Chicken Cordon Bleu

INGREDIENTS

• 600g Chicken Breast
• 120g Cooked Ham
• 100g Gruyere Cheese
• 60g Plain Flour
• 2 Egg
• 100g Breadcrumbs
• 4 tbsp Cooking Oil
• 40g Butter Spread
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Heat the oven to 190°C. Place the chicken breast on a clean board, cover with baking paper, and pound it evenly to about 1 cm thick. Season both sides with 1 tsp of salt and 0.5 tsp of black pepper.

2. 2

   Place 120g of cooked ham and 100g of gruyere cheese in the centre of the flattened chicken, leaving a border around the edges. Fold the chicken over the filling and secure the edges with toothpicks if needed.

3. 3

   Set out 60g of plain flour, 2 eggs (beaten), and 100g of breadcrumbs in three separate shallow dishes. Coat the stuffed chicken in the flour, then the beaten egg, then the breadcrumbs, pressing gently so the coating adheres.

4. 4

   Heat 4 tbsp of cooking oil and 40g of butter spread in a large ovenproof frying pan over medium heat. Fry the breaded chicken for 3 minutes on each side, until evenly golden brown.

   ⏱ 6 min

5. 5

   Transfer the pan to the oven and bake for 18-20 minutes, until the chicken is firm, the juices run clear, and the centre reaches at least 75°C for 30 seconds when checked at the thickest point without touching the filling.

   ⏱ 18 min

6. 6

   Transfer the chicken to a clean plate and rest for 5 minutes. Remove any toothpicks before serving, and wash the raw-chicken board and utensils with hot soapy water.

   ⏱ 5 min