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Chicken Corde on Bleu

Chicken Cordon Bleu is traditionally a french dish. Cordon Bleu means "blue ribbon" in french.

Chicken Corde on Bleu Recipe


4 small slices of ham
4 slices Swiss cheese
4 small chicken breasts
4 cups of breadcrumbs
1/4 cup milk
1 tbsp grated lemon rind
1/4 cup oil
2 eggs, lighly beaten
60g butter
plain flour

1 cup chicken stock
1/4 cup cream
2 tsp plain flour
30g butter
1 clove garlic, crushed
1/2 cup dry sherry
1 tbsp chopped parsley

1. Using a meat mallet or rolling pin, pound each chicken breast thinly to about 2cm thick.

2. Place a slice of ham, then cheese over 4 chicken breasts. Filling should come to within 1cm of edge of fillets. Top each with remaining chicken breasts, press firmly together.

3. Dust chicken breasts with flour, then dip into a bowl that has the combined eggs and milk, coat with break crumbs and rind, pressing crumbs on firmly.

4. Refrigerate for 1 hour. Heat butter and oil in a frying pan and add the chicken breasts. Cook over medium heat, on both sides, until golden brown; about 3 minutes each side.

5. To make the sauce: Heat butter in a saucepan, add garlic and cook, stirring for one minute. Add stock and sherry and bring to the boil. Then reduce heat and simmer, uncovered, until reduced by half. Stir in the blended cream and flour into the sauce, cook, stirring until sauce boils and thickens. Reduce heat and simmer for one minute and add parsley to sauce, mix well.

Serves 4.

Other Fillings that you can try are:

1. Cheese and pesto
2. Cheese and pizza sauce
3. Apricot jam and hazelnuts.

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