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Chicken cordon bleu

  • Preparation Time30 mins
  • Cooking Time21 mins
  • Serves6
  • DifficultyEasy
6 (275g) chicken breasts, pounded out to 1cm thick
300g thin-sliced ham
150g Gruyere cheese

For the breading

750g plain flour
150g rice flour
240g ground breadcrumbs (biscuit crumbs preferred)
1 tbsp garlic powder
1 tbsp salt
1 tbsp freshly ground black pepper
1 tbsp paprika
1 tbsp Cajun seasoning
1) Preheat the oven to 180C/Gas 4. Take a piece of chicken and place 50g of ham and 25g of Gruyere cheese in the middle. Roll up the chicken breast tightly and place cocktail sticks in the ends and middle to secure. Repeat for all the breasts.

2) Place the chicken breasts in an oiled baking dish and bake in the oven for 18 minutes.

Breading:
1) Combine all the breading ingredients, mix well, and place on a large platter. Place the egg wash in a wide, shallow bowl.

2) Place the baked chicken rolls in the egg wash and then coat evenly with the breading mixture. Repeat the process again.

3) Deep-fry the breaded chicken at 170C for 3 minutes. Drizzle the Hollandaise sauce over the top of the chicken to serve.

Hollandaise sauce:
1) Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce.

2) Set the food processor on medium-low speed and very slowly add the warmed clarified butter until it thickens. To thicken the sauce more, add an egg yolk and to thin it out add warm water.

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