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.
- 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.
- 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.