Chicken Cordon Bleu

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Add the red potatoes (a) to a saucepot and cover with fresh cold water. Put the pot on the stove over medium-high heat. Bring up to a simmer and then turn the heat down to medium or medium-low to maintain a simmer. Simmer for 15 minutes.
3. While the potatoes are simmering, cut open the package of chicken breast (b) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the chicken breast to the pan and sear for 2 minutes. Then turn over and sear the other side for 2 minutes.(If you are preparing 4 or more servings, sear both sides for 3 minutes).
4. After searing, remove the chicken from the pan and place on a plate (you will finish cooking it in step #5). Keep the pan over the heat but turn down to medium. Add the green beans (c) to the pan and pour the chicken jus (d) over the beans. Bring the jus up to a simmer.
5. When the jus is simmering, add the chicken back to the pan. Top each chicken breast with a piece of country ham (e) and a piece of gruyere cheese (f). Put the pan in your 425 degree oven. Bake for 7 minutes.
6. When the potatoes have been simmering for 15 minutes, poke them with a fork. They should be soft and start to break apart. If not, cook for another 2-3 minutes and check again.
7. Pour the cooked potatoes into a strainer in your sink. Allow the water to completely drain.
8. Add the cream and butter (g) to the same pot that you used to cook the potatoes. Season with a generous pinch of salt and pepper. Put the pot on the stove over medium-low heat and cook for 1 minute, stirring while the butter melts. Add the potatoes back to the pot and crush with the back of a fork. Mix with the cream and butter and cook for 1 minute.
9. When the chicken and green beans have finished baking, remove the pan from the oven. Transfer the chicken to a cutting board to rest and keep the beans in the pan.
10. Spoon the smashed potatoes on your serving plates. Serve the chicken and green beans beside the potatoes. Spoon any remaining jus over the chicken.