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Chicken Cordon Bleu

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Serves: 4
4 chicken breasts, boned and skinned
4 slices cooked lean ham
60ml / 4 tbsp grated Gruyere or Emmental cheese
30ml / 2 tbsp olive oil
115g / 4 oz button mushrooms, sliced
60ml / 4 tbsp white wine
salt and black pepper
watercress, to garnish

Place the chicken between two pieces of clear film and flatten to a thickness of 5mm / 1/4in with a rolling pin. Place the chicken breasts, outer side down, on the board and lay a slice of ham on each. Divide the cheese between the chicken and season with a little salt and freshly ground pepper.

Fold the chicken breasts in half and secure with wooden cocktail sticks, making a large "stitch" to hold the pieces together.

Heat the oil in a large frying pan and brown the chicken parcels on all sides. Remove to a dish and keep warm.

Add the mushrooms to the pan and cook for several minutes to brown lightly. Replace the chicken and pour over the wine, cover, and cook gently for 15-20 minutes until tender. Remove the cocktail sticks and arrange on a serving dish with a bunch of watercress.

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