Chicken cordon bleu

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.

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