My Chicken Cordon Bleu recipe is filled with lots of flavor and covered in a tasty seasoned crispy coating. Paired with my delicious Creamy Garlic Mashed Potatoes and Sweet and Savory Glazed Carrots, this is sure to be a new dinner favorite.
Prep: 15 min
Ingredients:
- 6 thinly sliced chicken breasts
- 6 slices of deli cheese (American, Swiss)
- 6 slices of deli ham
- 2 eggs (beaten)
- 1 tbsp. dijon mustard
- 1 tbsp. mayonnaise
- 1 cup Italian breadcrumbs
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- 1/4 tsp. ground black pepper
- 1/8 tsp. cayenne pepper
Cook: 15-20 min
Makes: 6 servings
Directions:
- Preheat oven to 425 degrees.
- Mix dion mustard and mayonnaise together. Spread a thin layer on one side of each of the chicken breasts.
- Lay 1 piece of cheese on top of the mustard and mayo mixture on each chicken breast.
- Lay 1 piece of ham on top of the cheese on each chicken breast.
- Starting at one end of each chicken breast, roll up until completely enclosed.
- On a plate, combine flour, cornstarch, black pepper and cayenne pepper and on another plate add breadcrumbs.
- One by one take each rolled up chicken breast and dredge completely in the flour mixture.
- Then, submerge each rolled up chicken breast one at a time into the egg.
- Finally, one by one dredge each chicken breast in the breadcrumbs.
- Using a nonstick shallow pan, place the coated chicken seam side down on the pan.
- Place in the oven and cook chicken for 15-20 minutes (depending on thickness of chicken)
- Serve with suggested sides below or with your favorite sides. Enjoy!
Creamy Garlic Mashed Potatoes
Makes: 6 servings
Ingredients:
- 6 medium russet potatoes, peeled and cubed
- 2 cloves of garlic peeled and smashed
- 1 – 32 oz. container of low sodium chicken broth
- ½ stick unsalted butter
- Heavy whipping cream
- Salt and pepper to taste
Directions:
- Place the peeled and cubed potatoes in a pot and rinse with cold water until water is no longer cloudy from starch. Fill the pot with chicken broth cover and heat on high.
- Once the potatoes come to a boil remove the lid and lower the temperature to medium heat and continue cooking until you can easily insert a fork into the potatoes.
- Drain liquid from potatoes (do not remove garlic)
- Using a hand held potato masher, break up the cubed potatoes into smaller pieces.
- Add the butter and a little heavy cream.
- Using an electric hand held mixer, mix the potatoes adding more heavy cream a little at a time until the potatoes are a thick and creamy consistency.
Sweet and Savory Glazed Carrots
Makes: 6 servings
Ingredients:
- 1lb baby carrots 1 tbsp. honey
- 1/2 tsp. dill seasoning
- 1/4 tsp. ground black pepper
- 1/8 tsp. cinnamon
- Salt (optional)
Directions:
- Add carrots to a saucepan and cover with water.
- Cook, covered on high heat until water comes to a boil, then reduce heat to medium.
- Cook uncovered until carrots are slightly tender (you don’t want to overcook).
- Drain liquid.
- Add honey, dill seasoning, ground black pepper and cinnamon.
- Stir until well combined.