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

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
300 kcal 2000 kcal
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Estimated macros per portion

48 g Protein
35 g Carbohydrates
35 g Fat
6 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
  • 17g panko breadcrumbs 67 kcal
  • 8g all-purpose flour 29 kcal
  • 35g egg 50 kcal
  • 140g carrots (cut into sticks) 57 kcal
  • 10g olive oil 88 kcal
  • 7g Dijon mustard 5 kcal
  • 21g heavy cream 71 kcal
  • 3g unsalted butter 22 kcal
  • 1g kosher salt and black pepper 2 kcal

Cooking instructions

  1. Heat oven to 425 F. Line a small sheet pan with foil or parchment.
  2. 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.
  3. 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.
  4. 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.
  5. boneless skinless chicken breastcarrots (cut into sticks)
    Bake 20-25 minutes, until chicken reaches 165 F and carrots are tender, turning carrots once.
  6. 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.

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