Cordon Bleu

Step 1

Place the 4 medium potatoes in a pot, cover with salted water, and boil until fork-tender, about 15 minutes. Drain and mash with 2 tbsp of the butter and a splash of milk or water; season with salt and pepper.

Step 2

Slice each of the 2 large chicken breasts horizontally to create a pocket. Stuff each with 2 ham slices and 2 cheese slices, folding to fit. Secure with toothpicks if needed.

Step 3

Set up three shallow dishes: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs. Dredge each stuffed breast in flour, then egg, then breadcrumbs, pressing to coat evenly.

Step 4

Heat 2 tbsp oil in a large skillet over medium-high. Cook the breaded breasts until golden brown on both sides, about 4 minutes per side. Reduce heat to low, cover, and cook until chicken is cooked through and cheese melts, about 8 more minutes.

Step 5

Remove toothpicks. Serve the cordon bleu with the mashed potatoes and a side of steamed green beans or carrots. Spoon any pan juices over the top.

Step 6

For a quick sauce, deglaze the skillet with 0.5 cup chicken broth, scraping up browned bits, and simmer until slightly thickened, about 2 minutes. Pour over the chicken before serving.