizer or snack in Japan and are enjoyed worldwide for their delicious flavor and satisfying texture. They can be found in restaurants, made at home, or purchased frozen in many grocery stores for convenient preparation at home.

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Recipe for Pork Gyoza:

Pork Gyoza Recipe

Recipe by Yummy FoodCourse: AppetizersCuisine: AsianDifficulty: Medium

Gyoza, also known as potstickers, is a popular Japanese dumpling dish that has its origins in Chinese cuisine.

Ingredients

Dumplings
1 Kilo ground pork
1–3 tsp prepared mustard
1–2 tbsp soy sauce
1–2 tbsp each of minced green onion, bell pepper, and/or chili
At least 50 round wonton wrappers or other round dumpling skins (see note below)
Dipping Sauces
Soy sauce and honey (mix to taste)
Black bean paste
Peanut sauce
Plum sauce
Black vinegar and shredded ginger
Soy sauce with some rice wine vinegar

Directions

Assembly
Combine the pork, mustard, soy sauce, and vegetables with clean hands.
Get out your dumpling skins, and cover them with a damp tea towel or paper towel to prevent them from drying out.
Place about ½–1 tsp filling in the center of each dumpling wrapper.
Dampen the edge of half the dumpling wrapper. Fold the wrapper in half, enclosing the filling, so the wet and dry edges meet. Crimp the edges to ensure a tight seal.
Either proceed directly to the cooking stage or freeze the dumplings and store them frozen for up to six months.
Cooking
Heat a heavy frying pan (not non-stick) over medium to medium-high heat.
Brush the pan lightly with vegetable oil. Add 8–10 dumplings, making sure not to crowd the pan.
Let these dumplings cook without touching them for at least 2 minutes. They will sizzle and pop but do not touch them until they have stuck to the pan (usually about 2 minutes).
When they have browned on the bottom (watch the edges near where the dumpling touches the pan) check for sticking.
When the dumplings have stuck to the pan, pour about ⅓ cup of stock, broth, or water into the pan to a depth of about ⅛–¼ inch. Cover with a tight lid.
Cook until all the liquid has been converted to steam (about 2 minutes). This is one of the more difficult parts of this process. You may have to adjust the amount of liquid used based on the liquid and your pan)
Carefully remove the dumplings from the pan. Serve while hot with dipping sauces.

Notes

The primary difference between packaged gyôza skins and packaged wonton skins is shape—round for gyôza skins, and square for wonton skins. Whichever one you use is a matter of preference. If both are available, try both and decide which you prefer. You can also make these skins yourself, but it is a time-consuming process and the dough has to be rolled quite thin.
You can vary the filling ingredients to suit your taste. Pork plays well with others. Keep in mind that a filling that is too wet may expand too much during cooking and cause the dumpling to split open, while a filling that is too dry will become drier during cooking. Any filling should easily maintain its shape if molded into small balls.

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IMAGE SOURCE: Adryan R. Villanueva, CC BY-SA 4.0, via Wikimedia Commons

RECIPE SOURCE: WIKI COOKBOOK

Easy Chopsuey Recipe

Chopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries.

Chopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries. The dish typically consists of a colorful mix of vegetables such as carrots, bell peppers, cabbage, broccoli, and bean sprouts, along with meat (usually chicken, pork, shrimp, or beef) or tofu, all cooked in a savory sauce. The vegetables are stir-fried until they’re tender-crisp, and the sauce is thickened to coat the ingredients, creating a delicious and satisfying meal. Chopsuey is often served over steamed rice, making it a well-rounded and delightful culinary experience. It’s a versatile dish, allowing for various ingredient combinations to suit individual tastes.

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Here’s a classic recipe for Chopsuey:

Easy Chopsuey Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Chopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries.

Ingredients

1 lb (450g) boneless chicken breast or boneless pork, thinly sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small onion, thinly sliced
1 cup carrots, julienned
1 cup bell peppers (any color), thinly sliced
1 cup broccoli florets
1 cup cauliflower florets
1 cup cabbage, shredded
1 cup bean sprouts
1/4 cup oyster sauce
2 tablespoons soy sauce
1 tablespoon cornstarch (mixed with 2 tablespoons water)
1/2 teaspoon ground black pepper
Cooked rice, for serving

Directions

Heat the vegetable oil over medium heat in a large wok or pan. Add the minced garlic and sliced onions, and sauté until they become fragrant and lightly browned.
Add the thinly sliced chicken or pork to the wok. Stir-fry until the meat is cooked through and slightly browned. If using both chicken and pork, cook them separately and then combine them in the wok.
Add the julienned carrots and sliced bell peppers to the wok. Stir-fry for about 2 minutes until they start to soften.
Toss in broccoli, cauliflower, and shredded cabbage. Continue to stir-fry for an additional 2-3 minutes until all the vegetables are tender-crisp.
Pour in the oyster sauce and soy sauce. Mix everything together until the vegetables and meat are coated in the sauce.
Add the bean sprouts to the wok and give it a quick toss to incorporate.
In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the wok, stirring continuously, until the sauce thickens and coats the ingredients evenly.
Season with ground black pepper to taste.
Remove the Chopsuey from the heat. Serve hot over cooked rice.

