Chicken Cordon Bleu


Serves 2

Ready in 30 minutes


Chicken Breast Fillet                 2                                 

Thinly Sliced Ham                     50g

Gruyere or cheddar cheese      50g                             

Cake flour                                 ½ cup

Salt                                           ½ tsp                           

Ground White Pepper              ½ tsp

Egg                                           1                                 

Cold Water                               1 tbsp.

Bread Crumbs                           ½ cup                          

Vegetable Oil                            ½ cup

Salt                                           To taste                      

Freshly ground Black Pepper to taste


Cut a slit into each chicken breast to make a pocket.

Place one or two slices of ham in each breast in such a way that it maintains the pocket. 

Fill the pocket with 25 g (about 1 tbsp.) of the cheese.

Close the cut with a toothpick

Wrap with plastic cling film and keep under refrigeration.

Season the cake flour with ½ tsp salt and ½ tsp ground white pepper and mix well.

Beat the egg with the cold water.

Coat each chicken breast into the seasoned cake flour, then, shake off the excess flour.

Dip each chicken breast into the egg and then straight into the bread crumbs.

Refrigerate for 15 minutes.

Heat the oil in a heavy bases frying pan over medium high heat.

Fry the Chicken for 6 to 8 minutes per side, until golden brown.  Ensure that the chicken is well cooked.

Serve with a sauce of your choice, like mushroom sauce, Pepper sauce, cheese sauce, etc.

Image: Recipe Tin Eats