Chicken cordon bleu by Joyce Ng
https://www.facebook.com/groups/platepalate/permalink/793176857403283/
https://www.facebook.com/groups/platepalate/permalink/793176857403283/
Chicken cordon bleu
1 chicken breast, "halved" (cut into 2 frm the center), season lightly with salt & pepper
2 pcs of ham
2 pc or 2 small rectangular block( small enough to be wrapped up by the ham) Cheddar cheese or any cheese of your choice
1 cup of panko mix together with some cooking oil
Some flour
1 egg, beaten
Use a knife & cut a pocket in the chicken breast, set aside. Wrap the cheese with the ham & place it into the chicken breast pocket.
Coat the chicken breast with flour, dip into the egg and finally into the panko. Place in baking tray lined wif baking paper. Bake in 180~190 degrees(temp varies frm oven to oven) preheated oven for 45mins. Serve while hot.
* panko + oil, so that panko can be 'fried' in oven
* I did not pound the chicken breast as I find cutting a pocket easier & yet the chicken breast wun tough out.
* here's the link on how to cut the 'pocket'.
http://youtu.be/TF2NKtbpPCc
* addition chicken cordon bleu can be wrapped individually with clingfilm and freeze up to a mth. To bake, remove clingfilm while frozen, place in the baking tray & defrost in the refrigerator compartment overnight.
1 chicken breast, "halved" (cut into 2 frm the center), season lightly with salt & pepper
2 pcs of ham
2 pc or 2 small rectangular block( small enough to be wrapped up by the ham) Cheddar cheese or any cheese of your choice
1 cup of panko mix together with some cooking oil
Some flour
1 egg, beaten
Use a knife & cut a pocket in the chicken breast, set aside. Wrap the cheese with the ham & place it into the chicken breast pocket.
Coat the chicken breast with flour, dip into the egg and finally into the panko. Place in baking tray lined wif baking paper. Bake in 180~190 degrees(temp varies frm oven to oven) preheated oven for 45mins. Serve while hot.
* panko + oil, so that panko can be 'fried' in oven
* I did not pound the chicken breast as I find cutting a pocket easier & yet the chicken breast wun tough out.
* here's the link on how to cut the 'pocket'.
http://youtu.be/TF2NKtbpPCc
* addition chicken cordon bleu can be wrapped individually with clingfilm and freeze up to a mth. To bake, remove clingfilm while frozen, place in the baking tray & defrost in the refrigerator compartment overnight.
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