Chicken Cordon Bleu
Ingredients:
1 kg Chicken fillet (breast or thigh)
1 pack pancake mix or flour (for dredging)
2 packs sweet or smoked ham (cold cut)
1 pack cheese (cheddar or quick-melt); cut into 1cm x 1cm x 3inch sticks.
1 tbsp salt
1 tsp ground black pepper
eggs
bread crumbs
1 pack Cream of Mushroom Soup Mix
1 can all-purpose cream
toothpicks
Using a mallet or rolling pin, pound chicken fillet to flatten until it is 0.25cm thin. Season with salt and pepper.
Place flattened chicken onto a plate. Place 1 slice of ham and cheese on top and roll. Use toothpicks to hold the rolls in place.
Dredge rolls on pancake mix, make sure it is evenly coated. Dip rolls onto beaten egg and then dredge again onto bread crumbs.
You can either bake or deep-fry the rolls under low heat. Cook until golden brown.
Prepare the sauce by fixing mushroom soup mix but less 1 cup of water. When mushroom soup starts boiling, remove from fire then add cream, stirring constantly. Then simmer for two minutes until desired thickness is achieved.
1 kg Chicken fillet (breast or thigh)
1 pack pancake mix or flour (for dredging)
2 packs sweet or smoked ham (cold cut)
1 pack cheese (cheddar or quick-melt); cut into 1cm x 1cm x 3inch sticks.
1 tbsp salt
1 tsp ground black pepper
eggs
bread crumbs
1 pack Cream of Mushroom Soup Mix
1 can all-purpose cream
toothpicks
Using a mallet or rolling pin, pound chicken fillet to flatten until it is 0.25cm thin. Season with salt and pepper.
Place flattened chicken onto a plate. Place 1 slice of ham and cheese on top and roll. Use toothpicks to hold the rolls in place.
Dredge rolls on pancake mix, make sure it is evenly coated. Dip rolls onto beaten egg and then dredge again onto bread crumbs.
You can either bake or deep-fry the rolls under low heat. Cook until golden brown.
Prepare the sauce by fixing mushroom soup mix but less 1 cup of water. When mushroom soup starts boiling, remove from fire then add cream, stirring constantly. Then simmer for two minutes until desired thickness is achieved.
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