Lunch / Dinner
Chicken-Asparagus Cordon Bleu
Cordon bleu is French for blue ribbon. This popular dish couldn’t have a more fitting name. Serve chicken with Honey Mustard Sauce.
FOR THE FILLING—
FOR THE CHICKEN—
Prepare ham, cheese, and asparagus for the filling.
Place chicken breasts in a large resealable plastic bag and pound to 1/4-inch thickness (see Test Kitchen Tip). Season pounded chicken breasts with salt and pepper.
To roll, lay about 1 oz. ham over each chicken breast, leaving margins around all sides. Place one block of Swiss cheese and two asparagus halves over ham on each chicken breast, about a third of the way from one side of each chicken breast. Fold ham and chicken over asparagus and cheese. Tuck in sides of chicken, then continue to roll, pinching sides of chicken to enclose filling.
Place flour, egg mixture, and panko for coating in three separate shallow bowls. Roll chicken first in flour, then in egg mixture, then in panko. Transfer coated chicken rolls to a drying rack placed over a baking sheet.
Preheat oven to 400° and heat oil in a nonstick sauté pan until oil begins to shimmer. Fry chicken rolls in oil until they brown, turning frequently to brown all sides and prevent burning. Return chicken to the rack. Transfer baking sheet and rack with chicken to oven. Bake until chicken is cooked through, about 12 minutes. Serve chicken with Honey Mustard Sauce.
Make sure the ham is shaved thin for easy rolling. Divide ham, cheese blocks, and asparagus among chicken breasts.
Coat chicken in flour, dip in egg, then coat with panko. Transfer coated chicken to a drying rack.
Fry chicken until browned on all sides, then transfer it back to drying rack and bake in a 400° oven. Chicken is done when it reaches an internal temperature of 160°.
Per serving without sauce
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 160mg 53%
Sodium 594mg 24%
Carbs 16g 5%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.