Quick Chicken Cordon Bleu with Trio of Pea and Buttermilk-Herb Mashed Potatoes

Ingredients (for 2 people):

Quick Chicken Cordon Bleu  •  2 boneless, skinless chicken breasts (10-12 oz), trimmed and tenders removed  •  1/4 tsp freshly ground pepper, divided  •  1/8 tsp salt  •  3 Tbsp shredded Gruyère or Swiss cheese  •  1 Tbsp reduced-fat cream cheese  •  2 Tbsp coarse dry whole-wheat breadcrumbs  •  1 1/2 Tbsp chopped fresh parsley or thyme  •  2 tsp extra-virgin olive oil, divided  •  2 Tbsp chopped ham (about 1/2 oz)  •  Trio of Peas  •  1 tsp canola oil  •  1/2 cup snow peas, trimmed  •  1/2 cup sugar snap peas, fresh or frozen  •  1 cup frozen peas  •  1/4 tsp freshly grated lemon zest  •  2 tsp lemon juice  •  3/4 tsp dried tarragon  •  1/2 tsp butter  •  1 pinch of salt  •  Buttermilk-herb Mashed Potatoes  •  1 large Yukon Gold potato, peeled and cut into chunks  •  1 clove garlic, peeled  •  1 tsp butter  •  2 Tbsp fat-free buttermilk  •  1 1/2 tsp chopped fresh herbs  •  Salt & freshly ground pepper to taste  •  Buttermilk-herb Mashed Potatoes  •  1 large Yukon Gold potato, peeled and cut into chunks  •  1 clove garlic, peeled  •  1 tsp butter  •  2 Tbsp fat-free buttermilk  •  1 1/2 tsp chopped fresh herbs  •  salt & freshly ground pepper to taste

1 portion contains 476 cal  • 41 g protein  • 33 g carbs  • 7 g fiber

Preparation

Quick Chicken Cordon Bleu

  1. Preheat oven to 400°F.
  2. Sprinkle chicken with ⅛ teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/8 teaspoon pepper with breadcrumbs, parsley (or thyme) and 1 teaspoon oil in another bowl.
  3. Heat the remaining 1 teaspoon oil in a medium, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so the pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
  4. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.

Trio of Peas

  1. Heat oil in a small nonstick skillet over medium heat. Add Snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes.
  2. Stir in frozen peas and cook until heated through. Remove from heat. Stir in lemon zest, lemon juice, tarragon, butter and salt.

Buttermilk-Herb Mashed Potatoes

  1. Place potato in a small saucepan and cover with water. Add garlic. Bring to a boil; cook until the potato is tender. Drain; add butter and buttermilk, and mash with a potato masher to the desired consistency. Stir in herbs. Season with salt and pepper.


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