Chicken Cordon-Bleu with Green Beans in Mustard Cream Sauce

This Chicken Cordon Bleu recipe was very yummy and very quick to assemble. I did think it needed more swiss cheese, so if you want to top the whole dish with more swiss I think it'd be good. The cream cheese mixture that was on top sort of curdled up in the heat of the oven, but still tasted good. I think that knocked a few presentation points off. If you care about presentation, I'd recommend topping the chicken with the ham and then another slice of swiss, and then when the chicken is done, spoon over the cream cheese mixture that has been warmed in a saucepan.

Lazy Chicken Cordon Bleu

1 lb. chicken thighs

8 slices ham

8 slices swiss cheese

8 oz cream cheese, softened

1/2 c. heavy whipping cream

1 clove garlic, minced

dash of black pepper

1/2 tsp dill

2 tsp. chives

1 tsp. parsley

Open up chicken thigh, fold slice of swiss in half, and lay swiss to one side of the thigh. Fold the thigh over. cover thigh with a slice of ham. Lay in a greased baking dish. Mix last 7 ingredients and spread on top of thighs. Bake at 350 F for about 35 minutes. Thighs are great because their higher fat content means that you can over-cook them a bit and not even notice.

Green Beans in Mustard Cream Sauce

~12 oz steamable bag of green beans or 3/4 lb. fresh green beans

2 Tbs. stone ground mustard

1 Tbs. spicy brown mustard

1/2 c. heavy whipping cream

Microwave green beans if you bought the bagged ones. If you bought fresh, snap the ends off and discard, and boil for about 7 minutes. Mix 2 types of mustard and cream, and pour over prepared green beans. Toss to coat if you wish.