Instead of a whole pie, try making bite-size tarts. The diminutive desserts cook quicker and are automatically portion controlled. Plus, they're easier to make for a crowd, and there's no need for a fork and plate.

Submitted by CHEF_MEG

My inside out version of Chicken Cordon Bleu.

I also season my chicken with a little onion powder instead of salt. I usually serve this with 2 vegetable sides.

Submitted by JULIA_NICOLE

from EatingWell.com (doubled recipe)
http://www.eatingwell.com/recipes/quick_chicken_cordon_bleu.html

Submitted by SHAYNADOI

This makes an easy weekend brunch or quick breakfast.

Submitted by NANALINDA5355