Easy Chicken Cordon Bleu
Sour Cream Mashed Potatoes and Asparagus
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp all-purpose flour
- 1 Tbsp light butter with canola oil
- 1 Tbsp canola oil
- 1½ Tbsp whole-grain Dijon mustard
- 2 oz thin deli-sliced ham
- 3 (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 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
- ¾ lb red potatoes, halved
- ¼ cup reduced-fat sour cream
- 1 Tbsp minced garlic
- ½ tsp pepper, divided
- ¼ tsp salt, divided
- 1 (8-oz) pkg trimmed asparagus
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a medium saucepan. Cook 12 minutes or until tender; drain.
- Add sour cream, garlic, ¼ tsp pepper, and ⅛ tsp salt. Mash with a potato masher to desired consistency.
- Meanwhile, steam asparagus according to package directions. Toss with ¼ tsp pepper and ⅛ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
304
|
128
|
432
|
| Fat (g) | 14 | 3 | 17 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 36 | 5 | 41 |
| Carb (g) | 7 | 23 | 30 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 458 | 227 | 685 |
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