Chicken Cordon Bleu
Delicious crumbed chicken that ooze with cheese and smoked ham, topped with a divine mustard sauce.
Chicken Kiev recipe as per First Things First ebook
4-6 slices smoked ham
4-6 slices cheese (cheddar, swiss, mozzarella or your preference but I suggest easy melting)
3 cups panko breadcrumbs/almond meal
1 cup plain flour
2 eggs, whisked
oil, for frying
⅓ cup shallot or onion, finely diced
½ cup dry white wine
⅓ cup heavy whipping cream
½ -1 tsp dijon mustard
1 cup butter, cubed
salt & pepper, to taste
Preheat oven to 180°C/350°F degrees. Line a tray with baking paper and set aside.
Prepare the Filling
Place slices of ham on a plate, layer with cheese slices and roll. Keep whole if you choose to make larger cordon bleu or slice in thirds. Set aside.
Prepare the Chicken
Gather ingredients set out in First Things First Chicken Kiev. Combine all chicken ingredients in a bowl of a food processor, if you don’t have a food processor, ensure all ingredients are finely chopped.
Bring it Together
Take a ham/cheese roll and cover completely with chicken mixture. Ensure cheese won't escape when it melts. Place on a tray and freeze for 10 minutes.
Prepare 3 bowls for dredging. 1 bowl of whisked egg, 1 bowl of plain flour and the other withbreadcrumbs.
Place oil into a large frying pan and lightly fry the cordon bleu's for a few minutes each side, or until very lightly golden brown.
Transfer fried cordon bleu's to prepared baking tray. Bake for 10-12 minutes or until cooked through and golden (smaller balls will need a less time).
Make the Mustard Sauce
Place the wine and shallot in a small saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes.
Add the mustard and cream then simmer for 2 minutes. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking continuously. The sauce should maintain consistency of hollandaise.
Serve the hot cordon bleu alongside the mash potato and greens. Pour over the warm mustard sauce.
Alternate fillings include:
- Cranberry & Brie
- 4 cheeses
- Sage burnt butter
- Different compound butters
- Spinach & Cream Cheese
- Sundried Tomato Cheese and bacon
- Bacon & mushroom & cheese
- Cream cheese and chorizo or bacon
- Creamy garlic mushrooms
- Spinach & Artichoke
- So Many More!!