Some meals sound complicated but once you get started they are actually easier than the seem. This is a classic example, with the added benefit of you getting to choose your favourite cheese and ham as fillers.
Chicken Cordon Bleu
- Chicken Breasts 1 per person
- Ham slices
- Cheese slices, gouda is super for this, but cheddar is equally good
- Breadcrumbs for coating
- 1 beaten Egg
- Flour for dusting
- Salt and Pepper
- 25g of butter
- Carefully cut through the Chicken lengthways, almost the whole way but not quite. Open out the chicken, this is called butterlying.
- Place on top of a piece of cling film.
- Cover with another piece of cling film and lightly hit with a rolling pin.
- Remove the cling film, on one side of the chicken place a slice of cheese, then ham, then cheese again, bring the other side over and press the sides together.
- On three separate plates, put flour, egg and breadcrumbs seasoning all with salt and pepper.
- Doing one at a time, press the chicken in the flour, followed by the egg and finished with the breadcrumbs.
- Pre-heat your oven to 180’c, 375’f and gas mark 4.
- In an ovenproof frying pan, heat the butter until frothing.
- Carefully place each piece of chicken into the pan and leave for 2 minutes.
- Turn over and leave for a further 2 minutes.
- Place in the oven and cook for 15-20 minutes or until the chicken is cooked through.
- Serve and enjoy.
With Christmas just being around the corner next week’s recipe is for my version of Cock a leekie soup. This recipe shall be made from scratch, however it is a great one to make with leftover Turkey meat and using the bones for stock. For this recipe you shall need, a whole chicken, carrots, leeks and rice or potato. Traditionally this soup has prunes in, I don’t bother but shall leave this up to you.
photo by Naomi Armet
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