I’m visiting with my daughter for a while and she’s requested that I make various dishes. The one was chimichurri Sauce another was Chicken Cordon Bleu. After I made the sauce (I made the plain traditional and other) I decided to combine the two and came up Chimichurri Chicken Cordon Bleu. Well, all I can say is try it. It truly is different, and lovely. I served with the usual side dishes, creamed spinach, butternut, zucchini.
6 chicken breasts, butterflied
Salt and pepper
6 slices ham
6 pieces of mozzarella sticks
2 cups seasoned breadcrumbs
2 tblsp butter
2 tblsp olive oil
2 cups chimichurri paste **
Season the chicken breasts with salt and pepper.
Rub the chimichurri paste into the chicken, cover with cling wrap and leave to marinate for a few hours.
Wrap the mozzarella sticks in the ham and insert in the centre of the chicken breast and secure with a tooth pick.
Press into breadcrumbs and coat all over. Refrigerate for 30 minutes.
Preheat oven to 170 degrees.
Heat olive oil and butter in pan.
Fry breasts on both sides till golden and then transfer to a baking tray.
Bake for 15 minutes.
In a blender add the following
1 chopped red onion
1 bunch parsley
2 tblsp chopped coriander
6 garlic cloves
3 tblsp red wine vinegar
1 tsp kosher salt
1 tsp ground black pepper
1 tsp red chili flakes
Salt and pepper
¼ cup olive oil
In a food processor, combine the parsley, coriander, basil, vinegar, garlic, oregano and red chili flakes.
Process until smooth; season with salt and pepper.
Drizzle in olive oil and pulse further.
Prepared, tried and tested by: Melanie Kramar