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Chicken Cordon Bleu

By admin
31 March 2015

Dorah Sitole

Serves: 4

Cooking time: 50 minutes

Ingredients

  1. 65 ml (¼ cup) chicken stock
  2. 30 ml (2 tablespoons) butter, melted
  3. 1 clove garlic, crushed
  4. 65 ml (¼ cup) flour
  5. 125 ml (½ cup) dry breadcrumbs
  6. 5 ml (1 teaspoon) paprika
  7. 4 skinless, boneless chicken breasts
  8. salt and freshly ground black pepper
  9. 3 ml (½ teaspoon) dried oregano
  10. 4 thin slices ham
  11. 100 g mozzarella or cheddar cheese
  12. Preheat oven to 180°C. Pour chicken stock into a small pot and bring to a simmer. Stir in butter and garlic.
  13. Place flour in a small bowl. Combine breadcrumbs and paprika in a medium shallow bowl and set aside.
  14. Place each chicken breast between two sheets of plastic wrap, and pound with a meat mallet or rolling pin.
  15. Sprinkle both sides of chicken with oregano, salt and pepper.
  16. Top each chicken breast with a slice of ham and a slice of mozzarella. Roll up each breast Swiss-roll fashion, use toothpicks to seal.
  17. Dip each roll in flour, then in chicken stock mixture, coat in breadcrumbs and pan fry in hot oil until brown.
  18. Place rolls, seam side down, in a 20cm square baking dish.
  19. Bake in oven for 30 minutes or until juices run clear and tops are golden.
  20. Serve chicken rolls with homemade or store bought white sauce.

Steps

  1. Preheat oven to 180°C. Pour chicken stock into a small pot and bring to a simmer. Stir in butter and garlic.
  2. Place flour in a small bowl. Combine breadcrumbs and paprika in a medium shallow bowl and set aside.
  3. Place each chicken breast between two sheets of plastic wrap, and pound with a meat mallet or rolling pin.
  4. Sprinkle both sides of chicken with oregano, salt and pepper.
  5. Top each chicken breast with a slice of ham and a slice of mozzarella. Roll up each breast Swiss-roll fashion, use toothpicks to seal.
  6. Dip each roll in flour, then in chicken stock mixture, coat in breadcrumbs and pan fry in hot oil until brown.
  7. Place rolls, seam side down, in a 20cm square baking dish.
  8. Bake in oven for 30 minutes or until juices run clear and tops are golden.
  9. Serve chicken rolls with homemade or store bought white sauce.