Easy Chicken Cordon Bleu
Sour Cream Mashed Potatoes and Asparagus
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup all-purpose flour
- 1½ Tbsp butter
- 1½ Tbsp olive oil
- 3 Tbsp whole-grain Dijon mustard
- ¼ lb thin deli-sliced ham
- 6 (0.67-oz) slices reduced-fat Swiss cheese
Instructions
- Preheat oven to 400°F. Cut chicken in half lengthwise, and pound to ½-inch-thickness in a zip-top bag with the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper; dredge in flour to coat.
- Melt butter with oil in a large nonstick skillet over medium-high heat. Cook chicken, in batches, 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 melts.
Side Dish Ingredients
- 2 lb red potatoes, cut into 1-inch chunks
- ¾ cup reduced-fat sour cream
- 1½ Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt, divided
- ½ tsp pepper
- 1½ lb asparagus, trimmed
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large Dutch oven. Reduce heat, and simmer 20 minutes or until tender; drain.
- Mash potatoes to desired consistency with sour cream, oil, garlic, ½ tsp salt, and pepper.
- Meanwhile, place asparagus in a microwave-safe dish; cover and cook on HIGH 3 minutes or until crisp-tender. Sprinkle with ½ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
300
|
200
|
500
|
| Fat (g) | 14 | 6 | 20 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 36 | 6 | 42 |
| Carb (g) | 8 | 33 | 41 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 548 | 440 | 988 |
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