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.