Chicken Cordon Bleu

An absolutely scrumptious dish that hurtled into my kitchen all the way from the 1960s. Whilst our tastes in many things have changed, sometimes these older recipes are well worth revisiting – as is the case here. Essentially, cheese, ham and chicken….but the magic happens when the breadcrumbs encasing the chicken turn buttery crispy golden brown and the cheese just starts to melt. Connagh could barely eat his for going on and on about how wonderful it was – praise indeed!

Serves 4

What you need…

4 boneless, skinless chicken breasts

175g Emmental cheese, cut into 8 chunks

4 thick ham slices

75g plain flour

3 happy eggs, lightly beaten

150g panko breadcrumbs

Sea salt and black peper

125g unsalted butter

What to do…

Cut the chicken in half widthways, nearly all the way through. Lay a large piece of cling film across your work surface and then place the chicken on the top, opened out. Cover with another piece of cling film and then gently bash the chicken breast with a rolling pin until about 1 cm thick.

Discard the cling film. Take 1 chicken breast and pop two chunks of cheese on one half and then fold or wodge the ham on top before folding over the other half of the chicken breast to enclose the cheese and ham. Press down lightly. Wrap in cling film and pop in the fridge until you’re just about ready to cook.

Place the flour, eggs and breadcrumbs in three separate shallow bowls. Season the flour and eggs with salt and pepper and then dip each chicken breast in first the flour, then the egg and finally the breadcrumbs, making sure that it is evenly and thoroughly covered in each.

Melt the butter in a large frying pan over a moderate heat. When it has just melted, add the chicken breasts and cook for 5 minutes on one side and then turn over and cook for 5 minutes on the other. Baste the chicken with the melted butter as it cooks. The breadcrumbs should be golden and then, when you cut into the chicken, the cheese should just be starting to melt – thoroughly gorgeous!!!

Inspired by…

James Martin

How easy…

As with most recipes I choose: very easy and absolutely scrumptious!

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