Easy Chicken Cordon Bleu with Asparagus & Carrots
Prep Time
Serves
Cooking Mode
4 boneless skinless chicken breasts, butterflied
4 slices ham, cut into halves
3 tbsp plain 2% yogourt
1 tbsp Dijon mustard
1 tsp olive oil
1 cup panko breadcrumbs
½ tsp salt
1 pkg baby carrots
1 bunch asparagus, ends trimmed
4 boneless skinless chicken breasts, butterflied
4 slices ham, cut into halves
3 tbsp plain 2% yogourt
1 tbsp Dijon mustard
1 tsp olive oil
1 cup panko breadcrumbs
½ tsp salt
1 pkg baby carrots
1 bunch asparagus, ends trimmed
Directions
1Preheat oven to 350°F (180°C).
2Line a baking sheet with parchment paper.
3Lay each butterflied chicken breast on a clean work surface and place a piece of plastic wrap over top.
4Lay one piece of ham and 1/4 cup (60 mL) cheese on each piece of chicken.
5Roll up each piece of chicken piece like a jelly roll, enclosing the ham and cheese.
6Set rolls seam-side down on prepared baking sheet.
7Mix together yogourt, mustard and olive oil in small dish.
8Brush onto tops of rolled chicken breasts.
9In small bowl, mix together breadcrumbs and salt.
10Sprinkle over mustard mixture, covering tops of rolled breasts evenly.
11Bake until chicken is cooked through and golden brown, about 20 min. Internal temperature should reach 165°F (74°C).
12Meanwhile, in a medium saucepan of boiling water, cook carrots until almost tender, about 4 min.
13Add asparagus and continue to cook until asparagus is tender, about 1 min.
14Drain and serve with chicken rolls.
Tips
1
Use four whole veal scaloppini instead of the chicken.
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