Breaded Chicken Stuffed with Ham and Cheese — Poulet Cordon Bleu
The bistro bistro classic, chicken breast stuffed with ham and Gruyère, breaded and pan-fried to golden and oozing.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound each chicken breast between parchment to 1cm thickness. Season with 0.75 tsp salt and pepper, spread 0.5 tsp Dijon mustard thinly on one side of each breast. Layer 2 ham slices on each, leaving 1cm border, top with 50g Gruyère in centre of each. Fold long sides in, roll tightly into a log, wrap in cling film, twist ends, chill 10 minutes. Set up three plates: flour, beaten eggs, panko mixed with thyme and 0.5 tsp salt. Toss potatoes with 2 tsp olive oil and pinch of salt.
Roast
Place potatoes in oven at 200°C for 25–28 minutes until tender and golden, shaking halfway. While potatoes roast, unwrap chicken, coat in flour shaking off excess, dip in egg, press firmly into panko on all sides.
Fry
Heat 6 tbsp oil and 40g butter in a large heavy pan over medium heat until foaming. Lay both chicken rolls seam-side down, fry 4 minutes until deep golden. Turn every 2 minutes for 6–7 minutes total until evenly golden and cooked through. Lift onto a rack 2 minutes to settle.
Steam
Blanch 300g tenderstem broccoli in boiling salted water 3–4 minutes until bright and just tender. Drain, toss with 20g butter and pinch of salt.
Slice and plate
Slice each chicken roll diagonally into 3 thick rounds to reveal molten cheese. Scatter parsley over chicken. Divide roasted potatoes and buttered broccoli between two plates, arrange chicken slices alongside, and serve with lemon wedge. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.