Helen’s Home Cooking

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
  1. Carefully cut through the Chicken lengthways, almost the whole way but not quite. Open out the chicken, this is called butterlying.
  2. Place on top of a piece of cling film.
  3. Cover with another piece of cling film and lightly hit with a rolling pin.
  4. 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.
  5. On three separate plates, put flour, egg and breadcrumbs seasoning all with salt and pepper.
  6. Doing one at a time, press the chicken in the flour, followed by the egg and finished with the breadcrumbs.
  7. Pre-heat your oven to 180’c, 375’f and gas mark 4.
  8. In an ovenproof frying pan, heat the butter until frothing.
  9. Carefully place each piece of chicken into the pan and leave for 2 minutes.
  10. Turn over and leave for a further 2 minutes.
  11. Place in the oven and cook for 15-20 minutes or until the chicken is cooked through.
  12. 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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