easy skillet cordon bleu

This is another Stiff favorite and easy to make:  either buy chicken strips or simply cut your chicken breasts into strips.  If you use regular bacon, I actually fry that up separately (4 or 5 pieces, not 8) until it's pretty much done and then sprinkle over my chicken and top with cheese and then put in the broiler.  I found that the bacon wasn't cooking fast enough if I used it raw and hoped that two minutes under the broiler would do the trick; instead it seemed pretty questionable to eat.  Like a 50/50 chance you'd have a date with the bathroom later b/c you ate raw bacon.  You get the drift.  Don't do that to your family.  Perhaps it'd be a different story if I used Canadian bacon but I always have regular ole bacon on hand. Remember to use an ovenproof skillet as you'll need to put your skillet in the oven to finish it off under the broiler.  Goes well with green beans or brocolli.   Enjoy!

Prep: 10 min., Cook: 8 min., Broil: 2 min. YIELD: Makes 4 to 6 servings COOK TIME:10 Minutes PREP TIME:10 Minutes COURSE: Main Dishes Ingredients 1/2 cup Italian-seasoned breadcrumbs 1 teaspoon pepper 1/2 teaspoon salt 8 chicken tenders (about 1 lb.) 1 tablespoon butter 1 tablespoon olive oil 8 Canadian bacon slices, cut into thin strips 4 Swiss cheese slices, halved Preparation 1. Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat. 2. Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian bacon strips over chicken in skillet, and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted. recipe and picture from Southern Living