Super-Easy Chicken Cordon Bleu w/Roasted Broccoli

This recipe was super good, and super easy. It is Chicken Cordon Bleu; by far, the easiest version I've ever made (and I've made other easy versions!) This one is just layered on a pan, no stuffing/rolling involved, and your veg bakes right along with the chicken, so it can be a one-dish meal. One can add rice or a parmesan orzo to make the meal go farther, but it's not needed.         

Super-Easy Chicken Cordon Bleu w/Roasted Broccoli

adapted from Mel's Kitchen Cafe

2 tablespoons olive oil
1 ½ pounds broccoli, cut into spears/thin wedges 
Salt and pepper
4-5 thin chicken breast cutlets (buy cutlets, or cut breasts in half and pound thin) 
2 tablespoons Dijon mustard
4 to 8 slices deli ham, exact amount depends on brand/size of slices
4 to 8 slices Gruyere or Swiss cheese
¾ cup Ritz crackers (about 15), coarsely crushed

1.  Preheat the oven to 450 degrees. Make sure an oven rack is in the lower-middle position. Brush a large, rimmed baking sheet (about 11X18-inches) with 1 tablespoon of the oil. Place the broccoli on one side of the sheet pan, and drizzle with remaining oil. Sprinkle with salt and pepper.

2. Place the chicken cutlets side-by-side on one side of the prepared baking sheet (to help them fit, you can alternate thicker end to thinner end as you lay them down). Placing them close together (without overlapping) will help the cheese stay put as they bake. Sprinkle lightly with salt and pepper. Spread the mustard lightly over the top of each chicken piece. Top with 1 to 2 slices ham to cover and then add one or two slices of the cheese evenly across the top. Sprinkle the cracker crumbs evenly over the cheese and press lightly so the crumbs aren’t loose.

3.  Bake for 20 minutes until the chicken registers 160 degrees F on an instant-read thermometer and the broccoli is roasted and tender. The exact time will depend on the thickness of the chicken. If the chicken still needs more time but the broccoli looks like it is finished, scoop the broccoli off the sheet pan onto a plate and lightly tent with foil while the chicken finishes cooking.

4. For a better presentation, remove the chicken and broccoli as soon as it comes out of the oven so it doesn't sit in the juices in the bottom of the pan. I did not do this; to keep with the ease of a one-pan meal (and laziness). It was fine to leave it in the pan for serving. 

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