Chicken Cordon Bleu with roasted potatoes and bean-carrot blend

This French-inspired chicken dish from Sandi Richard will please you, your kids, and your partner!


This French-inspired chicken dish from Sandi Richard will please you, your kids, and your partner! The leftovers also work great over a salad the next day.

Chicken Cordon Bleu with roasted potatoes and bean-carrot blend

Ingredients:

  • 20 baby potatoes or 4 large potatoes, chopped
  • 1 tsp. olive oil, extra-virgin
  • 1/2 tsp garlic & herb seasoning, salt-free
  • 4 large chicken breasts, boneless skinless (1 1/2 lbs or 675 g)
  • 6 thin slices Swiss cheese, light (2 oz or 60 g)
  • 6 thin slices lean cooked ham (2 oz or 60 g)
  • 6 toothpicks
  • 1 tsp butter
  • 1 tsp olive oil, extra-virgin
  • 1/4 cup flour
  • 1 Tbsp paprika
  • Waxed paper
  • 1/2 cup white wine
  • 1 cup chicken broth, reduced-sodium (can use a whole 10 fl oz or 284 mL can)
  • 1/2 cup 10% cream
  • 1/4 cup 1% milk
  • 4 cups frozen carrot and bean blend (1 lb or 450 g)

Method:

Preheat oven to 375º F. Wash baby potatoes and place in a small oven-safe pan. Drizzle with olive oil and sprinkle with spice. Toss potatoes until well coated. Place in preheated oven. Set timer for 45 minutes.

Butterfly each chicken breast by slicing down the center of the thickest portion, but not all the way through, the entire length of the breast. Open the split breast. Lay Swiss cheese on only half of the breast, then top with ham. Roll up breast starting with the cheese and ham side. Secure with a toothpick.

Heat butter and oil in a large non-stick fry pan at medium. Sprinkle flour and paprika onto a piece of waxed paper and roll the breast until coated. Place in hot oil, and repeat, always starting with the coolest part of the pan first (usually the outside). Keep turning until all sides are brown. Transfer chicken to a dinner plate and let stand. Pour wine and chicken stock into the unclean pan and completely deglaze (get all the brown bits off of the bottom of the pan). Return chicken to pan. Cover and reduce heat to low, turning occasionally. Set timer for 25 minutes.

Meanwhile, rinse carrot-bean blend in colander or steamer basket. Place water in the bottom of a stove-top pot and bring to a full boil with the carrot-bean blend in the basket above. Cover and set timer for 5 minutes or microwave for the same amount of time.

When timer rings for chicken, remove chicken from pan once again. Whisk cream and milk into pan. Return chicken to pan, and let simmer an additional 5 minutes.

Courtesy Sandi Richard

www.cookingfortherushed.com

@sandi_richard

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