Easy Chicken Cordon Bleu with Asparagus & Carrots

  • Prep Time 5 min
  • Total Time 30 min
  • Serves: 4


  • 4 boneless skinless chicken breasts, butterflied
  • 4 slices ham, cut into halves
  • 3 tbsp plain 2% yogourt 45 mL
  • 1 tbsp Dijon mustard 15 mL
  • 1 tsp olive oil 5 mL
  • 1 cup panko breadcrumbs 250 mL
  • 1/2 tsp salt 2 mL
  • 1 pkg baby carrots 1 lb/454 g
  • 1 bunch asparagus, ends trimmed


  • Step 1

    Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Lay each butterflied chicken breast on a clean work surface and place a piece of plastic wrap over top. Lightly pound to flatten chicken to 1/4-in. (5-mm) thick with meat mallet, rolling pin or heavy mug. Repeat with remaining breasts.

  • Step 2

    Lay one piece of ham and 1/4 cup (60 mL) cheese on each piece of chicken. Roll up each piece of chicken piece like a jelly roll, enclosing the ham and cheese. Set rolls seam-side down on prepared baking sheet.

  • Step 3

    Mix together yogourt, mustard and olive oil in small dish. Brush onto tops of rolled chicken breasts. In small bowl, mix together breadcrumbs and salt. Sprinkle over mustard mixture, covering tops of rolled breasts evenly. Bake until chicken is cooked through and golden brown, about 20 min. Internal temperature should reach 165°F (74°C).

  • Step 4

    Meanwhile, in a medium saucepan of boiling water, cook carrots until almost tender, about 4 min. Add asparagus and continue to cook until asparagus is tender, about 1 min. Drain and serve with chicken rolls.


Use four whole veal scaloppini instead of the chicken.

Nutrition Facts

  • Nutrition Description Per serving (1/4 recipe):
  • Calories 310
  • Fat 10 g
  • Saturated Fat 6 g
  • Carbs 12 g
  • Sugar 6 g
  • Protein 45 g
  • Cholesterol 115 mg
  • Fibre 4 g
  • Sodium 680 mg