Delicious and filled with cheese, ham, a touch of mustard and coated in a grated cheese and bread crumbs, this Cordon Bleu is a family favourite. It makes a tasty dinner served with salad and potatoes.
The cheese will ooze out as you cut into this Cordon Bleu
Ingredients 4 chicken breasts
4 tsp Dijon or wholegrain mustard
4 slices ham
Salt and pepper, to season
4 slices cheese, 1 cm thick (lactose free if required)
1/4 cup grated cheese (Parmesan or lactose free cheese if required)
1 cup flour (gluten free if required)
1 1/2 cups bread crumbs (gluten free if required)
1 egg, beaten
1/2 cos or iceberg lettuce
1 red capsicum
10 cm cucumber
2 tbsp olive oil
1 lemon, juiced and zested
2 tbsp vinegar
Preheat the oven to 220 degrees. Line a baking dish with baking paper.
In a bowl, combine the bread crumbs, grated cheese and season with salt and pepper. Place the flour and egg in separate bowls.
Cut a pocket into the thick side of the chicken breast. Add 1 tsp mustard, a slice of ham and then a slice of cheese inside the pocket.
Insert the ham and cheese carefully so the chicken does not tear
Roll the chicken in the flour so it is evenly coated, holding the slit together as you roll.
Dip the chicken into the egg and then roll in the bread crumb and cheese mixture.
Secure the opening with kebab sticks or toothpicks.
Push kebab sticks through the slit to hold the chicken together
Place the chicken on a baking tray. Bake for 20 - 25 minutes, until the surface is browned.
In the meantime, while the chicken is cooking, cut the lettuce, cucumber, capsicum, tomato and place in a bowl.
In a small bowl add the olive oil, vinegar, lemon juice, zest and whisk until mixed. Pour onto the salad and toss to combine. Set aside.
Cut the potato into bite sized pieces, place in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8-10 minutes until cooked. Strain and set aside.
Remove the chicken from the oven. Serve with the salad and steamed potatoes.
Chicken Cordon Bleu with salad and steamed potatoes
The chicken can be stuffed, crumbed and refrigerated until ready to cook.
This is delicious served with mashed garlic potato.