Chicken Cordon Bleu

A staple meat at home is chicken, the breast part in particular since I can cook it in many ways my kids can enjoy as well as a good source of protein for hubby especially as a post-workout food. They are not so much into fried chicken because of the bones thus I thought of making my own version of chicken nuggets which is more like chicken fingers. 

Then I thought of doing it differently this time by making Chicken Cordon Bleu. A cordon bleu is meat wrapped around cheese or with cheese filling, then breaded and fried. The presence of a stuffing in this case the cheese and ham, makes it different from a schnitzel which is piece of boneless meat, pounded, coated with flour, beaten egg and bread crumbs and then deep fried.

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For this recipe I used 6 pcs. chicken breast fillet, slices of cheese and luncheon meat (in place of ham), bread crumbs, 1 beaten egg, 1 tbsp flour, salt and dried basil leaves.

 

Prepare the chicken breast by slicing it across to make a butterfly cut, then spread it out, sprinkle a bit of salt and some of the basil leaves. Place a strip each or two of the cheese and luncheon meat/ ham. Then roll it up, making sure that the cheese and ham are secure within, to make sure, use a clean toothpick to "lock" it up. 

Then to prepare it for frying, first dust the rolled meat in flour, then dip it in the beaten egg, then roll it in bread crumbs making sure that it does not come undone. Pan fry to a golden brown on all sides. Before slicing into serving size be sure to remove the toothpicks. Kids preferred it plain while hubby had it with tomato ketchup, enjoyed over warm rice. What a filling dinner indeed!