CHICKEN CORDON BLEU WITH MUSTARD CREAM SAUCE SERVED WITH FRENCH BISTRO SALAD

An amazing meal. Love the cheese and the ham inside the chicken breast. If you know how to make the chicken kiev then this won't be difficult to prepare. I served with french bistro salad as the tanginess of the mustard and lemon juice cuts down the fatty side of the chicken. Follow the recipe and make it you will like it.

Serves 2

Time: 35-40 minutes

For the chicken 

2 chicken breasts boneless and skinless

4 slices ham

4 slices  swiss cheese 

1 cup bread crumbs 

1 egg beaten

salt and pepper

1-2 tbs plain flour

For the mustard cream sauce

1 tbs butter

1 tbs plain flour

2 tbs dijon mustard sauce

1 clove garlic minced

1/2 cup milk

1/4 cup stock

Salt and pepper

2 tbs parmesan cheese grated

For the french bistro salad

1 small head lettuce

2-3 tbs chopped spring onions

1 tbs dijon mustard sauce

salt and pepper

2-3 tbs olive oil

2 tbs lemon juice

Method

First, pat dry the chicken breasts, make a slit in the side of the meat ( the curved side, enough to stuff the ham and cheese)

 

Season the inside of the slit chicken.

Now take the ham and cheese slices and roll them on top of each other. Then stuff it inside the slit. (the reason I roll the slices is because it helps to keep the cheese intact when cooked)

 

Pull the ends of the meat to slightly stretch and sew with toothpicks. ( Pin the toothpicks to secure the joint so nothing oozes out. A slight oozing is fine;) )

 

Toss the breasts in the plain flour. Shake off the excess. Then dip in the beaten egg mix and then in the bread crumbs. I do twice just to make sure that it is sealed.

At this stage, you can refrigerate till further use or you can cook directly. If using oven then preheat the oven at 190'C and spray some olive oil on it and bake till the crumbs are golden in colour. This will take about 15-20 minutes or so. If using the pan, then shallow fry it in the mix if 4-5 tbs of olive oil and 2 tbs butter medium slow heat. 

 

To make the sauce, either make it in the beginning or when the chicken is in the oven as it doesn't take long. Start by heating the butter and cooking the garlic and the plain flour in it. Whisk the milk and stock in it. Bring it to a boil. Then add mustard sauce, parmesan and seasoning. Simmer for few minutes till thickened.

To make the salad, mix the dressing ingredients. Wash the lettuce leaves and pour the dressing. Toss it well. 

Serve the chicken cordon bleu with the mustard cream sauce and the salad on the side.