2 pounds new potatoes, peeled
4 cloves garlic
2 tablespoons extra virgin olive oil
4 sprigs rosemary
salt and pepper

1. Parboil potatoes in boiling water.
2. Combine with cracked cloves of garlic and coat with oil.
3. Season well and bake in a 450 degree oven for 20 minutes or until potatoes start to brown.

Makes 4 servings.

2 cups canned French style green beans
4 ounces canned mushrooms
1/4 cup butter
1 medium onion, sliced
salt and pepper

1. Thaw or drain green beans and mushrooms.
2. Melt butter in large frying pan.
3. Add onions and mushrooms to the pan. Saute until translucent.
4. Add French style green beans and cook mixture, stirring frequently, until to desired tenderness.
5. Season with salt and pepper.

Makes 4 servings.

4 skinless, boneless chicken thighs or breasts
4 ounces Swiss or Provolone cheese, sliced
4 ounces thinly sliced smoked ham
1/4 cup all-purpose flour
1 egg, beaten
1 cup bread crumbs (with dried parsley, salt and pepper)

1. Pound chicken to 1/4 inch thickness.
2. Place 1 slice of cheese and 1 oz of ham on each piece.
3. Roll up each piece and use a toothpick to secure if necessary.
4. Coat each piece in flour, then egg, then the seasoned bread crumbs to coat.
5. Place seam side down in greased baking dish and bake at 350 for 30 minutes or until juices run clear.

Makes 4 servings.

In looking for side dishes for Chicken Cordon Bleu I've discovered that the French have quite the penchant for canned mushrooms. I decided to try a classic French-Style Green Bean accompaniment and some simple Roasted Rosemary Baby Potatoes. Shannon usually avoids a green bean and mushroom side dish like the plague, but this simple, tender version helped her finish all her vegetables! You'd be hard-pressed to find anyone that doesn't enjoy a simple roasted potato recipe. This is a classic no matter where in the Western hemisphere you happen to find yourself.

Since the chicken must be flattened and rolled, it's probably a good idea to avoid misshapen breasts. I also think that calling this dish "beautiful stuffed breasts" would help to satisfy the appetite of any heterosexual man who had this plate put in front of him. I prefer Provolone to Swiss cheese in chicken cordon bleu, but I find it odd that neither of these cheeses are French and were always the recommended choices in the recipes I've seen. This is somewhat unfortunate as I could see this recipe be equally tasty stuffed with brie, but I suppose equally tasty does not justify a larger ding in the pocketbook.