How to make de-Frenched Chicken Cordon Bleu:
Filet as many chicken breasts as needed & open the breast to receive the goodness.
Lay a thin slice of deli ham, one slice of swiss cheese and a healthy stack of fresh spinach leaves.
Close the breast. Drizzle with olive oil, garlic, salt and pepper, parsely, sage. Next, pile on the veggies, any veggies will do.
We added onion....
Add chopped carrots....
And peeled, cubed potatoes.
Drizzle with evoo again and seasonings again.
Bake @ 425 degrees for 30-ish minutes - perhaps longer if the potatoes are still crunchy.