Our menu consisted of chicken cordon bleu, ham, sweet potato casserole, green beans, and tossed spring salad with cranberries, pine nuts, and blue cheese, and the traditional hot cross buns.
Since it was my hubby's birthday as well, we had cake and ice cream for dessert. A friend gave me this idea of putting the ice cream in cup cake papers the day before, so we wouldn't have to stand there scooping out ice cream when it was time for dessert. It worked out really well. I filled the papers in the cupcake pan with vanilla ice cream and added a few colored sprinkles, then put it back in the freezer overnight.
Here is the chicken recipe. I love that this is prepared the day ahead, and only takes 20 minutes to bake before serving.
Chicken Cordon Bleu
Pound chicken breasts to about 1/4 inch thick. Sprinkle with fresh chopped parsley. Add a thin slice of ham, and a slice of mozzarella cheese. Carefully roll. Dip in a mixture of mayonnaise and a little water. Roll in seasoned bread crumbs, and place seam side down on a cookie sheet that has been sprayed with Pam. Bake 20 minutes at 425 degrees F.
