🍽 Bite of the Week features Fresh Ontario Premium Trim Boneless Skinless Chicken Breast

👇🏻 Here’s a market fresh meal idea:

Ingredients:

For the Chicken Cordon Bleu:

– 4 boneless, skinless chicken breasts

– 4 slices of ham

– 4 slices of Swiss cheese

– 1 cup bread crumbs (Panko works best)

– 1/2 cup flour

– 2 large eggs, beaten

– 1 tbsp mustard (Dijon or yellow)

– Salt and black pepper, to taste

– 2 tbsp butter

– 2 tbsp olive oil for frying

For the Roasted Potatoes:

– 6 medium potatoes, peeled and cut into wedges

– 2 tbsp olive oil

– 1 tsp garlic powder

– 1 tsp dried rosemary

– Salt and black pepper, to taste

For the Creamy Dijon Sauce:

– 1/2 cup heavy cream

– 1 tbsp Dijon mustard

– 1 tbsp butter

– 1 tsp lemon juice

– Salt and black pepper, to taste

Instructions:

For the Chicken Cordon Bleu:

1. Preheat the oven to 375°F (190°C).

2. Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness (about 1/2 inch). This will help them cook evenly.

3. Assemble the chicken cordon bleu: Lay one slice of ham and one slice of cheese on each chicken breast. Carefully roll the chicken breasts up tightly, securing the ham and cheese inside. Use toothpicks to secure them, if necessary.

4. Bread the chicken: In one shallow bowl, place the flour, and season it with a pinch of salt and pepper. In a second shallow bowl, beat the eggs with a tablespoon of mustard. In a third bowl, place the bread crumbs. Dredge each chicken roll in flour, dip it in the egg mixture, then coat it with the bread crumbs.

5. Cook the chicken: In a large oven-safe skillet, heat 2 tbsp of butter and 2 tbsp of olive oil over medium-high heat. Once hot, add the chicken and cook for about 2-3 minutes on each side until golden brown. Once browned, transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).

For the Roasted Potatoes:

1. Prep the potatoes: Place the potato wedges in a large bowl and toss them with olive oil, garlic powder, rosemary, salt, and pepper.

2. Roast the potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the oven at 375°F (190°C) for 30-40 minutes, flipping halfway through, until golden and crispy.

For the Creamy Dijon Sauce:

1. Make the sauce: In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the heavy cream and Dijon mustard, stirring until well combined. Simmer for 2-3 minutes until the sauce thickens slightly.

2. Finish the sauce: Stir in the lemon juice and season with salt and pepper to taste. Remove from heat and set aside.

To Serve:

1. Plate each chicken cordon bleu, removing the toothpicks if used.

2. Serve with a generous helping of roasted potatoes on the side.

3. Drizzle the creamy Dijon sauce over the chicken, or serve it on the side for dipping.

🚨 Fresh Ontario Premium Trim Boneless Skinless Chicken Breast is ON SALE at Schinkels’ Meat Market in Essex until February 20th!

✨ See more recipes at schinkels.com ✨