Welcome back my Franchizz!

Today we are making a dish that was very popular in canteens while I was in high school. The chicken cordon bleu.

I know you’ve asked for simpler recipes that are perfect for the week days, so this one fits perfectly. This dish was created in Switzerland in the early 40’s.
A chicken breast, breaded, stuffed with ham and cheese. Giving it a gooey and rich centre.

It is also cost affective and ready in 30 min start to finish.

Now enough talking, let’s get cooking!

Serves 4

Chicken cordon bleu 
4 pcs Chicken breasts
8 pcs Country ham
4 slices Emmental (Swiss cheese)
4 slices Mozzarella
1 cup flour
2 cups Panko
4 eggs
Salt and pepper to taste
Oil for cooking

• Butterfly each chicken breast.
• On your working bench, place 2 layers of plastic wrap on top of each other.
• Place on breast in the centre of the plastic wrap, and cover it with parchment paper or plastic wrap.
• Using a mallet or a rolling pin, beat the breast to a thin layer, nice and even.
• Remove the parchment paper and set it aside.
• Season the chicken with salt and pepper.
• Add 2 sliced of ham, and one of each cheeses.
• Roll it over itself and wrap it tight, twisting and securing each end with a knot.
• Place it in the freezer for 15 min. And repeat the process with each breast.
• Prepare a breading station, in this order, flour, eggs (whisked) and panko.
• Pre heat your oven to 375F and prepare a shallow fry, bringing the oil to 350F.
• Place each chicken breast in each element, and going back for a second bath in the egg then breadcrumb (this method is called double batter, it will allow for a nice seal and the cheese not to run away.
• Repeat the process with them all and set aside.
• Fry the cordon bleu on each side and place them on a baking tray lined up with a wire rack.
• Place the tray in the oven for 14 minutes or until the chicken reaches 165F.
• Let it rest for 3-4 min and serve.
• Bon appétit.