Kid-Friendly

Chicken Cordon Bleu

Balsamic Broccoli Toss and Roasted Mustard Potatoes
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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

  1. 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.
  2. 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.
  3. Stir together wine and broth; pour mixture around chicken.
  4. Bake 20 to 25 minutes or until done; remove chicken from skillet.
  5. 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

  1. 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.
  2. Meanwhile, steam broccoli in a steamer basket over simmering water 6 minutes or until crisp-tender. Transfer to a bowl.
  3. 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

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