6 x Chicken breast fillets washed and dried.
Butterfly and cut down the middle.
Between 2 pieces of cling wrap pound your fillets to equal thickness.
Season with salt and black pepper and a sprinkle of garlic & herb seasoning.
Place a piece of smoked hickory ham and 2 slices of Swiss guyere cheese on 1 of the fillets (I could not get guyere so I used Edam white cheese slices by Lancewood) top with the second half of chicken fillet.
Insert (4) toothpicks to secure.
Continue until all your fillets are filled.
Place in fridge for 30 minutes on a tray.
Using 3 mixing bowls: one for eggs, one for flour and one for breadcrumbs
Whisk 2 large eggs with a little milk in bowl 1
1 cup flour for bowl 2
In bowl 3 add 2 cups breadcrumbs
Dip fillets into flour, then dip in egg then coat in breadcrumbs.
Fry in large saucepan in sunflower/canola oil on medium heat.
Fry for 5 to 6 minutes per side. Drain on wire rack with paper towels.
Mushroom Savoury Rice
Cook 1 cup rice according to packet instructions. Set aside.
In a large saucepan add 5 rashers of chopped bacon together with 1 tbsp olive oil.
Cook until crispy then remove to a bowl.
Using same saucepan addd 1/2 chopped onion and 1 tsp minced garlic, add 1/2 of each chopped green, red and yellow pepper.
Cook until tender then add chopped tray of mushrooms.
Add seasoning: salt, sprinkle of paprika, 1/2 tsp sweet basil, black pepper and a sprinkle of garlic and herb seasoning.
Add 2 chopped tomatoes (skin removed) and continue cooking until all liquid has evaporated.
Add bacon back to pan.
Mix all ingredients into cooked rice. Garnish with chopped chives or parsley. Njoy??
Happy Valentines day all❤❤ Hope you are enjoying your evening so far❤❤Our Valentine dinner was Classic Chicken Cordon Bleu with a mushroom savoury rice and side salad. Enjoyed by my family 😙😙😙🍾🍾🍷🍷
Prepared by Gail Haselsteiner recipe my own
Gail's Classic Chicken Cordon Bleu and Mushroom Savory Rice
February 14, 2017 | | Leave your comments|