Chicken Cordon Bleu

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Chicken Cordon Bleu
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
418
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie418 kcal(20 %)
Protein44.47 g(45 %)
Fat20.04 g(17 %)
Carbohydrates13.61 g(9 %)
Sugar added0 g(0 %)
Roughage1.55 g(5 %)
Vitamin A282.92 mg(35,365 %)
Vitamin D0.81 μg(4 %)
Vitamin E2.56 mg(21 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.39 mg(35 %)
Niacin23.27 mg(194 %)
Vitamin B₆0.76 mg(54 %)
Folate54.42 μg(18 %)
Pantothenic acid1.39 mg(23 %)
Biotin6.13 μg(14 %)
Vitamin B₁₂1.63 μg(54 %)
Vitamin C17.33 mg(18 %)
Potassium647.72 mg(16 %)
Calcium284.12 mg(28 %)
Magnesium57.23 mg(19 %)
Iron2.06 mg(14 %)
Iodine28.61 μg(14 %)
Zinc2.91 mg(36 %)
Saturated fatty acids10.06 g
Cholesterol176.34 mg

Ingredients

for
4
Ingredients
4 skinless, boneless Chicken breasts
4 thin slices cooked ham
4 thin slices Swiss cheese (grated, plus extra for sprinkling)
1 large egg (beaten)
1 teaspoon salt
¼ teaspoon freshly ground Black pepper
2 tablespoons butter
0.333 cup all-purpose flour
4 tomatoes (diced)
½ tablespoon freshly chopped thyme
To garnish
thyme
Lemon wedge
How healthy are the main ingredients?
hamthymeChicken breasteggsalttomato

Preparation steps

1.
Lay each breast on a cutting board. Cut each breast almost in half horizontally (not all the way through) with a sharp knife, then open it like a book.
2.
Cover with cling film and gently pound each to an even 1cm|1/2" thickness with a meat pounder or rolling pin. Remove the cling film.
3.
Cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Sprinkle with diced tomato and chopped thyme.
4.
Brush the edges of the chicken with some egg, then fold each breast in half to enclose the filling. Sprinkle with salt and pepper.
5.
Heat the butter in a frying pan.
6.
Brush more egg onto the seam of each breast, then dredge in flour, shaking off the excess.
7.
Cook the chicken for 4-5 minutes on each side until golden and cooked through.
8.
Serve garnished with thyme and lemon wedges.