Roasted Provençal Vegetables
This post is is written on behalf of Barber Foods. I was compensated for my time. All opinions are my own. Thank you for supporting my blog by supporting brands I love. #BarberNight
A breaded chicken breast stuffed with ham and cheese served alongside roasted Provençal vegetables is an easy dinner that can be served up in under 40 minutes on a busy weeknight.
I'm a big fan of chicken Cordon Bleu but my busy schedule doesn't always allow me to make it from scratch.
The solution? Make it a Barber night.
Barber Foods has a great selection of stuffed chicken breasts available in the frozen food aisle of your local grocery store. I found the chicken Cordon Bleu at my local grocer.
They take care of all the prep work so all you have to do is pop the chicken in the oven and 40 minutes later, dinner is served.
I decided to pair the Chicken Cordon Bleu with my roasted Provençal vegetables. I was able to coordinate the baking times so both chicken and veggies came out of the oven at the same time.
Look how the cheese melts out of the chicken! These chicken breasts were cooked perfectly golden and were piping hot inside.
It's nice to be able to enjoy a quality meal with the family even with so many commitments. We are busy and stretched in many different directions. It's important for us to sit down together for dinner.
We are still enjoying our screen porch. Fall dinners outside are coming to an end with cooler weather approaching. I'm a little sad about that because it's a great way to connect without distractions.
I reminded my husband of the first meal he made for me when we were dating. He's an amateur in the kitchen but a pro on the grill. After finishing dinner, I told him that if he had served Barber Foods Cordon Bleu stuffed chicken breasts when we first started dating I would've been very impressed.
To go along with the chicken I served a simple side dish of yellow squash, zucchini, carrots, sweet onion and asparagus. Slow roasted with a toss of olive oil and herbs de Provence, the veggies caramelized beautifully and brought out the sweetness of the vegetables.
A blend of rosemary, lavender, majorum, thyme, oregano and savory, I sprinkle these herbs on so many foods.
I love roasting vegetables this way and leftovers are delicious tossed with pasta or served on top of fresh greens. I always make enough to enjoy the next day.
You can find herbs de Provence in the bulk section of your local grocery store and at a greater discounted price than in the herb aisle. I found them along with the Barber Foods stuffed chicken breasts at my local Kroger.
Roasted Provençal Vegetables with Barber Foods Chicken Cordon Bleu
Serves 4. Total time: 45 minutes
- 2 boxes Barber Foods Chicken Cordon Bleu
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 carrots, peeled and sliced
- 12 stalks of asparagus
- 1/2 sweet onion, slices
- 6 small tomatoes, quartered
- 2 tablespoons olive oil
- 1 tablespoon herbs de Provence
- 1 teaspoon kosher salt
Preheat the oven to 375°F. Prepare all the vegetables except the tomatoes. Slice the zucchini, squash, carrots and onion into thin julienned pieces. Add the vegetables plus the asparagus to a large bowl and toss with the olive oil, salt and herbs de Provence.
Line a cooking sheet with aluminum foil and use cooking spray to prevent the vegetables from sticking. Spread the veggies onto the cooking sheet and roast the vegetables for 45 minutes or until soft.
Remove the raw chicken breasts from their pouches and arrange on a flat metal baking sheet at least 2 inches apart.
After the vegetables have cooked for 15 minutes add the Barber Foods Chicken Cordon Bleu to the oven.
Bake the chicken for about 30 minutes to a minimum internal temperature of 165°F measured by a meat thermometer. Continue to roast the vegetables for an additional 30 minutes.
Remove the vegetables and the chicken from the oven and allow the chicken to cool for at least three minutes before serving.