Ingredients

• 2 cups panko or plain dried bread crumbs
• 3 tablespoons finely chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 1/4 cup Hellmann's® or Best Foods Real Mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon poultry seasoning
• 4 turkey cutlets (about 1/2 inch thick)
• 4 tablespoons canola oil, divided

Preparation

1. Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside.
2. Combine mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.
3. Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs.
4. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.

Preparation Time

15 minutes

Cook Time

10 minutes

Serves

4

Notes, Tips & Suggestions:

A Bobby Flay Recipe

SOURCE: Hellmann's®

(Family Features) According to a recent survey conducted by Infogroup/Opinion Research Corporation on behalf of Perdue Farms, 91 percent of Americans believe in the importance of a sit-down, home-cooked meal.

While families today are busier than ever, they are still willing to go to great lengths to get a meal on the table the entire family will enjoy - including:

Customizing a recipe to their family's liking - 88 percent
Preparing the best side-dishes to accompany the meal - 85 percent
Purchasing higher-quality products - 74 percent

While the survey revealed roast chicken as Americans' best chicken dish, Chicken Cordon Bleu is the dish people most want to learn to cook.

Perdue's Executive Chef, Chris Moyer, created an easy recipe and how-to video for Chicken Cordon Bleu. Plus, he incorporates some tips to help both cooking novices and enthusiasts get this great meal on the table:

Start with high quality ingredients. Selecting all-natural chicken from a brand you can trust is a good place to start. Look for chicken with the USDA Processed Verified Seal. Perdue is the first poultry company to receive the seal, which verifies that PERDUE® Fresh, All-Natural Chicken products have been fed an all-vegetarian diet with no animal by-products and/or raised cage free. Chef Chris recommends PERDUE® FIT & EASY® boneless, skinless chicken breasts for this recipe.

Want to dress it up? Use prosciutto ham, gruyere cheese and thyme for your filling.

Side dishes matter, too. The survey also revealed that 95 percent of Americans feel that getting a nutritious and delicious meal on the dinner table is important to them - so make sure your side dishes consist of a healthy grain and a green vegetable high in nutrients and fiber.

Visit Perdue on Facebook to learn more about their commitment to providing better chicken and to find tips, tools and recipes for families to help get a great meal on the dinner table.

For a more advanced recipe for Chicken Cordon Bleu visit Perdue on Facebook.

What's your best chicken dish? Go to www.facebook.com/perduechicken, share a picture and describe what you do to make your dish the best for the chance to win a year's supply of PERDUE® chicken.

Chicken Cordon Bleu

Description

Chicken Cordon Bleu is a popular chicken dish that many want to learn to cook.
VIDEO: How to Cook Chicken Cordon Bleu

Ingredients

• 1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
• 6 thin slices of salt-cured Virginia-smoked ham
• 3 slices domestic Swiss cheese
• 1 whole egg
• 1/4 cup water
• 1/4 cup flour
• 1 cup breadcrumbs
• 1/2 teaspoon kosher salt
• 1/2 tablespoon table ground black pepper
• 1 tablespoon olive oil

Preparation

1. Slice chicken horizontally without cutting all the way through to create butterfly breast.
2. Place chicken on cutting board with sheet of plastic wrap over top. With meat mallet, gently pound chicken to even thickness of breast. Place two slices ham and cheese on one side of breast and fold back over.
3. In bowl, whip together egg and water to create egg-wash.
4. On two separate plates, put flour and breadcrumbs. Season flour with salt and black pepper.
5. Carefully dredge chicken first into seasoned flour, then into egg-wash, followed by breadcrumbs.
6. Heat olive oil in ovenproof sauté pan. Place chicken in pan to brown. Cook for 2 minutes on one side, then flip each breast over. Place pan into oven at 350°F and cook until each chicken breast reaches 170°F internal temperature, about 20-25 minutes.

Preparation Time

10-15 minutes

Serves

3

SOURCE: Perdue

Ingredients

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
• 4 teaspoons Italian seasoned dry bread crumbs

Preparation

1. Preheat oven to 425°F.
2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

Preparation Time

10 minutes

Cook Time

20 minutes

Calories: 370 | Total Fat: 23g
Cholesterol: 100mg | Protein: 35g
Carbohydrates: 2g | Sodium: 390mg

Serves

4 servings

Notes, Tips & Suggestions

Cost per recipe: $7.16
Cost per serving: $1.79
Based on average retail prices at national supermarkets.

Source: Hellmann's

Ingredients

• 5 tablespoons Organic Valley Cultured Unsalted Butter, divided
• 1/2 cup homemade bread crumbs
• 1/4 cup Organic Valley Shredded Parmesan Cheese
• 1 pound organic dry pasta in elbow or other small tubular shape
• 4 tablespoons organic flour
• 4 cups Organic Valley Whole Milk
• 1 teaspoon dry mustard
• 6 cups (24 ounces) grated Organic Valley Sharp and/or Mild Cheddar Cheese
• Salt and pepper to taste

Preparation

1. Preheat oven to 400° F. Melt 1 tablespoon butter and combine with breadcrumbs and Parmesan cheese in a small bowl. Set aside.
2. Cook pasta per package directions, drain, and return to pot.
3. In large heavy saucepan, melt remaining butter over low to medium heat. Add flour and whisk until golden. Add milk; continue whisking and cooking until sauce thickens slightly. Add dry mustard and grated cheese, whisking until cheese melts into sauce. Taste and add salt and pepper as desired.
4. Pour sauce over pasta and stir to combine well. Transfer macaroni to a 4-quart baking dish. Sprinkle with breadcrumb mixture.
5. Bake 25 to 30 minutes until lightly golden and bubbling.

Serves

6 to 8

Source Organic Valley

Ingredients

• 1/4 cup finely chopped red pepper
• 1/4 cup finely chopped green onion
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon seasoned salt
• Cayenne (red) pepper to taste
• 1 beaten egg
• 1 pouch (7.1 ounces) Chicken of the Sea Skinless & Boneless Pink Salmon
• 1 cup dry breadcrumbs, divided
• 3 tablespoons butter

Preparation

1. In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
2. Adjust seasonings to personal preference. Stir in egg, salmon and 4 tablespoons breadcrumbs. Form mixture into 6 to 8 balls.
3. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2 inch thick. Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.

Source: Chicken of the Sea® International