american

Oven Baked Chicken Cordon Bleu with Dijon Cream Sauce and Roasted Carrots

Name: Oven Baked Chicken Cordon Bleu with Dijon Cream Sauce and Roasted Carrots
Yield: 1 serving
Cuisine: american
Ingredients: 119 g boneless skinless chicken breast; 28 g deli ham slices; 21 g Swiss cheese; 18 g panko breadcrumbs; 8 g all-purpose flour; 35 g egg; 140 g carrots (cut into sticks); 11 g olive oil; 7 g Dijon mustard; 21 g heavy cream; 4 g unsalted butter; 0.7 g kosher salt and black pepper

This roasted dish pairs boneless skinless chicken breast with carrots, Dijon mustard and heavy cream. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High protein High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

35 g Carbohydrates

37 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

119g boneless skinless chicken breast 126 kcal
28g deli ham slices 41 kcal
21g Swiss cheese 80 kcal
18g panko breadcrumbs 71 kcal
8g all-purpose flour 29 kcal
35g egg 50 kcal
140g carrots (cut into sticks) 57 kcal
11g olive oil 97 kcal
7g Dijon mustard 5 kcal
21g heavy cream 71 kcal
4g unsalted butter 29 kcal
1g kosher salt and black pepper 0 kcal

Cooking instructions

Heat oven to 425 F. Line a small sheet pan with foil or parchment.
boneless skinless chicken breastdeli ham slicesSwiss cheesekosher salt and black pepper
Season chicken breast with salt and pepper. Lay ham on top, then Swiss cheese. Roll tightly and secure with toothpicks.
boneless skinless chicken breastpanko breadcrumbsall-purpose flouregg
Set up dredge: put flour on a plate, beaten egg in a bowl, and breadcrumbs on a plate. Coat chicken roll in flour, dip in egg, then coat in breadcrumbs.
boneless skinless chicken breastcarrots (cut into sticks)olive oilkosher salt and black pepper
Place chicken on one side of the sheet pan. Toss carrots with olive oil, salt, and pepper; spread on the other side.
boneless skinless chicken breastcarrots (cut into sticks)
Bake 20-25 minutes, until chicken reaches 165 F and carrots are tender, turning carrots once.
boneless skinless chicken breastcarrots (cut into sticks)Dijon mustardheavy creamunsalted butter
Meanwhile, make sauce: in a small skillet, warm butter over medium heat. Add Dijon and heavy cream; simmer 2-3 minutes until lightly thickened. Spoon over sliced chicken and serve with carrots.