Because Chicken Cordon Bleu is such a flavorful dish on its own, it pairs well with mild side dishes, such as rice and mixed vegetables, that do not get in the way of the fried chicken dish's flavors. Chicken Cordon Bleu features a thin chicken cutlet topped with ham and Swiss cheese that is rolled up, coated in flour or breadcrumbs, and then fried until golden brown on the outside.
Rice dishes that pair well with Chicken Cordon Bleu include white rice, brown rice, wild rice, rice pilaf and even a mild risotto. As far as vegetables go, as long as the vegetables are cut in about the same-sized pieces, nearly any vegetable can be steamed.
- Clean, peel and cut vegetables Select three to five different vegetables to steam, such as broccoli, cauliflower, carrots, parsnips, green beans, squash and zucchini. Select enough to make 4 to 5 cups of vegetables. Rinse the vegetables in a colander under cool running water and pat dry with a paper towel. Peel any vegetables that need peeling. If using broccoli or cauliflower, cut into florets. Cut other vegetables into similar-sized slices.
- Steam the vegetables In a large pot, add about 2 cups of water, vegetable broth or chicken broth. Bring to a boil, then reduce to a simmer. Place the steamer basket filled with vegetables onto the pot. Lightly season the vegetables with a pinch of salt and ground black pepper. Cover the vegetables with a lid and steam for about 5 minutes. Check to see if they are done with a fork or toothpick. The vegetables should be cooked, but slightly firm. Remove from the heat and serve with the rice and Chicken Cordon Bleu. A light sauce, such as one made from the broth, can be tossed with the vegetables before serving.