What To Do With Party Leftovers

Having had my birthday party a whole week ago, I was left with nothing in the fridge but leftovers. For a couple of days, these satisfied my need for nourishment. Then my genius roommate (ehem) suggested that my leftover pepperoni dip would be wonderful to use in a cordon bleu.

The pepperoni dip itself is a breeze to make. Two cans of mushroom soup (no water), a bar of cream cheese, and a pound of pepperoni. Thanks to my cousin, Ate Ivy, for the recipe. After the party, though, when bread and the dip just isn't acceptable as a complete meal anymore, the idea of cordon bleu is welcome. You're gonna need to butterfly chicken breast cuts, then season them with basil, oregano and pepper. No salt, since the dip is already quite salty. Put some of the dip at the center of the sliced chicken breast then fold the chicken around the dip. Tuck in the sides of the chicken to keep the dip from melting out. Roll the chicken onto bread crumbs (this is the lazy way, recipes would say dip into egg and add some oil for a brown crust, but it's not that necessary, taste-wise). Place into a baking sheet and put in the oven at 350-degrees Farenheit. Bake for 35 minutes.

Cut like pinwheels for a nice presentation and easier warm up for leftovers. Serve with ranch dressing if desired. Total prep time was only 10 minutes. Nothing is better than good food prepared easily.