Chicken cordon bleu

Recipe from: 30 December 2010

Ingredients 7
Servings 1
Minutes 10 mins


Serving Change
  • 4
    large chicken breasts, deboned and skin removed
  • 4-8
    slices of ham (depending on the size)
  • 2
    steamed spinach
  • 4-8
    slices Mozzarella
  • 1
    flour seasoned with salt & pepper
  • 3
    large eggs, beaten
  • 2


10 mins
You need to flatten the chicken. Slice the chicken horizontally in half without cutting all the way through. Place your left hand (if you’re right handed) on the chicken breast and slowly move through the chicken breast with a sharp knife until you’ve butter-flied the breast. Remember not to cut all the way through. Alternatively, if you’re not comfortable with this method, you can flatten the entire chicken breast. It’s a little more difficult.

Now, place your chicken breast in between 2 pieces of clingwrap and pound it, a rolling pin will do. Flatten the breast until it’s about 1/2 a cm thick. Set aside.

After steaming the spinach, allow it to cool completely and then lay them out and pat them dry with some kitchen towel.

Place the flour, eggs and breadcrumbs all in separate bowls suitable for dipping and covering.

Heat about 2cm of oil in a frying pan and pre-heat the oven to 180°C.

Now take your chicken breast and place a piece of ham (or 2 if the ham slices are smaller), followed by some spinach leaves on top. Season the spinach and then place the mozzarella on top. Now carefully roll the chicken breast up.

Dip the chicken in the seasoned flour, then the beaten egg and finally the breadcrumbs.

Carefully place the chicken in the hot oil (seam side down) and fry for 2-3 minutes until golden brown. Transfer to a suitable oven dish and pop into the oven for 15-20 minutes.

Serve with a squeeze of lemon or sauce of your choice.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.

Read more on: poultry


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