Stuffed Chicken

Chicken breasts - one per person
Cheese
Lunch Meat
Veggies
Optional: olive oil and breadcrumbs

Pound the chicken breasts out thin. Layer cheese, lunch meat and then veggies on top of chicken. Roll and pin with toothpicks or tie off with kitchen twine.
Optional: Drizzle with olive oil and roll in bread crumbs.

Bake in a preheated oven at 400 degrees for 20 minutes, or until chicken is done.

My favorites combos are Swiss cheese and ham, or cheddar cheese with broccoli.

French Toast

1 c. Half & Half
3 large Eggs
2 T honey, warmed in microwave 20 seconds
1/4 t Salt
8-1/2" slices day old bread
4 T Butter

1. In a bowl, whisk half & half, eggs, honey and salt. Refridgerate over night.
2. Preheat oven to 375 degrees.
3. Dip bread into egg mixture and allow to soak for 30 seconds each side.
4. Remove to a cooling rack and drain 1-2 minutes.
5. Over medium heat, place 1 T butter in a 10 inch pan & cook until golden brown. A couple minutes on each side.
6. Place on oven rack for 5 minutes.
7. Serve immediately.

Source: Good Eats with Alton Brown

Green Chili Stuffed Chicken

4 Chicken Breasts
3 oz. Cream Cheese
3/4 c. Shredded Cheese
4 oz. Green Chilis (drained if from a can)
1/2 t. Chili Powder (more if you like it hot)
1 Can Cream of anything soup (I use either Cream of Chicken or Celery)
1/2 c. Enchilada Sauce
2 Jalapeno Peppers (optional if you like it hot leave in the seeds and white membrane while chopping)

1. Combine cream cheese, shredded cheese green chilis, jalapenos & chili powder.
2. Pound chicken out to uniform size.
3. Place 1/4 of cheese mixture on each breast and roll up.
4. Place rolls, seam side down in crock pot.
5. Mix soup and enchilada sauce and pour on top of the chicken rolls.
6. Cook on low 6-7 hours.

Leftover idea: Shred the chicken with a fork and use it to fill a burrito, or a quesadilla.