Dinner-- And it was Double Deee-licious!

Tonights dinner consisted of Chicken Cordon-bleu (or my version of it), Butternut Squash, Creamy Mushroom Noodles, and Parmesan Knots.  Holy crap was it fabulous!

The Chicken Cordon Bleu:

Chicken with the ribs still on
Sliced Black Forest Ham
Cheese (I used Havarti)

I took chicken with the ribs still on and cut it off the ribs.  I put the chicken breast between a 2 pieces of saran wrap and pounded that breast part as flat as I could (with a coffee mug because my tenderizer is MIA).  I then put a piece of Havarti cheese and a slice or two of Black Forest Ham and rolled it up.  I put that all in a baking dish and baked it at 400 degrees until it turned golden brown.

The Squash:
Butternut Squash
Butter
Garlic

I just sliced it in half, scooped out the seeds, peeled the outside off, and cut it into cubes.  Then I cooked it in a skillet with the butter until it was sort of soft.  I then sprinkled in the fresh garlic, sauteed it a few minutes, then took it off the heat and let it sit with a lid on until dinner was ready.

The noodles:
Leftovers! 
These consisted of fettucine noodles, white sauce and mushrooms in it.  Super simple.

Parmesan Knots:
3 tsp Italian Seasoning (mine was a jumbo size one but I can't remember the brand--Tones I think)
1 tsp Garlic Powder
3 tbsp Parmesan (I used the green lid grated kind)
1/4 c Canola Oil
2 cans of Grands Biscuits

Preheat oven to 400 degrees.  Take each biscuit and roll into ropes.  Then tie into knots.  I found it was easiest to tie them with a long tail then tuck the tail underneath.  Grease your cookie sheet and bake them until they turn golden brown.  Combine all the ingredients while those are cooking.  When the knots are done baking, brush with the cheesy seasoning mix.  Thats it!

I took and brushed the chicken with the leftover parmesan knot seasoning.  It sounds like a lot but it was really a pretty easy dinner to make and it turned out beautifully!