what should you serve with chicken cordon bleu??

mashed potatoes with chicken gravy!

I've always liked a rice or pasta side dish with the cordon bleu, but if you make some kind of scalloped potatoes, or even a baked potato, you'll do fine. I'd be a bit reluctant to make a side dish that has cheese in it, so as not to take away any of the cheesy-ness of the cordon bleu. Maybe some french style green beans as well. Great, now I'm hungry. LOL

I would make some rice using chicken stock instead of water.

If you do not have chicken stock add a bulion cube to water.

then either make string beans fresh or frozen and take some butter and slivered almonds melt butter and saute almonds lightly mix with beans. Or you can take asparagus drizzle with olive oil sprinkle with sea salt toss and put in the oven for about 10 min until cooked. The asparagus should still have a crunch to it

well, That's a very nice food ,my suggestion to you is either mash potato's or French fries.then with Little bit of vegetables like carrots and broccoli and green peas. but take note the vegetables is just cook in a water cut the carrot in a little cubes. and you have to put it together in a big plate arrange it put the you cordon blue in the side then the mash potato's or the french fries then the vege. and a glass of red wine not white. okey, happy eating...

Roasted garlic potatoes and a green salad with French dressing.

Broccoli-Cauliflower Gratin

1 pound fresh broccoli flowerets

1 pound fresh cauliflower flowerets

1 1/2 cups mayonnaise

1 cup (4 ounces) shredded cheddar cheese

3/4 cup freshly grated Parmesan cheese

4 green onions, sliced

2 tablespoons Dijon mustard

1/4 teaspoon cayenne pepper

3 tablespoons seasoned breadcrumbs

Arrange flowerets in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Drain well.

Arrange flowerets in a lightly greased 2-quart baking dish.

Stir together mayonnaise and next 5 ingredients. Spoon over flowerets. Sprinkle with breadcrumbs.

Bake at 350*F (175*C) for 20 to 25 minutes or until golden.

Makes 8 servings.

Angel Biscuits

1 (0.25-ounce) package active dry yeast ( or 2 1/4 teaspoons)

2 tablespoons warm water (105* to 115*F - 40* to 45*C)

2 cups buttermilk

5 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons salt

1 teaspoon baking soda

1/4 cup granulated sugar

1 cup vegetable shortening

Dissolve yeast in warm water; let stand for 5 minutes. Stir in buttermilk and set aside.

In a large bowl, combine flour, baking powder, salt, baking soda and sugar; cut in shortening with a pastry blender until mixture is crumbly. Make a swell in center of mixture; add reserved yeast mixture; stir just until dry ingredients are moistened.

Turn dough out onto a lightly floured work surface, and knead lightly 3 or 4 times. roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place, free of drafts, for 30 minutes.

Bake at 400*F (205*C) for 10 to 12 minutes or until biscuits are lightly browned.

Makes 3 1/2 dozen.

You could serve a brown rice or rice pilaf. With sliced carrots and a salad.

A salad, rice ,potatoes, mixed veggies or green beans.

Salad and white rice.

i usually do rice or a pilaf, and a salad. it keeps it light, or lighter..