Chicken Cordon Bleu Nuggets with Smashed Potatoes and Peas

Next to hamloaf, this is our second favorite meal. I got the recipe from Kate awhile back and it so good! It is better than normal chicken cordon blue because there ratio of  ham and cheese is greater than the amount of chicken in each nugget. They are great with smashed potatoes or cheesy potatoes. The nuggets are a little time comsuning and messy to make, but it is well worth it. I also only cut up one chicken breast and it is enough for at least 4 people. We will be eating leftovers for the next few days!

Chicken Cordon Bleu Nuggets

Makes: 2 dozen

Cooking Spray
2 large eggs
1 cup Panko breadcrumbs
1/2 cup flour
Salt and Pepper
1 package (about 5 oz.) deli sliced ham, cut lengthwise into strips
1 package (about 5 oz.) deli slices Swiss cheese, cut lengthwise into strips
1 large skinless, boneless chicken breast, cut into 24 small chunks

1. Preheat oven to 350 degrees. Place the following in 3 separate bowls for the toppings: flour with a pinch of salt and pepper, eggs, breadcrumbs. Lay ham strips on a work surface. Top each with a cheese strip. Place a chicken chunk toward the end of each strip and roll up to enclose the chicken. Roll all the chicken into the ham and cheese slices.

2. Working with one chicken nugget at a time, lightly coat with the flour, then the egg, then the breadcrumbs. Transfer seam side down to a baking sheet. Lightly spray the nuggets with cooking spray and bake until crisp, about 20 minutes.

Smashed Potatoes

Serves: 4

6-8 baby red-skinned potatoes, quartered
1 1/2 Tbsp. butter
1/4 cup parmesan cheese
1 Tbsp. sour cream
Splash (or two or three) of milk
Salt and Pepper
Chives

Boil potatoes until soft; drain. Add butter, parm cheese, sour cream, salt, pepper and chives to taste and a little bit of milk. Smash with a potato smasher (mine is from pampered chef and I love it!) until it is the right consistancy for you. Serve immediately.