Chicken Cordon Bleu with Roasted Root Veg

I knew I wanted to do a chicken Cordon Bleu, especially for my husband as it is one of his favorites, but I didn't really know how I wanted to go about making it, but I wasn't into the recipes that I was looking at. So I just made it up! It is Parmesan chicken meets chicken cordon bleu (Parmesan chicken is my husbands second favorite).

Chicken Cordon Bleu

2 chicken breasts (good sized)

3 slices of black forest ham, tear in half

2 deli sliced Munster Cheese (it is what I had opened, not the traditional Swiss but what the hey, same principle), tear in half

Breading

1 1/2 cups panko crumbs

1/2 cup Parmesan cheese

Salt & Pepper to taste

1 tbsp Dijon

2 tsp water

1. Preheat oven 350, butterfly the chicken so you have four (normal sized) chicken breasts, then flatten them with a meat mallet.

2. In the center put a half a slice of ham, and a half a slice of Munster cheese, then roll up like a jelly roll, secure if you need to with a wooden pick.

3. Mix water and Dijon to dilute and easier to coat chicken.

4. Mix panko, Parmesan and salt & pepper (some will just have to be thrown away, better to have more than enough then not enough)

5. Using a silicone brush, brush the outside of the chicken rolls with Dijon mixture and then roll in breading.

6. Put on a wire cooling rack in a lipped cookie sheet (this helps overall crunchiness, and cooking time) seam side up to help the cheese stay in, in oven for 25-30 minutes or until chicken is done.

Roasted Root Veggies

3 carrots, peeled and cut on an angle

5 red new potatoes, cubed

2 tbsp olive oil

1 tsp Kosher salt

1/2 tsp pepper

1/2 tsp dill

1 tsp garlic powder

1. Drizzle oil over cut up carrots and potatoes and then sprinkle seasonings over all of it, mix with your fingers till everything is mixed well (using dried herbs here is better because fresh can burn when cooked a long time like this).

Linked to: Tempt My Tummy Tuesdays, Tuesday At the Table, & Tasty Tuesday. Chicken Cordon Bleu