Serves: 4 – Preparation: 25 minutes – Cooking: approximately 30 minutes
Ingredients
- 500 ml (2 cups) minced chicken
- 1 egg
- 125 ml (1/2 cup) breadcrumbs
- 60 ml (1/4 cup) finely chopped onion
- 2 cloves of garlic, chopped
- 15 ml (1 tbsp) strong mustard
- 5 ml (1 tsp) blend of herbs of Provence
- 4 slices of ham
- 4 slices of cheese of your choice
- Salt and pepper to taste
For the breading
- 125 ml (1/2 cup) of flour
- 2 beaten eggs
- 125 ml (1/2 cup) breadcrumbs
- 125 ml (1/2 cup) panko breadcrumbs
- Cooking oil
Preparation
- Preheat the oven to 200°C (400°F) with the rack in the center.
- In a bowl, add the minced chicken, egg, breadcrumbs, onion, garlic, strong mustard, herbes de Provence, salt, pepper and mix until you have a homogeneous stuffing.
- Cut out 4 squares of parchment paper and lightly oil them.
- Divide the chicken mixture into 4 equal portions.
- Place a portion of chicken on each square of parchment paper and gently flatten to form a thin patty.
- On top, distribute the ham slices and cheese slices, then fold the meat patty over itself to form a half-moon, pressing the edges firmly to seal the meat.
- Coat each cordon bleu in flour, then in beaten egg and finally in the mixture of breadcrumbs and panko breadcrumbs.
- In a frying pan, heat about 2.5 cm (1 in) of oil and brown the cordon bleus, turning them gently.
- Place the cordon bleus on a baking sheet lined with parchment paper or a silicone mat and bake for 15 to 20 minutes, until the internal temperature reaches 74°C (158°F).
- Remove and place on absorbent paper before serving.
