Cordon Bleu

• 5 skinless, boneless chicken breasts
• 5 slices of Havarti cheese
• 5 slices of Prosciutto
• 2 cups of all purpose flour
• 2 large eggs
• 2 cups of bread crumbs
• Approximately 1 cup olive oil
• 2 tbsp Vegeta (mixed seasoning)

Cut a 3/4 slit into each chicken breast (like cutting a sub sandwich bun). Stuff one slice of Havarti cheese and 1 slice of Prosciutto into each chicken breast. Sprinkle a bit of Vegeta seasoning on each chicken breast.
Beat the eggs in a bowl. Place the flour in a bowl and the bread crumbs in another bowl.
One by one, place the chicken breasts into the flour, making sure to cover it all. Next, place the chicken breasts in the egg and make sure the entire breast is covered. The egg will stick to the flour. Then, place the chicken breasts into the bread crumbs and cover the entire piece. Set aside.
In a large frying pan, pour enough oil so that when you place the chicken in, half of it will be covered. Heat the oil on low heat for about 10 minutes. You can toss a few bread crumbs in to see if the oil is ready. It's ready if it sizzles. Turn the heat to low and place the chicken breasts into the frying pan. Allow chicken to cook for 5 minutes and then flip to prevent it from burning. Cook for another 5 minutes and flip again. After this, it will take approximately 40 minutes for the chicken to cook. Flip the chicken after 20 minutes. Chicken is cooked when an internal temperature of 74 degrees C is reached.
Take chicken out of frying pan and place on paper towels on a plate.

Serve with canned cranberry sauce.

Pan Roasted Potatoes

• 6 russet potatoes
• 1 medium sized onion
• 2 cups of frozen peas
• Large pot
• 1 tsp olive oil

Directions:

Peel and cut the potatoes into small bite size squares. Set aside. Chop up onion and place in pot with olive oil. On medium heat, fry just until the onions start to brown. Put in potatoes and add just enough water to cover the bottom of the pan (don't cover the potatoes...that's too much water). Fry the potatoes, stirring often to prevent them from burning and sticking to the bottom of the pan. When the water at the bottom of the pan evaporates, add a bit more to once again cover just the bottom of the pan. After about 15 minutes, add the green peas. Continue frying potatoes until you can easily insert a fork in to them/when they are soft. You can actually leave the skin of the potatoes on if you wash them really well but I'm going to peel them.

Salad Dressing

• 1 tsp Dried vegetable mix
• 3 tbs Olive oil
• ½ tbs Vinegar
• ½ tbs Balsamic vinegar
• 1 tsp Dried dill weed
• 1 lemon
• 2 cloves Garlic (minced)

• Mix chopped garlic with dried vegetable mix, dill weed and olive oil.
• Toss it up with balsamic vinegar, and mix. (Sequence is important, as olive oil and vinegar don't mix well. They will separate in layers, so keep mixing it time to time.) Add regular vinegar. Squeeze in a half lemon's juice and mix together. After squeezing the lemon juice, use a spoon to carve the flesh of the lemon into the dressing as well; it will taste and look better.
• 6. Cover seal tight, and refrigerate. This will have to be done first so it has time to settle. The flavour is better when it’s been sitting for several hours.