For a tasty mid week dinner why not try our the Rosie & Jim, Ballybrittas Chicken Cordon Blue?
Serve it up with some Herby Mashed Potato and Honey Roasted Carrots - it's easy to make and very tasty!
Ingredients
2 Rosie & Jim Chicken Cordon Blue (from your butcher or local supermarket)
3 large rooter potatoes, peeled and cut into smaller chunks
2 Tbs Extra Virgin Olive Oil
2 Tbs Mayonnaise
1 Teaspoon Flat Leaf Parsley- finely chopped
1 Teaspoon Basil- finely chopped
salt
pepper
250g Small Carrots
1 Tablespoon Sunflower Oil
0.5 Tablespoon White Wine Vinegar
1 Tablespoons of Honey
salt
pepper
Chicken Cordon Blue
Preheat oven to 190ºC/375ºF/gas 5 (fan assisted ovens reduce temperature to 170ºC).
Bake for 25-30 minutes.
If cooking from frozen, allow an additional 10 minutes on to cooking time.
Herby Mashed Potatoes
Peel potatoes and Steam or Boil them until tender.
Drain Potatoes and Return them to the Pan to dry them out.
Mash (or Rice potatoes if you have a Potato Ricer).
Add Olive Oil and Mayonnaise and mix or continue to mash.
Add Herbs and Mix.
Add Salt and Pepper to taste.
Honey Glazed Carrots
Put the carrots into a roasting tin and toss with a tablespoon of sunflower oil and some salt and pepper.
Roast for 30 mins.
Add half a Tablespoon of White Wine vinegar to the carrots.
Drizzle over the honey.
Return to the oven for 15 minutes
