Quick Chicken Cordon Bleu
Garlic Mashed Potatoes and Asparagus
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- 2 Tbsp butter
- 2 Tbsp olive oil
- 3 Tbsp whole-grain Dijon mustard
- ⅓ lb thin deli-sliced ham
- 1 (8-oz) pkg sliced Swiss cheese
Instructions
- Preheat oven to 400°F. Cut chicken in half crosswise, and pound to ½-inch-thickness in a zip-top bag with the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper; dredge in flour to coat.
- Melt butter with oil in a large skillet over medium-high heat. Add chicken, in batches, and cook 3 to 4 minutes per side or until browned. Transfer chicken to a foil-lined baking sheet.
- Brush chicken with mustard, and top with ham slices. Bake 10 minutes. Top with cheese slices; bake 5 minutes longer or until cheese is melted.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- 2 Tbsp olive oil
- 4 cloves garlic, minced and divided
- 2 (24-oz) pkg refrigerated mashed potatoes
Side Dish Instructions
- Preheat oven to 400°F. Toss together asparagus, oil, and 1 clove minced garlic on a large rimmed baking sheet; spread in a single layer.
- Bake 15 minutes or until tender and lightly browned.
- Meanwhile, microwave mashed potatoes according to package directions. Combine potatoes with 3 cloves minced garlic in a bowl; microwave 1 minute longer.
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