Monday, October 24, 2011

Pretzel - Crusted Chicken

This was amazing !!!!  And so easy!!!

4 boneless chicken breasts
1/4 cup honey mustard
8 thin deli slices of ham
3 T melted butter
1/2 cup crushed pretzels I used more

1) Cut a horizontal slit in one side of each chicken breast to within 1/2 in the opposite side.  Spread honey mustard inside of each pocket; stuff with two ham slices.  (Joel asked for a piece of swiss cheese too).

2) Place chicken in a grease 9x13 pan.  Brush with butter; sprinkle with crushed pretzels.  Bake uncovered at 350 for 45-50 minutes.


Pumpkin Gingerbread Trifle

2 pkgs (14-1/2 oz each) gingerbread cake mix
1 pkg (4.6 oz) cook and serve vanilla pudding mix
3 cups milk
1 can (29 oz) solid-pack pumpkin
3/4 cups packed brown sugar
1 - 12 oz frozen whipped topping

  • Prepare and bake gingerbread according to package, using two greased 9-inch pans.
  • Prepare pudding - cook until thick.  Remove from heat ; cool.  Combine pumpkin and brown sugar to pudding.
  • In a 4 qt glass serving bowl, crumble one gingerbread cake; gently press down.  Top  with half the pudding mixture and whipped topping.  Repeat layers.  Cover and refrigerate overnight.