Cookwith

Name: Funkadelic Chicken Cordon Bleu with Groovy Veggie Ribbon Salad
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 4 slices smoked turkey (or ham, if preferred); 4 slices Swiss cheese; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 2 eggs; 1/3 cup all-purpose flour; 2 tbsp Dijon mustard; 2 tbsp mayonnaise; 1 tbsp white wine vinegar; 2 tbsp olive oil, divided; 1 lemon, zested and juiced; 1/2 tsp smoked paprika; Salt and black pepper, to taste; 2 large carrots, peeled into ribbons; 2 small zucchini, peeled into ribbons; 1 small red onion, thinly sliced; 1/2 cup cherry tomatoes, halved; 2 tbsp chopped fresh parsley

Funkadelic Chicken Cordon Bleu with Groovy Veggie Ribbon Salad

CrushedLemon1034

This 'Funkadelic Chicken Cordon Bleu' brings the glitz and smooth moves of the 70s to your table with a crispy, creamy, and decadent main, while the groovy veggie ribbon salad dazzles with color and tang. Inspired by the era’s love of bold flavor and fun presentation, the chicken is stuffed, rolled, and golden-crusted, channeling the era’s love of comfort food with a retro twist. The salad’s zingy dressing and vibrant ribbons are as lively as a disco dance floor, and a sprinkle of fresh parsley adds a finishing flourish. It’s a dinner that’ll leave you humming classic tunes and dreaming of shag carpets.

Ingredients

Instructions

Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
Lay chicken breasts between 2 sheets of plastic wrap and gently pound to 1/2-inch thickness using a rolling pin.
Season chicken on both sides with salt and pepper. Place a slice of turkey and a slice of Swiss cheese on each breast. Roll up tightly and secure with toothpicks.
Place flour in one shallow dish. In a second dish, beat eggs. In a third, combine panko, Parmesan, paprika, and a pinch of salt.
Dredge each chicken roll in flour, dip in eggs, then coat in the panko mixture, pressing to adhere.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown chicken rolls on all sides, 2-3 minutes per side.
Transfer to prepared baking sheet and bake 18-20 minutes, until cooked through and golden.
While chicken bakes, whisk Dijon, mayo, white wine vinegar, lemon zest, half the lemon juice, 1 tbsp olive oil, and a pinch of salt/pepper in a large bowl.
Add carrot and zucchini ribbons, red onion, cherry tomatoes, and parsley. Toss to coat, taste, and adjust acid/salt as needed.
Slice baked chicken rolls and serve over the groovy veggie ribbon salad. Drizzle with extra lemon juice if desired.