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5 from 1 vote

Roasted Provencal Vegetables with Barber Foods Chicken Cordon Bleu

A breaded chicken breast stuffed with ham and cheese served alongside roasted Provençal vegetables can be on the table in under 40 minutes.
Course Side Dish
Cuisine American
Keyword Roasted Provencal Vegetables
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Ali Randall


  • 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.