"Early Show" contributor Katie Lee, shared some great ideas for a 15-minute dinner that is inexpensive, easy and delicious.
"Early Show" Recipes Galore
Chicken Cordon Katie
4 boneless skinless chicken breasts, pounded thin
4 basil leaves
4 slices prosciutto
4 slices provolone cheese
Salt and pepper
1 tablespoon olive oil.
Preheat oven to 400 F.
Place each chicken breast on an individual piece of parchment paper. Season with salt and pepper. Top each chicken breast with a basil leaf and a slice of prosciutto.
Heat oil in a large oven proof skillet over medium high heat. Pick up each chicken breast by the parchment paper and slap it prosciutto slice down into the skillet. Remove paper. Let cook about 3 minutes, until the prosciutto is crisp. Use a spatula to flip and top each chicken breast with a slice of provolone. Transfer skillet to oven. Bake for about 4 minutes, until chicken is cooked through and cheese is melted and bubbly.
Cordon Bleu - Chicken cordon bleu is a dish in which a thin scallop of veal or chicken is topped with a thin slice each of prosciutto or other ham and Gruyere or other Swiss cheese, then another meat scallop. The stacked meats and cheese are then breaded and sauteed until golden.
4 cups water
1 cup instant polenta
1 tablespoon unsalted butter
Salt and pepper
Bring water to a boil. Whisk in polenta and reduce heat to low. Stir occasionally, until thickened, about 3 minutes. Add butter, salt and pepper. Any herb or cheese can be added as well. (I like fresh chives or rosemary.)
Polenta - A staple of northern Italy, polenta is a mush made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. Polenta is sometimes mixed with cheese such as parmesan or gorgonzola. It can be served as a first course or side dish and makes a hearty breakfast.
Swiss Chard with Raisins and Almonds
1 pound swiss chard
1 tablespoon olive oil
1 garlic clove, thinly sliced
1/4 cup thinly sliced almonds
1/4 cup golden raisins
Pinch of crushed red pepper
Zest of half a lemon
Juice of half a lemon
Soak chard in cold water and drain. Repeat until water is free of any dirt. Remove stems from chard, chop and set aside. Cut chard leaves into 2 inch pieces.
Heat oil in a large skillet. Add garlic, almonds, raisins, and crushed red pepper, saute about 2 minutes. Add chopped stems and cook until tender, about 3 minutes. Add chard leaves, lemon zest, and lemon juice. Use tongs to toss until leaves are wilted. Season with salt and pepper.