Chicken Cordon Bleu

4
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In


"From one of our national supermarkets free monthly magazine March '17. I love hand and cheese rolled into chicken and this recipe looks like a really good meal."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (476.5 g)
  • Calories 745.7
  • Total Fat - 28.5 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 247.4 mg
  • Sodium - 2848.3 mg
  • Total Carbohydrate - 56 g
  • Dietary Fiber - 6.7 g
  • Sugars - 6.6 g
  • Protein - 64.1 g
  • Calcium - 438.9 mg
  • Iron - 4.9 mg
  • Vitamin C - 17.1 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 180C.

Step 2

Line 2 baking trays with baking paper.

Step 3

Place chicken between sheets of plastic wrap, and flatten with a meat mallet and then top each with a slice of ham and a 1/4 cup of gruyere and then roll up, enclosing filling, and secure with toothpicks, if desired.

Step 4

Whisk eggs and mustard in a shallow bowl and place flour and breadcrumbs into separate bowls.

Step 5

Lightly coat rolls in flour, egg and breadcrumbs and place on a plate.

Step 6

Place wedges onto a baking tray and spray with oil and sprinkle with chicken salt (I would use regular hate chicken salt) and bake for 40 minutes or until golden and crisp.

Step 7

Meanwhile, heat oil in a non-stick frying pan over medium heat and cook chicken rolls for 5 minutes or until golden on all sides and then transfer to a tray and sprinkle with remaining gruyere and bake for 15 minutes or until cooked through.

Step 8

Serve chicken with potato wedges and steamed green beans.

Tips & Variations


  • Olive oil cooking spray

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