SIDE DISHES FOR CHICKEN CORDON BLUE RECIPES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pulse the Bread (4 slice) and Ritz® Crackers (25) in a food processor until they form a coarse crumb.
• Drizzle in the Butter (5 tablespoon) and pulse a couple more times to mix it well with all the breadcrumbs.
• Scatter the crumbs on a cookie sheet and pop into the preheated oven for about 3 to 5 minutes. Keep a close eye on those crumbs and stir them around, you want them lightly toasted not browned or burned! Then transfer the crumbs to a shallow dish.
• Start by rolling up some Swiss Cheese (8 slice) in the Deli Ham (8 slice).
• To stuff the Chicken Breast (4) using a sharp knife, find the thickest part of the chicken breast near the top and make a slit in the middle. Then, pushing your knife in the slit, create a pocket trying to keep the initial slit small.
• Stuff each chicken pocket with 1 or 2 ham rolls that were prepared earlier. Cut any excess that's sticking out off and press the pocket close.
• Generously season the chicken on both sides with lots of Salt and Pepper (to taste), as well as Dijon Mustard (3 tablespoon).
• In 3 separate plates big enough for the chicken breasts, beat large Egg (2) in one. In another, mix together All-Purpose Flour (1 cup) and salt with a fork. In the final bowl, add the bread crumbs.
• Working with one stuffed chicken breast at a time, coat the chicken lightly with flour, then dip the chicken in the egg and lastly in the bread crumbs. Make sure you're covering both sides.
• To cook the chicken, put them on a lightly greased baking sheet and place them on the lowest rack of the oven for 8 to 10 minutes. This will brown the bottom nicely.
• Then transfer the tray to the middle rack and turn down the temperature to 400 degrees F (200 degrees C) and let the chicken bake for 25 to 30 minutes. You can check if the chicken is cooked through using a meat thermometer.
• Let the chicken rest for 5 minutes before serving so that the juices don't run out. Serve the beautifully succulent chicken with roasted asparagus, steamed green beans or broccoli.