The Easy Cordon Bleu Bake: Juicy Chicken on a Bed of Crispy Potatoes

There’s a myriad of recipes all over the internet that describe thousand ways of how to cook chicken and potatoes in the most uncommon way possible. However, you might have never tried the cordon bleu type of a typical family dinner that the family members will love for sure.

The combination of juicy chicken and crispy potatoes will offer you a delightful meal experience which won’t require much time cooking.

Here’s what you need: 1 kg of chicken fillet, 150 g of turkey ham, mayonnaise (or Greek yogurt) to your liking, 100 g of cheese, 1 egg, flour for breading, 5–6 potatoes, vegetable oil for greasing the pan, salt, pepper, and spices to taste.

Cut the chicken breast into slices of about 100–120 g each. Add salt and pepper to the flour, then coat the chicken pieces. Peel the potatoes, slice them into thin rounds, and arrange them in a single layer in a lightly oiled baking dish; this will form a juicy bed for the chicken. Arrange the chicken itself on top.

For the filling, dice the ham into small cubes, then mix with the grated cheese and raw egg until smooth. Spoon the filling onto each piece of chicken, then lightly brush with mayonnaise or Greek yogurt.

Bake in a preheated oven at 170°C for about 25–30 minutes, until the potatoes are tender and a golden crust forms on top.