01 January 2013

Easiest Ever Chicken Cordon Bleu


My family love this recipe, it's one of their favourites. I like it because, unlike the traditional Cordon Bleu you buy, it isn't crumbed and it's baked, not fried in oil. It's also a great "do ahead" recipe, prepare in the morning and put it in the fridge until you're ready to bake and eat. 

The original recipe called for Bleu cheese - well that's out of my price range and the kids don't like it. I use whatever cheese happens to be in the fridge, tasty, mozzarella, colby - but if you're a fan of Bleu cheese use it.

Using chicken thigh fillets reduces the cost by a couple of dollars while increasing the flavour - thigh fillets have a stronger flavour than breast fillets and they also stand up to the pounding, stuffing and rolling better too.

Ingredients:
4 chicken thigh fillets, pounded thin
4 thin ham slices
125g grated low fat cheese
1 tbsp olive oil
1 large egg, beaten
1 cup grated Parmesan cheese
* spinach salad, optional

Method:
Preheat oven to 175 degrees Celsius. Oil a shallow baking dish. Lay chicken cutlets out on work surface, lay one piece of ham on each fillet, then place even amounts of the cheese on top of each slice of ham. Roll the fillets up and secure with a toothpick. In a shallow bowl, whisk together the olive oil and egg. In a shallow bowl, put the Parmesan cheese. Take each fillet roll and first dip in egg mixture, then roll in Parmesan cheese and place in prepared baking dish. Bake in preheated oven for 25 to 35 minutes or until chicken is cooked through.  (Cooking time will depend on how thin the cutlets are.)  Remove and allow to cool slightly at room temperature before serving.

* Serve on a plate alongside a simple spinach salad, lightly dressed with balsamic vinaigrette.

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