One-pan baked chicken cordon bleu

The fancy chicken cordon bleu, baked in one pan with asparagus and potatoes! Recipe by Chef, Claire Tansey.


Serves
4

INGREDIENTS

METHOD

  • Preheat the oven to 400F. Line a large baking sheet with parchment or foil. If using foil, spray the foil with cooking spray.
  • Slice a pocket into each chicken breast using a sharp paring knife. Roll each slice of ham around one slice of cheese then stuff one into each chicken breast. Sprinkle with ¼ teaspoon of the salt. Stir 2 tablespoons of the oil with breadcrumbs until well-combined. Sprinkle evenly over chicken breasts.
  • Stir potatoes with about 2 teaspoons of remaining oil and 1/8 teaspoon salt in a bowl. Transfer to prepared sheet in a single layer. Bake 30 minutes or until chicken is almost cooked.
  • Toss asparagus with remaining 1 teaspoon oil and 1/8 teaspoon salt. Make room on the baking sheet and add asparagus in a single layer. Bake the pan for another 5 to 7 minutes or until chicken is springy when pressed and cooked through, potatoes are tender and asparagus is tender-crisp.

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