Chicken Cordon Bleu

A fan-favourite of kids and grown-ups alike. This baked version doesn’t require any frying, making it fuss-free and healthier.

Serves 4-6

Ingredients

6 skinless chicken breast fillets
Salt and milled pepper
3 Tbsp Dijon mustard
250g Emmenthal or mozzarella, grated
6 slices farm ham
3 cups panko breadcrumbs
½ cup flour
½ Tbsp fine salt
½ Tbsp paprika
1 tsp garlic powder
1 tsp onion powder
Milled pepper
2 Tbsp butter
2 Tbsp flour
½ cup chicken stock
¾ cup cream
1 Tbsp Dijon mustard
⅓ cup Parmesan (or hard cheese)
Salt and white pepper, to taste
Salad or chips, for serving

For the sauce

2 Tbsp butter
2 Tbsp flour
½ cup chicken stock
¾ cup cream
1 Tbsp Dijon mustard
⅓ cup Parmesan (or hard cheese)
Salt and white pepper, to taste
Salad or chips, for serving

Method

Place chicken between two sheets of cling wrap. Flatten chicken using a meat mallet or rolling pin to about ½cm thick. Season chicken on both sides.
Place the smooth sides of chicken facing downwards. Spread mustard over the top, then place a slice of ham on top, trimming or folding to fit the size of your breasts. Sprinkle with cheese.
Roll up the chicken to enclose the filling and secure with 2-3 toothpicks. Place seam-side down.
Heat panko breadcrumbs in a dry pan and toast until golden, stirring regularly to brown evenly.
Place flour and seasonings in one bowl, panko in another and eggs in a third.
Dip chicken in flour, then in egg and finally in breadcrumbs. Repeat the process to create a second coating.
Chill uncovered in the fridge for at least 20 minutes or up to 4 hours. (This helps to secure the crumb coating.)
Preheat oven to 200°C.
Spray a wire rack with nonstick spray and place it over a baking tray. Place chicken on top and bake for 28-30 minutes.
To make the sauce, heat butter in a pan until melted. Add flour, cook for about 30 seconds, then whisk in stock and cream. Cook sauce for about 5 minutes while stirring until thickened.
Once thickened, add mustard, cheese and seasoning.
Serve chicken hot out of the oven on a bed of sauce, with a salad, chips or mash on the side.