Chicken cordon bleu with creamy mustard sauce

Nothing is more tantalising than a picture of a melted cheese.

Take this Chicken cordon blue , for example. What's not to like? Golden- crusted, succulent meat, wrapped around smokey ham and a pocket of melty cheese goodness.

Don't you just want to lick it, bite it, suck it off your screen?




Enough Foodporn! Let's get cooking!



Chicken Cordon Bleu 

I did not really measure all the ingredients, I made enough for 3 people.


Ingredients:

chicken breast, skin removed (1 for each person)
 good quality ham
swiss cheese
your favourite mustard
an  egg
1 cup flour
1 cup bread crumbs
salt and pepper
Olive oil and 1 tbsp.  butter for frying

1.  Wash, pat dry and butterfly chicken breast. Put a plastic  wrap on a hard surface board . Put butterflied chicken and cover with another  plastic wrap. Using a flat meat mallet, a flat skillet or in my case, a rolling pin  pound away! Once meat is evenly flat, set aside.

2. Slather chicken breast with your favourite mustard. I like mild and almost sweetish mustards and used more than a teaspoon of it for each chicken breast.

2.Roll cheese, or cut into sticks if you're using a block cheese. FF love cheese, so I rolled 2 slices together. There's no such thing as too much cheese in his book, anyway.

2 .  Wrap cheese roll/stick in your choice of ham.

3 . Place rolled ham and cheese on top of the chicken. 

4. Carefully fold the sides.

4 . Then roll the whole thing in a tight log. Refrigerate for few hours or preferably, overnight. Let the mustard seep into the meat.

5 . Prepare 3 wide bowls. Beat an egg into one of it, season with salt and pepper. Put flour into one bowl and breadcrumbs into the other.

6 . Roll chicken log in flour.  Shake off excess flour.

7 . Then dip it in beaten egg.

8  Finally,  roll in breadcrumbs. 

9. Heat olive oil in a pan. Add in a tbsp. of butter. Brown chicken log on all sides.

10. Transfer cordon bleu in a baking dish. Bake in preheated oven ( 200°C) for 20-25 minutes. Let it rest for at 10 minutes before cutting into pinwheels and serving.

 Creamy mustard sauce

1 tbsp. butter
1 tbsp. flour
300 ml warm milk
1 tbsp. chicken bouillon paste
 , dissolve in 1/3 cup  hot water
2-3 tbsp. of your favourite mustard
few drops of Worcestershire sauce
50 g grated Parmesan cheese
salt and pepper to taste

1. Heat butter  in a small skillet. Add in flour. Keep stirring until aromatic. Pour hot milk.

2.Dissolve chicken bouillon paste in hot water then stir into the sauce. 

3. Stir in your favorite mustard. Feel free to add a tablespoon more or two if you like  the mustard note to pop up.

.

4. Stir in grated Parmesan cheese. Season with Worcestershire sauce , a bit of salt and pepper and its done!

Enjoy!