Watch this recipe on video at:

www.recipe30.com

RECIPE30
Making cooking simple and fun

By

Joel Mielle

CHICKEN CORDON BLEU

Crusty herb coating, smoky and juicy with melting cheese

INGREDIENTS
2 chicken breasts
4 slices of smoked ham (smoked ham makes all the difference)
100g- 3.5oz Swiss cheese or Gruyre
Half cup plain flour
1 cup bread crumbs
Few sprigs of fresh thyme (or one tsp dried)
Half cup milk of milk
2 eggs
1 tsp Dijon mustard
A knob of butter
A little olive oil
Salt and pepper
DIRECTIONS
1. Preheat your oven to 200C or 400F.
2. Remove and skin and fatty bits of your chicken breast. Remove the tender loin and use it for other meals.
Then butterfly cut the breast by slicing parallel to the cutting board starting on the thick side running your
blade almost to the other side. Then open it like a book. Place the breast between sheets of cling film
and flatten it using a meat mallet or heavy saucepan bottom.
3. Add Dijon mustard using pastry brush, cover whole breast. (dont use too much)
4. Add the smoked ham in the centre keeping the edges of the breast free.
5. Slice and add the cheese ontop of the ham.
6. Add some cracked pepper on cheese.
7. Using the cling film plastic, fold back opposite edges (you should still see half the ham and cheese).
8. Then roll the chicken breast all the way.
9. Make your egg wash by placing eggs and milk in a bowl and beat well.
10. Prepare breadcrumbs on a plate ready for crumbing. Add the thyme to it and mix well.
11. Prepare you flour in a plate. Place all three plates close together.
12. Use one hand to coat chicken in flour first, pat well and shake any excess flour.
13. Then dip chicken in the egg wash with same hand, and place in into breadcrumbs.
14. Use your other clean hand to chicken roll into breadcrumbs. Make sure all sides and edges are well coated.
15. To a hot frying pan on low heat, add olive oil and butter.
16. Place the chicken in fat and brown all sides evenly. Should be a very gentle low heat.
17. Once nicely browned all over, place in oven and bake for 20 minutes at 200C - 400F.
18. Let rest in pan 10-15 minutes and serve with a cheek of fresh lemon.