Chicken Cordon Bleu, Steamed Asparagus, and Roasted Garlic Potatoes
with Hollandaise Sauce
Don't freak out and stop reading. It sounds difficult, but I promise it's easier than pie. Easy ingredients, easy cooking methods, short prep time. Here's how you do it.
Roasted Garlic Potatoes
Ingredients
3 lb. small red or white potatoes
1/4 cup olive oil
1 tsp salt
1 tsp black pepper
2 Tbl minced garlic (6 cloves) - Optional. Also, a warning: if you use the garlic, your house will smell pretty intense. So cut the garlic down or entirely if that's gonna bug you.
2 Tbl fresh parsley - Optional
Method
1. If you want to use two ovens to make this meal: Preheat oven to 400 degrees. If you are using one oven: Preheat oven to 425 degrees.
2. Cut potatoes in halves or quarters (so they're about 1" cubes).
3. Toss potatoes in olive oil, salt, pepper, and garlic.
4. Spread potatoes onto sheet plan.
5. Two ovens: Roast for 45 minutes to 1 hour. One oven: Roast for 40 minutes. Reduce heat to 350, and roast additional 30 minutes (along with chicken, below).
6. Flip potatoes once or twice so they get nicely browned.
7. Sprinkle with parsley before serving.
Easy (Un-rolled) Chicken Cordon Bleu
Ingredients
3 boneless, skinless chicken breasts
6 slices ham
6 slices Swiss cheese
1 cup bread crumbs (store bought, or blend up about 2-3 slices of bread in the blender)
2 Tbl melted butter
Method
1. Preheat oven to 350 degrees and grease a 9x13 pan. (If you're making the potatoes and they're going in the same oven, then congrats! You're oven's already hot!)
2. Slice the chicken in half length-wise, so that you get two thin breasts. Lay chicken in pan with a bit of space between them.
3. Layer the following on each piece of chicken: ham, swiss, bread crumbs.
4. Bake for 30 - 35 minutes.
5. Remove from oven. Opt: if you've got enough parsley and Hollandaise around because you're making the other two recipes, then top with a dollop of Hollandaise and a sprinkle of parsley before serving. (Seriously, that's it. Told you this one was easy!)
Steamed Asparagus with Hollandaise Sauce
Ingredients
Asparagus - preferably thin so they cook faster
1 cup mayonaise
2 tsp mustard
1 tsp sugar
2 tsp lemon Juice
Method
1. Cut or break the dry ends off of the asparagus. Lay asparagus down in a steamer, or a covered sauce pan with just enough water to cover the bottom. Steam for 3 - 10 mintues (depending on thickness of asparagus). Tip: You know it's ready if it's nice and green, and just starting to get wobbly when you pick it up. If it's stiff it's underdone; if it's like a noodle, it's overdone.
2. While the asparagus is steaming, whip up your sauce by whisking together the remaining ingredients. Note: you can adjust the amounts of mustard, sugar, and lemon to change the flavor of the sauce. If you want something really tangy, use more lemon and mustard. If you want something sweeter, cut the mustard and lemon and add more sugar.
3. Serve asparagus with a drizzle of Hollandaise. Enjoy.
I hope you enjoy my all-time favorite easy-fancy meal!
