One of the most traditional recipes of our neighboring country is the cordon bleu. From the same family as the cachopo, the flamenquín or the San Jacobo, among others, it is made up of meat stuffed with ham and cheese, breaded and fried. In its classic version, it is made with beef fillets, but we have encouraged ourselves to prepare it with chicken.
To brighten and enrich the chicken cordon bleu We have spread it with mustard and added a layer of garlic and parsley butter. The result in sight is: the filling is juicy and tasty. It suits chicken breast, a piece of the bird that is usually quite dry.
This is a recipe that is prepared in a jiffy and is liked by both children and adults. Very, very, grateful. We hope you are encouraged to prepare our chicken cordon bleu in your homes and of course, that you enjoy it as much as we do.
We mix the butter, at room temperature, with the grated garlic cloves and chopped fresh parsley. We stir well until homogenized. We booked.
We open the chicken breasts in three sections. We will be very careful not to cut to the end and pierce the meat with the knife, they must be whole. We hit with a mallet so that they are a little thinner and wider. Season to taste.
We cover each breast with a thin layer of mustard and spread, on it, the garlic and parsley butter. We place two slices of ham on top and, in the central area, a good amount of grated mozzarella cheese. We fold the ends of the breast over the cheese, ensuring that the filling is well wrapped.
We pass each stuffed breast through flour, beaten egg, flour, beaten egg and breadcrumbs. Fry in a pan with plenty of hot oil until the chicken cordon bleu are golden brown on all sides. Let it rest for a few minutes on absorbent paper, to drain the excess oil, and ready to serve.
With what to accompany the chicken cordon bleu
These delicious chicken breasts stuffed with ham, butter and cheese are quite filling and filling. It is best to accompany the chicken cordon bleu of a salad of green leaves or some vegetables roasted, grilled or steamed, to balance the caloric intake a little. To taste.
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