Chicken Cordon Bleu Recipe
Ingredients
| Chicken breasts | 4 | |
| Cooked ham | 4 Tablespoon (Leveled), chopped | |
| Swiss Cheese | 4 Tablespoon (Leveled), grated | |
| Garlic | 1 Clove (5gm) | |
| White wine | 2 Tablespoon | |
| Flour | 4 Tablespoon, seasoned | |
| Egg | 1 Large | |
| Oil | 2 | |
| White breadcrumbs | 3 Ounce, dried | |
| Butter - 2-2 1/2 oz | ||
Directions
GETTING READY
1) With skin side downwards, place 4 chicken breasts, and with a sharp knife cut a shallow slit down centre of each without cutting through to skin.
2) Then cut shallow pockets on either side of these slits.
3) Crush the garlic.
MAKING
4) Mix ham and cheese with crushed garlic and a little white wine to moisten.
5) Season well the ham-cheese mixture well.
6) Fill into pockets in chicken breasts and seal slit with the small finger-shaped fillet which is attached to each breast.
7) Keep in fridge to chill for thirty minutes.
8) Season the flour and coat chicken pieces well in it.
9) Brush carefully with egg beaten with 1 teaspoon of oil, and roll in breadcrumbs.
10) Heat oil, and add butter. When foaming, fry chicken breasts until tender, golden brown and crisp all over.
11) Drain on paper towel.
SERVING
12) Serve the chicken with asparagus spears or broccoli, and a party salad.
1) With skin side downwards, place 4 chicken breasts, and with a sharp knife cut a shallow slit down centre of each without cutting through to skin.
2) Then cut shallow pockets on either side of these slits.
3) Crush the garlic.
MAKING
4) Mix ham and cheese with crushed garlic and a little white wine to moisten.
5) Season well the ham-cheese mixture well.
6) Fill into pockets in chicken breasts and seal slit with the small finger-shaped fillet which is attached to each breast.
7) Keep in fridge to chill for thirty minutes.
8) Season the flour and coat chicken pieces well in it.
9) Brush carefully with egg beaten with 1 teaspoon of oil, and roll in breadcrumbs.
10) Heat oil, and add butter. When foaming, fry chicken breasts until tender, golden brown and crisp all over.
11) Drain on paper towel.
SERVING
12) Serve the chicken with asparagus spears or broccoli, and a party salad.
Chef
