Chicken Breast Cordon Bleu-Style with Grilled Vegetables

This oven-finished chicken dish is inspired by cordon bleu. The chicken breasts are filled with grated cheese, breaded, browned in a skillet, and baked alongside vegetables. Diced cooked ham may be added to the filling if desired.

• Preparation: 25 minutes
• Cooking: 20 minutes
• Total: 45 minutes
• Servings: 4

Ingredients

• 4 chicken breast fillets, about 125–150 g each
• 80 g grated cheese, such as Cheddar, Gouda, or Emmental
• Diced cooked ham, optional
• 80 g breadcrumbs
• 50 g flour
• 2 medium eggs, beaten
• 400 g sweet potato, peeled and cut into 1 cm sticks
• 250 g green asparagus, woody ends removed
• 200 g cherry tomatoes
• 5 tablespoons olive oil, plus more if needed
• Salt and pepper, to taste
• Fresh basil, for garnish
• Grated Parmesan, for serving

Instructions

1. Preheat the oven to 180°C with convection.
2. Season the chicken with salt and pepper. Cut a pocket into the side of each fillet without slicing all the way through.
3. Divide the grated cheese among the pockets. Add diced ham if desired, then press the openings firmly closed. Secure them with toothpicks if necessary.
4. Arrange the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Coat each fillet first in flour, then egg, and finally breadcrumbs.
5. Heat the olive oil in a large skillet. Brown the chicken for about 2½ minutes on each side, then transfer it to a baking sheet. Turn off the heat but retain the skillet and its cooking juices.
6. Add the sweet potato, asparagus, and tomatoes to the skillet. Toss them in the cooking juices and season with sea salt, adding a little more olive oil if needed.
7. Arrange the vegetables beside the chicken. Bake on the middle rack for 20 minutes, until the vegetables are crisp-tender and the chicken is fully cooked but still juicy. The source recommends a chicken core temperature of 71°C.
8. Remove any toothpicks. Garnish with basil and serve with grated Parmesan.

Notes and Variations

• Pressing the chicken pockets closed firmly may allow the breading to seal them without toothpicks.
• Vegetables with a similar cooking time may be substituted, including bell peppers, zucchini, carrots, onions, or shallots.
• A quick hollandaise sauce can be served alongside the chicken and vegetables.