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chicken cordon bleu recipe

Written on Tuesday, October 11, 2016 | 10:03:00 PM

Serves : servings 

Ingredients : 
- 4 skinless, boneless chicken breasts
- 4 thin slices smoked ham (about 130g)
- 60g Emmental cheese, cut into 4 pieces
- 8 tsp cranberry sauce
- 25g plain flour
- 200g breadcrumbs
- 2 eggs
- 5 tbsp vegetable oil
- sea salt and freshly ground black pepper

Preparation Method :
1) Using a sharp knife, remove the mini-fillet from each breast and set them aside. Butterfly the chicken breasts .

2) Take a chicken breast and its mini-fillet and place it between 2 sheets of cling film, then bash it with a rolling pin until it is about 5mm thick all over. Remove the top layer of cling film and cover the flattened breast with a slice of ham. Place a chunk of cheese in the middle of the ham and top it with 2 teaspoons of the cranberry sauce.

3) Put the flattened mini-fillet of chicken over the fillings and then carefully wrap up the breast by bringing the pointy end over the cheese so it’s tucked neatly inside. Then, using the bottom layer of cling film, roll the breast up tightly to make a parcel. Make sure the cling film stays on the outside so you can remove it afterwards. Repeat with the remaining chicken breasts.

4) Sprinkle the flour over a large plate and season it with salt and pepper. Scatter 50g of the breadcrumbs on another large plate. Whisk the eggs in a shallow bowl.

5) Dust one of the stuffed breasts thoroughly in flour and pat it lightly to remove any excess. Roll the floured chicken in the egg, then coat it in the breadcrumbs. Dip the chicken back in the egg and then coat it in the crumbs again. Repeat with the remaining chicken breasts, adding 50g of the breadcrumbs to the plate for each breast so they don’t get too sticky.

6) Preheat the oven to 220°C/Fan 200°C/Gas 7. Heat the oil in a large frying pan and fry the breasts over a medium heat for 1 or 2 minutes on all sides, or until golden brown. Put the browned breasts on a baking tray and cook them in the oven for 25 minutes, or until the chicken is cooked through. Serve at once while they’re piping hot.


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