Chicken Cordon Bleu is a delightful entrée in which flattened or butterflied chicken breasts are filled with ham and swiss cheese, encrusted in breadcrumbs and shallow fried in butter till the chicken is beautifully golden. The fried bits left in the pan are then used to make a simple flavor packed cream sauce. The crispy exterior keeps the chicken perfectly tender and cheese melted. Served with a spoonful of creamy white sauce this is the ideal comfort food.

To make the recipe Halal I replace Ham slices with Halal Turkey Mortadella. You can use any cold cuts or luncheon meat available to you or simply replace the Ham with spinach.

Chicken Cordon Bleu is one of the most popular dishes on most restaurant menus. As sophisticated as it may look it is an amazingly simple recipe to make at home and requires only a handful of ingredients.

How to Make Chicken Cordon Bleu:

Butterfly Chicken Breast: Using a sharp knife slice Chicken Breast from the centre almost to the edge. Then open the Chicken Breast like a book.

Flatten Chicken Breast: Place the chicken breast between two pieces of butter paper and flatten it using a steak hammer or rolling pin.

Fill Chicken Breast: Roll mortadella and cheese slices together and place at the edge of flattened Chicken breast.

Roll into a Roulade: Roll the Chicken Breast into a tight roll and making sure the filling remains in the centre. Wrap chicken roll tightly with plastic wrap and place in a freezer for 30 minutes.

Coat Chicken Breast: After 30 minutes remove chicken roll from the freezer and coat in flour, egg then finally breadcrumbs.

Fry Chicken Roulade: Fry Chicken in butter until golden on all sides and cooked through.

This is how simple it is making Chicken Cordon Bleu at home.

Ingredients:

• Chicken Breasts 2
• Turkey Mortadella 4 slices
• Swiss Cheese 4 slices
• All Purpose Flour ½ cup
• Salt ¼ tsp.
• White Pepper ¼ tsp.
• Eggs 1, beaten
• Mustard Sauce 1 tsp.
• Breadcrumbs ½ cup
• Mixed Dried Herbs 1 tsp.
• Butter 2 tbsp.
• Chicken Stock ½ cup
• Cream ½ cup
• Nutmeg a pinch

Instructions:

1. Using a sharp knife slice Chicken Breast from the centre almost to the edge. Then open the Chicken Breast like a book.
2. Place the chicken breast between two pieces of butter paper and flatten it using a steak hammer or rolling pin.
3. Roll mortadella and cheese slices together and place at the edge of flattened Chicken breast.
4. Roll the Chicken Breast into a tight roll and making sure the filling remains in the centre. Wrap chicken roll tightly with plastic wrap and place in a freezer for 30 minutes.
5. In 3 separate bowls prepare the ingredients for breading the chicken. In one bowl place flour mixed with salt and white pepper. In the second bowl beaten egg mixed with mustard. And breadcrumbs mixed with dried herbs in the third bowl.
6. After 30 minutes remove chicken roll from the freezer and coat in flour, then egg mixture and finally breadcrumbs.
7. Fry Chicken in butter for 8 minutes on all sides until golden and cooked through. Transfer cooked chicken onto a plate lined with kitchen paper to absorb excess oil.
8. In the same pan add cream and stock and bring to boil. Cook until sauce begins to thicken. Add nutmeg and adjust seasoning.
9. Transfer chicken and sauce onto a serving plate and serve hot.