Originally posted on our Facebook page 11th December 2013.

Chicken Kievs are a big hit in this house and a regular. Tonight I thought I’d try cordon bleu.

Normally when I make things like this I use a whole chicken breast however people mentioned making chicken mince and using that instead so I gave that whirl tonight. I think I’ll stick to chicken breasts though when making this in the future as I prefer them. Mincing is a good option though as you can make more and extend the mixture.

I think the trick to this dish is using flavorsome ham and cheese. We used triple smoked ham and a sharp cheddar and it was delicious.

This made 3 cordon bleus.

 

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Chicken Cordon Bleu


  • Author: The road to loving my Thermo Mixer
  • Total Time: 50

Ingredients

Scale

Breadcrumbs

  • 3 slices day old bread
  • A handful of parsley
  • 20g parmesan cheese, chopped
  • Salt and pepper
  • Place everything into bowl and blitz for 15 secs. Set aside.
  • Any leftover unused breadcrumbs (that haven’t touched chicken) can be frozen.

Cordon Bleus

  • 500g chicken breast, chopped into 4 pieces each (was 2 breasts)
  • 6 springs of parsley
  • 50g shaved ham of choice
  • 3 cubes of cheese, size is your preference or grated cheese
  • 1 batch of the below breadcrumbs
  • 1 egg, beaten lightly
  • Preheat oven to 180 degrees. Line a baking tray with baking paper.
  • Add chicken breast and parsley to bowl.
  • Blitz on speed 6 for 10 secs or until a mince forms.
  • Place 1/6th of the of mix onto the palm of your hand. Top with a cheese cube and some ham. Place another handful of mince on top and shape into a ball.
  • Roll into egg and then into crumbs. Place onto baking tray.
  • Repeat until you have three.
  • Bake at 180 degrees for 35 minutes or until cooked through.
  • You can fry them if you prefer.
  • Alternatively, butterfly two chicken breasts and fill and crumb.

  • Prep Time: 15
  • Cook Time: 35

Nutrition

  • Serving Size: 3

3 Comments

  1. Debi Goodwin March 7, 2015 at 10:37 am - Reply

    All these chicken recipes are great. I love filled chicken but it always falls apart. Mincing teh chicken first is a fab idea! thanx.

  2. Amy Hoffman April 1, 2015 at 1:55 pm - Reply

    I love all of your recipes they are great!
    Is there any way to stop all the middle stuffing oozing out while in the oven? I also have the same problem with the chicken and broccoli recipe too

    • Peta April 13, 2015 at 11:34 pm - Reply

      It just needs sealing really well. Make sure there are no gaps or cracks 🙂

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