#WhatsForDinner from my Instagram... Chicken Cordon Bleu and Roasted Brussels Sprouts

 

Just a quick fly-by post of dinner:  Chicken Cordon Bleu with Roasted Brussels Sprouts - so easy!

Remember when I posted my homemade chicken nuggets post?  Using that breading I did some make-ahead cooking prep for a couple versions of stuffed chicken breasts.  I did one as a Cheese Stuffed Taco Flavored Chicken and a more traditional Chicken Cordon Bleu with Swiss cheese and ham.  This is that one.

Here was the nugget breading post:  Link

Here was the breading from that post that I used on this chicken as well (the options are for the amount of carbs you want in the breading)

Chicken Cordon Bleu

2 cups protein puffs, rice krispies, ground pork rinds or almond flour (or a mixture of any of them)

3/4 t paprika (see option below for a smokey spicey option)
3/4 t salt
1/2 t garlic powder
egg whites - about 2

2 t oil of choice (I used avocado but you can use whatever you like)
optional: 2 t of any Rotisserie Chicken Seasoning Blend (I use Lawry's but any brand will do!)

1-2 lbs. boneless, skinless chicken breasts
Swiss Cheese
Diced ham

 

Mix the dry breading you've chosen with the spices.  Set aside.
Beat the egg whites with the oil.  Set aside. 

Slice the chicken on the top, thickest part of the breast.  Using your knife, cut inside the slice to form a pocket inside the chicken breast, careful not to cut through to the outside.  Stuff the inside pocket with a mixture of diced or shredded Swiss and ham.  Close the flap of the chicken.

Roll the chicken breast in the egg white/oil mixture.  Dredge in the dry breading mixture.  Lay on your baking sheet - I like to use parchment or greased foil for easy clean up.  Bake at 375 or 400 about 25 minutes until done.  I made mine ahead of time and froze them, took them out to thaw for about an hour and then baked at 400 with the Brussels Sprouts for about 25 minutes.

Brussels Sprouts

Trim Brussels Sprouts, slice in half if they are very large
olive oil - about 2-3 T
salt and pepper
butter - about 2-3 T

Line a baking sheet with foil for easy clean up.  Drizzle about 1 T oil to cover.  Place the other 2 T oil in a Ziploc or a bowl.  Add salt and pepper.  Add about a pound of Brussels Sprouts (however much you want) and add salt and pepper.  Shake, roll or stir to coat.

Lay the Brussels sprouts on the oiled foil, dot with bits of butter.  Bake at 400 about 25-30 minutes until done.  You can shake the pan or use a spatula to flip and move them around half way through.

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