Recipe Video

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IMAGE SOURCE: Derk29, CC BY-SA 4.0, via Wikimedia Commons

Easy Stir-Fried Squid Recipe

Stir-fried squid is a delicious and popular dish in many Asian cuisines. It is quick to prepare and can be enjoyed as a main course or as part of a larger meal.

Stir-fried squid is a delectable and versatile dish that showcases the tender and delicate flavors of squid. The dish is commonly found in various Asian cuisines, including Chinese, Thai, and Korean. The recipe typically involves sautéing squid pieces with a combination of vegetables, aromatics, and a savory sauce.

To prepare stir-fried squid, the first step is to clean and cut the squid into bite-sized pieces. The squid is then quickly stir-fried in a hot wok or skillet with garlic and onions until it turns opaque and curls up. Vegetables like bell peppers are often added to the stir-fry for a pop of color and crunch. A sauce made from soy sauce, oyster sauce, fish sauce, sugar, and other seasonings is then poured over the squid and vegetables, coating them in a savory and umami-rich glaze. The dish is finished off with a garnish of fresh cilantro or green onions for added freshness and aroma.

The result is a delightful combination of tender squid, crisp vegetables, and a savory sauce that blends together perfectly. The squid remains tender and succulent when properly cooked, and its mild flavor pairs well with vibrant vegetables and aromatic seasonings. The stir-frying technique ensures that the dish is cooked quickly at high heat, retaining the squid’s natural texture and preventing it from becoming rubbery. The dish is often served with steamed rice or noodles, allowing you to enjoy the flavorsome sauce along with the tender squid and vegetables.

A stir-fried squid is a fantastic option for seafood lovers seeking a flavorful and easy-to-make dish. Whether you’re looking for a quick weeknight dinner or planning a special Asian-inspired meal, this recipe offers a delightful combination of textures and flavors that will satisfy your taste buds. Give it a try and savor the deliciousness of stir-fried squid!

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Here’s a simple recipe to make stir-fried squid:

Easy Stir-Fried Squid Recipe

Recipe by Yummy FoodCourse: MAINCuisine: AsianDifficulty: Easy

Stir-fried squid is a delicious and popular dish in many Asian cuisines. It is quick to prepare and can be enjoyed as a main course or as part of a larger meal.

Ingredients

1 pound (450 grams) squid, cleaned and cut into bite-sized pieces
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, thinly sliced
1 bell pepper, thinly sliced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
Freshly ground black pepper, to taste
Fresh cilantro or green onions for garnish (optional)

Directions

Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant.
Add the sliced onion and bell pepper to the wok and stir-fry for 2-3 minutes until they begin to soften.
Push the vegetables to one side of the wok and add the squid to the empty space. Stir-fry the squid for about 2-3 minutes until it turns opaque and curls up. Be careful not to overcook the squid as it can become tough.
In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, sesame oil, and black pepper. Pour the sauce mixture over the squid and vegetables in the wok.
Stir-fry everything together for another 1-2 minutes, ensuring the squid and vegetables are evenly coated with the sauce.
Taste and adjust the seasoning if needed. You can add more soy sauce, fish sauce, or sugar according to your taste preferences.
Remove the wok from the heat and garnish with fresh cilantro or green onions if desired.
Serve the stir-fried squid hot with steamed rice or noodles. It makes a great main course or a flavorful addition to a larger Asian-inspired meal.
Enjoy your homemade stir-fried squid!

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IMAGE SOURCE: 대경라이프, CC BY-SA 4.0, via Wikimedia Commons

Easy Chicken Cordon Bleu Recipe

Chicken Cordon Bleu is a classic French dish that has become popular all around the world.

Chicken Cordon Bleu is a classic French dish that has become popular all around the world. This delicious recipe features juicy chicken breast stuffed with ham and Swiss cheese, then breaded and baked to perfection.

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Here’s how to make Chicken Cordon Bleu:

Easy Chicken Cordon Bleu Recipe

Recipe by Yummy FoodCourse: MainCuisine: FrenchDifficulty: Easy

Chicken Cordon Bleu is a classic French dish that has become popular all around the world.

Ingredients

4 boneless, skinless chicken breasts
8 thin slices of ham
4 slices of Swiss cheese
1 cup breadcrumbs
1/2 cup all-purpose flour
2 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons olive oil

Directions

Preheat your oven to 375°F (190°C).
Using a meat mallet, pound the chicken breasts until they are an even thickness of about 1/4 inch. This will help the chicken cook evenly and make it easier to stuff.
Layer two slices of ham and one slice of Swiss cheese on top of each chicken breast, then roll it up tightly. Secure each roll with toothpicks or kitchen twine.
In a shallow dish, mix together the breadcrumbs, flour, salt, pepper, garlic powder, and paprika. In another shallow dish, beat the eggs.
Dip each chicken roll in the egg mixture, then roll it in the breadcrumb mixture, pressing the crumbs onto the chicken to make sure they stick.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken rolls and cook for 2-3 minutes on each side, or until browned.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Remove the skillet from the oven and let the chicken rest for a few minutes before slicing and serving.

Chicken Cordon Bleu is a delicious and elegant dish that is perfect for a special occasion or just a weeknight dinner. Serve it with a side of roasted vegetables or a simple salad for a complete meal. Try this recipe out for yourself and enjoy the rich and flavorful combination of chicken, ham, and Swiss cheese!

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IMAGE SOURCE: TheCulinaryGeek, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons