Kid-Friendly
Chicken Cordon Bleu
Balsamic Broccoli Toss and Roasted Mustard Potatoes
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp Dijon mustard
- 6 slices nitrate-free ham
- 6 slices Swiss cheese
- ½ cup white wine (or use low-sodium chicken broth)
- ¼ cup low-sodium chicken broth
- 1 tsp arrowroot
- ¼ cup water
Instructions
- Preheat oven to 425°F. Cut chicken lengthwise into 6 pieces. Pound to ¼-inch thickness in a zip-top plastic bag using the heel of your hand; sprinkle with salt and pepper.
- Brush chicken with mustard; top each piece with 1 ham slice and 1 cheese slice; roll up, and secure with wooden picks. Arrange in a large ovenproof skillet.
- Stir together wine and broth; pour mixture around chicken.
- Bake 20 to 25 minutes or until done; remove chicken from skillet.
- Stir together arrowroot 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
- 1½ lb organic new potatoes, quartered
- ¼ cup olive oil, divided
- 1 tsp ground mustard
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 lb broccoli, cut into florets
- 1 tsp balsamic vinegar
Side Dish Instructions
- Preheat oven to 425°F. Combine potatoes, 2 Tbsp oil, mustard, and ½ tsp each salt and pepper on a greased rimmed baking sheet. Bake 20 minutes or until tender.
- Meanwhile, steam broccoli in a steamer basket over simmering water 6 minutes or until crisp-tender. Transfer to a bowl.
- Stir together 2 Tbsp oil, vinegar, and ½ tsp each salt and pepper; drizzle over broccoli, and toss.
Nutritional Information
Main | Side | Total | |
Servings | 6 | 6 | |
Calories |
287
|
220
|
507
|
Fat (g) | 11 | 10 | 21 |
Sat. Fat (g) | 5 | 1 | 6 |
Protein (g) | 36 | 7 | 43 |
Carb (g) | 2 | 27 | 29 |
Fiber (g) | 0 | 5 | 5 |
Sodium (mg) | 464 | 436 | 900 |
Clean Eating Meal Plan
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