Prepare the Chicken Cordon Bleu: Preheat the oven to 375°F (190°C).

Prep all ingredients per instructions above.

Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness (about ¼ inch).

In a shallow dish, combine bread crumbs, salt, black pepper, and paprika. Set up dishes of flour and beaten egg as well.

Dip each chicken breast into the flour, then into the beaten egg, and finally coat it in the bread crumb mixture.

Heat vegetable oil in a skillet over medium heat. Brown the chicken on both sides.

Transfer the browned chicken to a baking sheet and top each piece with ham and Swiss cheese. Bake for 15-20 minutes, or until the internal temperature reaches 160°F (71°C).

Prepare the Butter Noodles: Cook egg noodles according to the package instructions.

Drain the noodles and return them to the pot.

Add butter and toss until melted and evenly coated. Season with salt to taste.

Cook the Peas: Bring a pot of salted water to a boil.

Add frozen peas and cook according to the package instructions. Drain and season with salt to taste.

Assemble the Tossed Salad: Portion out mixed greens, cucumber slices, cherry tomatoes, and thinly sliced red onion into serving bowls. Drizzle with your choice of salad dressing.

Serve and Enjoy: Plate the chicken cordon bleu with butter noodles, peas, and tossed salad. Serve with a glass of apple cider.