BITE ME! the MAN cooking show

Episode 203 - Chicken Cordon Bleu with Roasted Grapes
After a couple of episodes featuring desserts and appetizers, Josh is back this time with a main course that's sure to get your date started right...Chicken Cordon Bleu with Roasted Grapes.

French name? Check.
High "wow" factor? Check.
Easy to prepare? Check.

The roasted grapes act as the secret weapon in this dish, as do the sun-dried tomatoes wrapped in the chicken. Yup...this one is definitely panty-dropping delicious, fellas.

Chicken Cordon Bleu

2 boneless chicken breasts, pounded flat
2 strips of prosciutto
1 small can/jar of sun-dried tomatoes
1 small chunk of Swiss cheese (or other cheese you like)
1 egg, beaten
1/4 cup flour
1/4 cup bread crumbs
4 toothpicks

Preheat your oven to 350 degrees. Next, place the flour, beaten egg and bread crumbs in separate shallow bowls (or small plates). Lay out one chicken breast, place one strip of prosciutto on it, then a slice or two of cheese near one end as well as 2-3 sun-dried tomatoes. Roll it all up and secure it with two toothpicks. Dip the rolled chicken in the flour, coating it all over, then do the same in the egg and lasty the bread crumbs. Repeat the process with the second chicken breast.

Place the two rolled-up pieces of Chicken Cordon Bleu in a lightly oiled baking dish and place in the oven for 35 minutes. If you don't have a baking dish, an all-metal pan will work. Just make sure it's an all-metal pan (the cheaper one's have plastic handles that will melt in the oven, ruin your dinner plans and keep your date's panties from dropping).

Roasted Grapes

1 bunch of seedless grapes
Olive oil
Salt
Pepper

You can use any color grapes for this dish. Bigger grapes probably work better, and make sure they're seedless.

Cut a few small bunches (5-8 grapes each) from your big bunch and place them in a small baking dish. Drizzle a little bit of olive oil on them and sprinkle them lightly with a bit of salt and pepper. Not too much... Place them in the oven with your Chicken Cordon Bleu for 15-20 minutes. You want the grapes to heat up and get more flavorful, but you don't want them soggy. Plate them along with the chicken, keeping them attached to the vine.