Chicken Cordon Bleu

There was a sale on ham and cheese at the Amish store (http://www.midwestliving.com/travel/indiana/fountain-acres-foods/) in my dad's hometown. They had ham albeit irregular, sliced for $1.29/pound and some of the cheese were under $3/pound.That made it a perfect time to try this chicken cordon bleu. I used a colby and swiss swirl cheese. I made my own bread crumbs from some rye and oatmeal bread. Panko bread crumbs do sound interesting though. http://www.foodterms.com/encyclopedia/panko/index.html
For other people living life without air conditioning, you will understand that I didn't want to turn on the oven, so we tried something different with this recipe. We put it on the grill. My husband was very sceptical about putting breading on the grill. He did the cooking. He didn't touch them for the first 15 minutes or so, because he was afraid they would fall apart. He turned them very carefully when he did turn them. They stayed together. We now have another grilling favorite. The garlic flavor in the breading was a wonderful addition to normal grilling. This recipe is a keeper!

http://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bleu-recipe2.html

I am trying these tonight. Zucchini is truly a blessing!
http://www.cookingchanneltv.com/recipes/ellie-krieger/zucchini-parmesan-crisps.html
And
http://allrecipes.com/Recipe/Zucchini-Brownies/Detail.aspx?evt19=1
Here are the results: Forget about the zucchini parmesan crisps, but we could live on zucchini brownies.
If I want to have crisp zucchini, I think I will go back to frying. The crisp did not turn out crisp on the bottom. My oldest daughter said the brownies were some of the best brownies she had ever had. I have struggled to find a brownie recipe that I like better than the box mixes. The box mixes always come out moist. This recipe finally did it. It was a deliciously moist brownie!