ChefXi OfficialGolden, breaded chicken breasts stuffed with savory ham and melted Swiss cheese, served over a hearty bed of seasoned wild rice with crispy roasted Brussels sprouts.
Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
In a medium pot, combine wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed.
Wild rice takes longer than white rice; start this first!
Place a slice of ham and a slice of Swiss cheese on each pounded chicken breast. Roll tightly and secure with a toothpick.
Set up three bowls: one with flour, one with beaten eggs, and one with a mix of panko, parmesan, and garlic powder. Dredge chicken in flour, dip in egg, then coat thoroughly in breadcrumbs.
Toss Brussels sprouts with olive oil, salt, and pepper. Place them on one side of the baking sheet. Place the breaded chicken on the other side.
Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and the sprouts are charred and tender.
If the breadcrumbs brown too fast, tent loosely with foil.
Fluff the wild rice with a fork. Plate a generous mound of rice, top with a sliced Cordon Bleu, and nestle the crispy Brussels sprouts alongside.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.