Sheet Pan Chicken Cordon Bleu

• 4 chicken breasts (fresh, if possible)
• 4 oz ham (deli-sliced)
• 4 slices Swiss cheese
• ½ C egg whites
• 2 slices multigrain bread (gluten-free if necessary)
• ¼ C shredded parmesan cheese
• 2 Tbsp nutritional yeast (or more parmesan)
• 1½ Tbsp Everything But The Bagel Seasoning
• 12 oz broccoli florets
• 12 oz cauliflower florets
• ½ Tbsp olive oil
• ½ tsp salt
• ½ tsp pepper

1. Preheat the oven to 400 F and spray a baking sheet with cooking spray.
2. Prepare the breadcrumbs: lightly toast the multigrain bread in the toaster, then pulse in a food processor or blender with parmesan cheese, nutritional yeast, and some salt. Mix in the 1 tablespoon of Everything seasoning.
3. Prepare the chicken: place the chicken on a cutting board and set your hand on top of the breast. Use your sharpened knife to carefully butterfly the chicken (slice a pocket) without cutting the meat into two pieces. Stuff the chicken with portion 1-oz of ham and one slice Swiss cheese for every chicken breast. Seal the pocket with toothpick(s).
4. Pour egg whites into one shallow bowl and the breadcrumbs in another shallow bowl.
5. Place the prepared chicken breasts into the bowl of egg whites and spoon whites over the top of the chicken. Use tongs to transfer the chicken to the breadcrumbs. Spread breadcrumbs over the chicken completely so the top and bottom are both covered. Sprinkle remaining Everything seasoning on top. Place the chicken breasts in the middle of the greased sheet pan.
6. Toss broccoli and cauliflower florets in olive oil, salt, and pepper. Spread veggies around the chicken on the sheet pan.
7. Bake for 20 minutes or until chicken is cooked all the way through. Divide vegetables into 4 portions and serve each portion with one chicken breast.

Nutrition facts are a calculated estimate of one chicken breast and 1/4 of the vegetables.