"chicken Cordon Bleu" Recipe
Panko breaded, goat cheese & prosciutto stuffing, mashed potatoes, arugula, cherry tomatoes, sherry vinaigrette & roasted garlic parmesan cream sauce
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Ingredients
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For the Chicken Cordon Bleu
For the Mashed Potatoes
For the Salad
For the Roasted Garlic Parmesan Cream Sauce
Method
Prepare the Chicken Cordon Bleu
- 1
Stuff the Chicken
Preheat the oven to 375°F (190°C). Take each chicken breast and slice it horizontally to create a pocket. Stuff each pocket with a slice of prosciutto and a generous amount of goat cheese.
- 2
Bread the Chicken
Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs. Season the flour with salt and pepper. Dredge each stuffed chicken breast in flour, dip in the egg, and coat with panko.
- 3
Cook the Chicken
In a skillet, heat olive oil over medium heat. Cook the breaded chicken breasts for about 4-5 minutes on each side until golden brown. Transfer to a baking dish and bake for 15-20 minutes.
Prepare the Mashed Potatoes
- 4
Boil the Potatoes
Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.
- 5
Prepare the Salad
- 6
Combine Ingredients
In a large bowl, combine arugula and halved cherry tomatoes. Drizzle with sherry vinaigrette and toss gently.
Prepare the Roasted Garlic Parmesan Cream Sauce
- 7
Sauté Garlic
In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes.
- 8
Make the Sauce
Add heavy cream, parmesan cheese, salt, and pepper to the saucepan. Stir until the cheese is melted and the sauce is smooth.
