Chicken Cordon Bleu
Parmesan-Herb Roasted Potatoes and Green Beans
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp Dijon mustard
- 2 thin slices deli ham
- 2 slices Swiss cheese
- ½ cup chicken broth
- ½ tsp cornstarch
- 1 Tbsp water
Instructions
- Preheat oven to 425°F. Cut chicken lengthwise into 2 pieces. Pound to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season with salt and pepper.
- Brush chicken with mustard, and top each piece with 1 ham slice and 1 cheese slice; roll up, and secure with wooden picks. Arrange in an ovenproof skillet.
- Pour broth around chicken. Bake 20 to 25 minutes or until done; remove chicken from skillet.
- Stir together cornstarch and water; stir into liquid in skillet. Bring to a boil; cook 2 minutes or until sauce is thickened, stirring often. Spoon over chicken before serving.
Side Dish Ingredients
- ¾ lb small red potatoes, quartered
- 2 Tbsp olive oil
- 2 Tbsp grated Parmesan cheese
- ½ tsp Italian seasoning
- ½ (12-oz) pkg frozen green beans
Side Dish Instructions
- Preheat oven to 425°F. Toss potatoes with oil, cheese, and seasoning on a lightly greased rimmed baking sheet. Spread in a single layer, and season lightly with salt and pepper.
- Bake 25 to 30 minutes or until browned and tender.
- Cook green beans according to package directions. Season with salt and pepper to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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