Mad Butcher's Butcher Est. 1971

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Chicken Cordon Bleu

INGREDIENTS

- 4 large Chicken Breasts skin off
- 4 tsp Garlic crushed
- 4 Cheese (tasty)
- 1 cup Breadcrumbs you can use pre-made
- but fresh is best.
- 1/2 cup Milk
- 1 tsp Salt dash
- 1 Pepper dash
- 1 large Egg
- 8 Ham
Serves : 4
Cooking time: 15mins / 35mins

METHOD

  1. Preheat the oven to 180 degrees. Using a very sharp knife, cut the chicken breasts in half length ways without cutting the whole way through.
  2. Spoon the garlic over the open chicken breasts until all used.
  3. Place a slice of ham on each of the halves, and add a slice of cheese to each chicken breast.
  4. Gently close the chicken breast tucking the contents in as much as possible. If they keep peeking out, secure the breast piece with a toothpick or two.
  5. In a shallow bowl, beat the egg and add the milk and mix well.
  6. Set up a flat plate for the breadcrumbs and season them well with salt and pepper.
  7. Delicately roll the chicken piece in the egg wash, then thoroughly cover in breadcrumbs.
  8. Place the breaded chicken onto a baking tray lined with baking paper.
  9. Finish all four pieces and space them out well on the baking tray.
  10. Bake for 35 – 45 minutes (depending on size of chicken breast) until golden and cooked through.
  11. Serve the chicken cordon bleu with a salad or steamed vegetables and a baked potato.

Recipe from: https://www.stayathomemum.com.au/

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