TAHOE/TRUCKEE, Calif. andamp;#8212;In last week’s column, I touched briefly on the miracle properties of Shake andamp;#8216;N Bake and was flooded with requests (OK, two people asked) to expound on this topic. Yes, it’s true; Shake andamp;#8216;N Bake has been the corner-stone of many of my most beloved recipes. There. I said it. I learned the hard way about using the blue box: It is best to come clean about it from day one. It is like the padded bra of the culinary world andamp;#8212; eventually, they are going to find out. For myself, I was outed by the family dog who decided to rifle through the kitchen trash (something she never, ever, did, by the way) thus exposing the empty Shake andamp;#8216;N Bake box just as we were sitting down to my famous Chicken Cordon Bleu. I suppose I owe Black Jack a thank you for the intervention. Following are two easy recipes, both getting their start from the Sandamp;B.Sandamp;B Chicken ParmesanIngredients1 box Shake andamp;#8216;N Bake, original chicken6-7 boneless, skinless chicken breast halves1 jar (24-26 oz.) prepared spaghetti sauce. (I like Emeril’s andamp;#8220;Kicked Up Tomato Sauceandamp;#8221; or a simple can of Del Monte’s with an added splash of red wine and balsamic vinegar.)1 cup fresh, shredded Parmesan cheesePreparation: Pre-heat oven to 400. Shake your chicken breasts per package instructions and place in 13 X 9 inch baking dish. Bake for 10 minutes. While baking, heat up sauce over low heat. Remove chicken from oven, cover with sauce, top with cheese, return to oven for another 10 minutes. Serve with pasta tossed with olive oil and Parmesan.Sandamp;B Chicken Cordon BleuIngredients1 box Shake andamp;#8216;N Bake original chicken6-7 boneless, skinless chicken breast halves6-7 sandwich-sized slices Swiss cheese6-7 sandwich-sized slices ham Preparation: Pre-heat oven to 400. Shake your chicken breasts per package instructions, one at a time. After you complete shaking each breast, put one slice cheese, then ham, on under side (or whichever side is least attractive), fold over stuffed breast, affix with toothpick and place in 13×9 inch baking pan. Repeat procedure with remaining breasts and bake for 20 minutes. Optional: You can also stuff each breast with a couple spears of un-cooked asparagus in addition to the cheese and ham.