Chicken cordon bleu

Chicken cordon bleu

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

It’s ham, cheese and chicken: that’s all. It’s a simple dish, but like many things in life, the simplest are the best. Cook the escalope in plenty of butter, not oil. By the time the butter is nut-brown, the chicken should be ready to turn over and cook on the other side. You need to allow the middle to become hot, to melt the cheese inside.

Ingredients

Quantity Ingredient
4 boneless skinless chicken breasts
175g emmental cheese, cut into 8 chunks
4 good-quality thick ham slices
75g plain flour
3 eggs, lightly beaten
150g panko breadcrumbs
sea salt
freshly ground black pepper
150g unsalted butter
300g french beans, trimmed
25g flaked almonds

Method

  1. Cut the chicken breasts in half widthways nearly all the way through then open out to a heart shape. Lay a large piece of clingfilm on a work surface, and place the chicken on top. Cover with another sheet of clingfilm and gently bat out with a rolling pin until about double the size and 1cm thick.
  2. Remove the clingfilm and lay two pieces of cheese over one half of each chicken breast, then fold the ham on top. Fold the other half of the chicken over to enclose the cheese and ham, and press down lightly.
  3. Place the flour, eggs and breadcrumbs in separate bowls, each big enough to take a chicken breast. Season the flour and eggs with salt and pepper, then pass the chicken first through the flour, then the eggs, then the breadcrumbs, coating fully.
  4. Put 125g of the butter into a large frying pan and set over a medium heat. When the butter is just melted, add the chicken and cook for 4–5 minutes on one side until the butter is golden brown, then turn and cook for another 4–5 minutes. Baste the chicken with the melted butter as it cooks, keeping it over a medium heat. You don’t want the butter or breadcrumbs to burn, and you want the chicken to be cooked all the way through and the cheese melted.
  5. Bring a pan of salted water to the boil. Add the beans and cook for 3–4 minutes until just tender, then drain. Put the pan back on the heat and add the last of the butter and the flaked almonds. Heat until the butter is melted, then toss the beans into the butter and warm through. Season well.
  6. Serve the chicken with the beans alongside.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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