Description
Elevate your dinner with this crispy chicken cordon bleu, creamy parmesan risotto, and herb potato chips. A bacon-free twist on a classic comfort meal.
Ingredients
Scale
- 2 large chicken breasts
- 4 slices mozzarella or Swiss cheese
- ½ cup all-purpose flour
- 1 egg, beaten
- 1 cup breadcrumbs
- Salt & pepper to taste
- Toothpicks
- Oil for frying
- 1 cup arborio rice
- 3 cups chicken broth (kept warm)
- 1 tbsp butter
- ¼ cup grated Parmesan cheese
- 1 garlic clove, minced
- Salt to taste
- 2 large potatoes, thinly sliced
- 1 tbsp olive oil
- 1 tsp dried parsley or Italian herb blend
Instructions
- Slice chicken breasts open (butterfly style). Add cheese slices in the center and roll tightly.
- Dredge rolled chicken in flour, then dip in egg, and coat with breadcrumbs. Fry until crispy golden.
- Sauté garlic in butter, then add rice. Slowly pour in broth while stirring. Finish with Parmesan.
- Toss potato slices with oil, herbs, and a pinch of salt. Bake or pan-fry until golden.
- Slice the chicken into medallions and plate with the risotto and chips.
Notes
- Use toothpicks to secure the rolled chicken.
- Keep chicken broth warm for smoother risotto.
- Adjust herbs and salt to taste.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg