1 canned diced tomato (I used Hunt’s)
1 cup fresh basil leaves,chopped
2 cloved of garlic,minced
1 onion, chopped
2 cups Chicken stock/chicken cubes & water
grated Parmesan cheese for garnish
2 tbsp olive oil
Salt and pepper to taste
Saute garlic and onion in olive oil until onions are transparent.Add basil leaves and canned tomato.
Stir gently. Add chicken stock and bring to a boil.Scoop into serving bowls and garnish with grated parmesan cheese.Serve warm.
That was Chicken Cordon Bleu with the chicken but since I am on The SBD there’s no breading.I also let go of the cream sauce and just baked the chicken with the ham and cheese.