Chicken Cordon Bleu Recipe

With Mediterranean Variations

This Classic Cordon Bleu Recipe can be made with Veal or Pork Fillet but we'd like you to try the Chicken Breast version, because it is freely available and easy to work with.

Also, if not handled properly, it can be quite tasteless and dry, but this way, it is succulent and bursting with flavour.



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Try the classic way first, just to get into the way of working with stuffing and then you can experiment with your own variations on the theme.
We like to make a garlic butter stuffing whizzed with roasted red peppers - a kind of mediterranean Chicken Kiev.

Or a spoonfull of ratatouille makes a great alternative.

• Two good sized chicken breast fillets - skinned.
• Two slices of ham, we use jamon serrano but use any ham you like 
• Four slices of good cheese - again we use the manchego cheese but any well flavoured cheese,such as mature cheddar will do
• About 2ozs. of fresh wholemeal breadcrumbs
• 2ozs. of butter and 2Tbs. of olive oil.
• Seasoned flour to coat
• One large egg and a little milk for egg wash
• Salt and black pepper

           

Now - lay half the jamon and cheese on your Chicken escalope.

And then wrap it up into a neat parcel.

         

Roll in the Flour - then the egg wash and then the breadcrumbs.

Using a non stick fry pan saute your parcels, over medium heat, in the olive oil and butter mixture for 10 - 15 minutes, turning until Golden all over.

Pop them onto a baking sheet in a medium oven for 10 minutes more - just to make sure they are cooked.

And there you have it - Great Chicken Cordon Bleu Recipe.
Serve it up on warm plates with a dollop of the sauce on the side.

Superbe!

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