Chicken Cordon Bleu Melt

This was my masterpiece of a dinner, tasted like heaven with every bite. 
This recipe is a spin-off from "Chicken Cordon Bleu" from my fantastic new cookbook: 
                 "Taste of Home: 5-Ingredient Cookbook"


Ingredients: Chicken Tenderloins, Sliced Deli Meat, Sliced Cheese, Dijon spicy mustard, Italian dressing, and black peppercorn
Time to cook: 30 min

1. Heat a small pan on med. high with a tsp of vegetable oil on stovetop 
2. In a small bowl mix 1 tablespoon of dijon spicy mustard and 2 tablespoons Italian salad dressing
3. Take desired number of chicken tenderloins (I cooked 4 -I'm a hog), puncture several times with a fork (kinda like aerating a potatoe) and place in already hot pan
   **They should start sizzling immediately**
4. Drizzle the mustard/dressing mixture around and on top of the tenderloins
5. Let the chicken cook in dressing on med. high for about 5-8 min till the white (cooked portion) is about half way, then flip the tenderloins over, making sure to swish them in the sauce in the pan
6. Let this side of the tenderloins cook for the same amount of time
7. At this point take the chicken out of the pan, place them on a plate or folded up paper towel
8. Clean the inside of the pan, and let it reheat back up (this part took about 2 min max- we're just removing excess sauce from the pan)
9. Take a single thin slice of deli meat (I used honey roasted turkey breast) and fold in half and lay on top of each tenderloin
10. place each combo into the pan, deli side down (This lets the deli meat get toasty and warm and almost melts it to the chicken) and cook for 2-3 min or until deli meat browns
11. Flip each tenderloin back over so that the deli meat is on top and place a small piece of cheese (I used 1/2 a presliced american chedder on each tenderloin)
12. Put a lid on the pan and let cook on low for about 3 min
13. Serve with a very light dusting of black peppercorn
14. Enjoy!!!

 

Served with brussel sprouts, cherry tomatoes,
 and a dirty bastard scotch style ale