Chicken Cordon Bleu

Chicken breasts filled with Emmental cheese and ham, breaded in panko, and fried until golden. Served with almond green beans.

Chicken Dinner French Cheesy Panko

Estimated Nutrition

Calories

903.5

kcal / serving

3614 kcal total

Carbs

30.6g

per serving

122.4 g total

Fat

62.1g

per serving

248.5 g total

Protein

55.5g

per serving

222.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

175

Emmental Cheese

Cut into 8 chunks

piece

Egg

Free range and lightly beaten

150

Butter

125g for frying and 25g for beans

GrainsCereals

Plain Flour

150

Panko Breadcrumbs

Japanese style

Meat

piece

Chicken Breast

Boneless and skinless

slice

Ham

Good quality and thick cut

NutsSeeds

to taste

Salt

to taste

Black Pepper

Freshly ground

Almonds

Flaked

Vegetables

300

French Beans

Trimmed

Method

Butterfly the chicken breasts by cutting them horizontally almost all the way through.

Flatten each breast between sheets of cling film to a thickness of 1cm using a mallet.

Place two chunks of cheese and one slice of folded ham onto one side of each chicken breast.

Fold the chicken over the filling and press down lightly to seal.

Dredge the chicken in seasoned flour, then dip in beaten egg, and finally roll in panko breadcrumbs.

Heat 125g of butter in a large pan and fry the chicken for 5 minutes per side until golden.

Boil the French beans in salted water for 4 minutes until tender, then drain.

Sauté flaked almonds in the remaining 25g of butter for a few seconds.

Toss the beans with the almond butter, season, and serve with the chicken.