Chicken cordon bleu: stuffed, breaded and without frying

Prepare a delicious Chicken à la Cordon Bleu: stuffed with cheese and ham, breaded and baked, without frying and with lots of flavor

Stuffed and breaded chicken rolls, delicious, without needing to be fried

Recipe for 2 people.

Classic (no restrictions)

Preparation: 01:20 + extra time to cool and solidify

Interval: 00:50

TOOLS

1 cutting board(s), 3 deep plate(s) (or bowls), 1 meat whisk, 1 baking tray(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Chicken rolls stuffed with ham and cheese (Cordon Bleau)

– 320 g of chicken breast (2 rolls per person) (or chicken fillet)

– 1/2 unit of lemon (juice)

– 8 slice(s) of cooked ham – thin

– 8 slice(s) of Gruyere cheese – thin. (or mozzarella)

– sweet paprika to taste

– salt to taste

– pepper to taste

Baked Milanese ingredients:

– 1/4 cup(s) of wheat flour, or enough.

– 1 unit of egg diluted in a little filtered water, or enough.

– salt to taste (pinch)

– 1/4 tablespoon(s) of paprika

– 1/2 cup(s) breadcrumbs, or enough for breading. (or panko flour)

– oil to taste

PREPARATION:

1. Separate the recipe ingredients and utensils.
2. In 3 deep plates, distribute the wheat flour on one of the plates, the breadcrumbs (or panko) mixed with paprika on the other and the egg on the third, beating it lightly.
3. Season the wheat flour and egg with a little salt and pepper.

PREPARATION:

Chicken rolls stuffed with cheese and ham (Cordon Bleau) – Assembling:

1. Cut the chicken breast into fillets (2 per person).
2. Place each fillet between 2 sheets of plastic and beat with the flat side of the meat tenderizer until you obtain very thin steaks, with an even height – being careful not to tear the meat.
3. Place each fillet on a square of cling film.
4. Season them with paprika, salt and pepper.
5. Distribute the slices of ham on top of each one, leaving a space of 2.5 cm from the edges – use a maximum of 2 slices per fillet.
6. Form rolls with the cheese slices and place them in the center of the steaks (use up to 2 slices per unit).
7. With the help of the film, first fold the sides towards the center and then roll up, closing completely (roll shape) – make sure that the cheese is well covered and does not leak during cooking.
8. Keep it wrapped in cling film and press well, twisting the ends.
9. Refrigerate for 30 minutes (optional) – this will help it set and reduce the risk of leaks.
10. Preheat the oven to 180°C.

Chicken rolls stuffed with cheese and ham (Cordon Bleau) – Breading:

1. First dip the rolls in the wheat flour, shaking off the excess.
2. Then dip them in the beaten egg and drain them.
3. Finally, coat them in breadcrumbs (or panko) with paprika and press well.

Chicken rolls stuffed with cheese and ham – COOKING:

1. Arrange the chicken rolls on a baking tray separately from each other.
2. Pour the oil in a zigzag pattern over each roll.
3. Then bake in the preheated oven for 30 minutes or until the crust is dry, without browning.
4. Increase the temperature to 220°C until golden brown.
5. Turn and brown on the other side.
6. When it is golden (estimated time 50 minutes), remove from the oven.
7. Let it rest for 5 minutes.

FINALIZATION AND ASSEMBLY:

1. Transfer the stuffed and breaded chicken rolls onto a serving plate or, if you prefer, distribute them among the plates.
2. Cut in half to serve.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.