Chicken Cordon Bleu
Serving Size : 4
Ingredients for prepare Chicken Cordon Bleu
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | whole | chicken breasts - boned and skinned |
| 1/2 | cup | cooked ham - minced |
| 1/2 | cup | cheddar cheese - grated |
| 1/2 | cup | all-purpose flour |
salt
black pepper
chicken cordon bleu |
| 1 | | egg |
| 1 | cup | bread crumbs |
| 6 | cups | peanut oil |
recipe Chicken Cordon Bleu
Cut each chicken breast in half; remove tendons.
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One at a time, place breast halves between two sheets of waxed paper and pound flat. Combine minced ham
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and grated cheese with hands. Form into four rolls to fit in middle of a
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flattened breast half (about 3 inches long). Place a roll on each breast half and fold breast half around it,
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beginning with one long side, then short sides, finishing with a long side - like an envelope. Press edges together
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and roll each piece as it is finished in a sheet of waxed paper while you finish with
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other preparations. Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up
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a plate with flour, a shallow dish with beaten egg, and a
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plate with bread crumbs. One by one, roll each piece in flour to coat, then
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dip in egg, coating completely, and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces
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on a tray and refrigerate for one hour. Heat peanut oil in a
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fryer or wok to 350 degrees. Fry chicken pieces, two at a time, in hot oil, until browned
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evenly and firm to the touch.
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