Barber Foods Chicken Cordon Bleu + Parmesan Garlic Potatoes #SimplySpecialMeals
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplySpecialMeals #CollectiveBias
With the end of vacation and shifting to back-to-school routines, blogging, and a few other have-tos, its been crazy-busy at our house. Throw in that I invited friends over for dinner and needed to get the house in order first you get the picture. But we love to entertain, so its worth it to endure the crazy. It helps to have a few go-to menus in your head for those times you sort of over-extend yourself.
Barber Foods Chicken Cordon Bleu is an awesome main course entrée for the family or when you’re including friends. They have a new and improved recipe and they’ve even updated their packaging. We like the newest combination with the crispy batter on the outside of the chicken, and the ham and cheese on the inside, even better than the old recipe. Just bake it, and use a thermometer to check that it reaches the 165 degrees Barber recommends. It has a nice, crispy outside and a tender inside that tastes great. It sure makes getting a meal that seems special a lot less work!
One of the sides I made for our meal was mini potatoes with garlic and Parmesan cheesea great pairing with the Chicken Cordon Bleu. Heres my recipe:
In addition to the Cordon Bleu, Barber Foods also offers several other stuffed chicken breast choices, including Broccoli Cheese and Chicken Kiev. Find it in the frozen food section at your favorite grocery and remember to look for their new packaging.
Hey—who cares if life is crazy-busy? Go ahead and invite company for dinner. You’ll have a great meal!
- 1 pint mini potatoes
- olive oil
- 2 cloves garlic, minced
- Parmesan Reggiano
- salt, pepper, paprika
- Preheat oven to 400 degrees
- Slice mini-potatoes in half. Place in saucepan and cover with water, boil until fork will go through.
- Place potatoes on baking sheet. Cover with oil and garlic and toss. Season with salt, pepper and paprika. Shred Parmesan Reggiano over the potatoes.
- Bake for 15 minutes. Turn over potatoes and cook for another 15 minutes.
- Remove from oven and shred more Parmesan Reggiano over potatoes before serving.
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