Food Network UK

Chicken cordon bleu

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Ingredients

  • 6 (275g) chicken breasts, pounded out to 1cm thick
  • 300g thin-sliced ham
  • 150g Gruyere cheese

  • For the breading:

  • 750g plain flour
  • 150g rice flour
  • 240g ground breadcrumbs (biscuit crumbs preferred)
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp paprika
  • 1 tbsp Cajun seasoning
  • 1/2 tsp cayenne pepper

  • For the egg wash:

  • 12 eggs, well beaten

  • For the Hollandaise sauce:

  • 4 egg yolks
  • Pinch fine salt
  • Pinch white pepper
  • Pinch paprika
  • 1/4 tsp lemon juice
  • 1/4 tsp hot sauce
  • 450g clarified Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , warmed until soft
  • Oil, enough for deep-frying

Use imperial measurements

Method

How to make Chicken cordon bleu

1) Preheat the oven to 180C/Gas 4. Take a piece of chicken and place 50g of ham and 25g of Gruyere cheese in the middle. Roll up the chicken breast tightly and place cocktail sticks in the ends and middle to secure. Repeat for all the breasts.

2) Place the chicken breasts in an oiled baking dish and bake in the oven for 18 minutes.

Breading:
1) Combine all the breading ingredients, mix well, and place on a large platter. Place the egg wash in a wide, shallow bowl.

2) Place the baked chicken rolls in the egg wash and then coat evenly with the breading mixture. Repeat the process again.

3) Deep-fry the breaded chicken at 170C for 3 minutes. Drizzle the Hollandaise sauce over the top of the chicken to serve.

Hollandaise sauce:
1) Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce.

2) Set the food processor on medium-low speed and very slowly add the warmed clarified Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter until it thickens. To thicken the sauce more, add an egg yolk and to thin it out add warm water.