Chicken cordon bleu with roasted vegetables

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This oven dish with crispy chicken, potatoes and vegetables is ideal as a weekday meal


800 grams of potatoes in skin
4 chicken breasts
4 large slices of cheese (or several small ones if you slice it yourself)
4 slices of ham
1 egg
1 red bell pepper
1 red onion
250 grams cherry tomatoes
splash of olive oil
A pinch of salt and pepper
A pinch of paprika powder
A teaspoon of thyme
2 cloves of garlic
Large baking dish
cocktail sticks


Preheat the oven to 180 degrees and grease an oven dish with some olive oil. Lay out the chicken breasts so that they become as flat as possible. If necessary, flatten them a bit by placing baking paper or foil on them and hitting them with a pan. Sprinkle the chicken breasts with some salt, pepper and paprika. Then top each with a slice of ham and then with cheese, so that the chicken is completely covered. Roll them up and secure with 2 cocktail sticks.
cordon bleu oven dish 01
cordon bleu oven dish 01
cordon bleu oven dish 01
cordon bleu oven dish 01
Sprinkle one plate with flour, another plate with breadcrumbs and beat the egg in a small bowl. Coat the rolled chicken breasts by coating them first in the flour, then in the egg and then in the breadcrumbs. Place the chicken breasts side by side in the center of the baking dish. Wash the potatoes and trim any imperfections if necessary. Cut them into pieces and put them in a bowl.
cordon bleu oven dish 01
cordon bleu oven dish 01
cordon bleu oven dish 01
cordon bleu oven dish 01
Cut the bell pepper, red onion and cherry tomatoes into pieces and add them to the potato wedges in the bowl. Crush in the garlic cloves and sprinkle everything with some olive oil and thyme. Toss the potatoes and vegetables together and place them in the oven dish around the chicken breasts. Place the baking dish in the oven for 45 minutes. Remember to remove the cocktail sticks from the chicken before serving.

Source: Leukerecepten by leukerecepten-nl.
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