Chicken Cordon Bleu with Mashed Potatoes



russet potato2 pounds


butter2 tablespoons
whole milk1/4 cup
egg(s)2 large
swiss cheese1 cup, shredded


ham8 ounces, sliced
boneless, skinless chicken breast2 pounds

Dry Goods

dijon mustard4 tablespoons
panko breadcrumbs2 cups

Extra Items

toothpicks(for securing)


This recipe works best with juicy boneless chicken thighs- but if you’ve only got chicken breasts, it’s easier to roll if they’ve been pounded to about 1” thickness with a meat mallet. 

  1. Preheat the oven to 375*F.
  2. Bring a large pot of salted water to boil. 
  3. Peel the potatoes and roughly chop into pieces about 3” wide across.
  4. Once the water is boiling, transfer the potatoes to the pot and cook until potatoes are soft and falling apart, about 12-15 minutes. Drain and set aside.
  5. While the potatoes are boiling, make the chicken: Spread the chicken thighs out on a plate (you may need more than one plate), and divide the mustard between them, spreading the mustard evenly over the upward facing side of the thigh. 
  6. Lay 1 to 2 ham slices on top of the mustard, until all the ham has been divided evenly between the thighs. 
  7. Top each ham slice with the shredded cheese, dividing evenly between each chicken thigh. 
  8. Roll the chicken thighs up around the filling ingredients, securing them closed with toothpicks. 
  9. Whisk the eggs in a wide, shallow bowl until smooth.
  10. Place the breadcrumbs in another wide, shallow bowl. 
  11. Dredge the rolled chicken thighs in the egg wash, then the breadcrumbs. Transfer the breaded chicken to the sheet pan once dredged, leaving an inch or two of space between each chicken roll. 
  12. Place the pan in the oven and bake 18-22 minutes, until the chicken is cooked through and the breadcrumbs have browned. 
  13. While the chicken is cooking, finish the potatoes: Add the butter and milk to the potatoes and use a masher to mash the potatoes until they are smooth, with few lumps. 
  14. Season to taste with salt and pepper. 
  15. When the chicken is done cooking, serve alongside the mashed potatoes. 

Prep Plan

Prep It For Later:
1. Roll and stuff the chicken thighs, following instructions in Steps 5-8. Transfer the chicken rolls to a large resealable container.
2. Boil and mash the potatoes according to instructions in Steps 1-4, and Steps 13-14. Transfer to a resealable container.
The prepared chicken will last in the fridge overnight. The mashed potatoes will last for up to 4 days.

You’ll need: 1 container of rolled chicken thighs 1 container of mashed potatoes.

Prepare from prepped:
1. Preheat the oven to 375*F.
2. Dredge and bread the chicken according to the instructions in Steps 9-12.
3. Place in the oven and bake 18-22 minutes.
4. Reheat the mashed potatoes, either in the microwave or stovetop, adding in more milk a little at a time if they seem dry.
5. Serve the chicken alongside mashed potatoes.

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