Directions

1. Preheat oven to 180°C/350°F degrees. Line a tray with baking paper and set aside.

Prepare the Filling

1. 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

1. 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

1. 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.

2. Prepare 3 bowls for dredging. 1 bowl of whisked egg, 1 bowl of plain flour and the other withbreadcrumbs.

3. 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.

4. 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

1. 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.

2. 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. 

3. Serve the hot cordon bleu alongside the mash potato and greens. Pour over the warm mustard sauce.