CHICKEN CORDON BLEU
4 Chicken breast
4 slices ham
4 slices of cheddar cheese
Spices for chicken
1 tsp garlic salt
1 tsp garlic and herb seasoning
1 tsp crushed black pepper
1 tsp paprika
4 tblsp butter
2 tblsp olive oil
2 cups fresh bread crumbs (in a dish) lightly seasoned
2 eggs beaten with 1 tblsp milk, seasoned (In another dish)
2 cups flour, seasoned with 1 tsp seasoning salt, 1 tsp pepper
Halve chicken breasts and pound slightly between cling wrap. Season with spices above. Insert a slice of ham in the centre and then a slice of cheese and seal. Wrap in cling wrap tightly (like a Christmas cracker) and refrigerate for an hour. Coat chicken in flour, shake off excess, dip in the egg mixture shake off excess then press into bread crumbs ensuring even coating. Refrigerate for half an hour. Preheat oven to 150 degrees C. Heat butter and olive oil in pan and fry till golden and crisp. Put in preheated oven for about 15 minutes (depending on thickness of breasts).
Peel and wash potatoes and cut into wedges. Parboil till half cooked. Drain. Season as desired. Dust with flour mixed with some egg yellow. Preheat oil in roasting pan in oven and when hot gently add potato wedges and roast till golden and crisp.
1 tin cream style sweet corn
Add chopped sweet pepperdew
2 tblsp diced shallot
1 tsp white pepper
Prepared, tried and tested by: Melanie Kramar
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