RECIPE

Chicken Ingredients
Panko breadcrumbs - 1 cup

Cordon Bleu
Oilspray
2 small chicken breasts, around
6-7oz/180-210g each
4 slices swiss cheese
4 to 6 slices of ham, about
2.5oz/75g
1 egg
2 tsp plain our

Dijon Cream sauce (optional)

1 1/2 tbsp butter
1 1/2 tbsp our
1 1/4 cups milk (Note 3)
2 tbsp Dijon mustard
3 tbsp parmesan cheese, nely grated
1 tsp thyme leaves (optional)
Salt and pepper

Ready in 45 minutes
Preparation
Serves 2-3 people
1. Preheat oven to 180C/350F.
590 kcal 2. Spread panko breadcrumbs on a
http://www.recipetineats.com/chicken-cord baking tray and spray with oil. Bake
on-bleu-easy-fancy/ for 3 minutes or until light golden.
Remove and scrape into bowl

straight away.
3. Cut a pocket into each chicken
breast, as per the photo below.
4. Fold the cheese in half and place 2
pieces inside each pocket. Do the
same with the ham. Close the
pocket, seal with toothpicks.
5. Sprinkle with salt and pepper.
6. Whisk egg and our. Dip chicken
into egg mixture, then into the

7. panko breadcrumbs. Transfer to tray, spray
8. with oil.
9.
49. Bake for 25 to 30 minutes, or until
10.
golden brown and just cooked
11.
through.
12.
13.
14.
15.
16. Dijon Cream Sauce
17. 1. Melt butter over medium heat in a
18. small saucepan. Add our and cook
19. for 1 1/2 minutes.
20. 2. Add half the milk and whisk until the
21. our mixture is blended in.
22. 3. Add remaining milk, mustard and
23. cheese. Cook for 3 minutes, whisking
24. constantly, until thickened. It will
25. thicken as it cools.
26. 4. Remove from heat, stir through
27. thyme leaves and add salt and pepper
28. to taste. Serve with chicken.
29.
30.
31. Tips
32.
33. 1. Swiss cheese is best for this recipe
34. because it melts but holds it's shape
35. quite well.
36. 2. I used small ham rounds so I needed 3
37. for each to cover the surface inside
38. the chicken.
39. 3. Preferably full fat milk but low fat is
40. also ok.
41. 4. Nutrition per serving - 180g/6oz
42. chicken only, assuming about 1/3 of
43. the sauce is used between the 2
44. servings.
45.
46.
47.
48.