Wholesome Humpday - April 14, 2021
Chicken cordon bleu, stuffed with swiss cheese & black forest ham and panko crusted. Served with lemon herb rice pilaf, garlic grilled Washington grown asparagus and a salad with bacon ranch.
- One pan chicken cordon bleu
- One pan rice pilaf
- One bag asparagus
- One container salad with bag croutons
- One container dressing
- Preheat oven to 350. Once up to temperature, put covered into oven. Bake for 25 minutes, remove lid and continue cooking approximately 20-25 more minutes until internal temperature reaches 165 degrees.
- Heat rice in the oven covered with a tablespoon of water for 20-25 minutes or to an internal temperature of 165 degrees. Alternatively it can be microwaved in a safe container by stirring every minute or heated on the stovetop in a skillet on low stirring frequently.
- Cook asparagus under a broiler for 2 minutes, turn and cook for another minute or two to an internal temperature of 165 degrees.
- Drizzle or toss vinaigrette with salad and croutons.
- Divide cordon bleus, rice and asparagus on dinner plates.
- Serve salad on seperate plates or bowls.
Notes from Sara:
Named for the apron strings of Chef's of the past, Cordon Bleu is a stuffed chicken schnitzel that originated in Switzerland after World War II. It was always a favorite of my family growing up, I hope you enjoy it as much as we do.