Chicken Cordon Bleu
with tossed salad and rosemary roasted potatoes- Cereals containing gluten
- Wheat
- Milk
- Sulphites
Ingredients
320 grams
Irish Chicken Breast
80 grams
Sliced Irish Ham
(Contains: Cereals containing gluten, Wheat)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
2 unit(s)
Tomato
500 grams
Baby Potatoes
40 grams
Salad Leaves
1 unit(s)
Rosemary
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
1 unit(s)
Egg
2 tbsp
Flour
1 tbsp
Butter
Nutrition Values
Utensils
Cooking steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Pick the rosemary leaves from their stalks and finely chop (discard the stalks).
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil, chopped rosemary and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Lay the chicken breast onto your chopping board, place your hand flat on top and carefully slice it from the side of thicker end to the thin point until there's 2cm left (don't slice all the way through). Open it up like a book. Repeat with the other breast(s). You've butterflied your chicken.
Lay the open chicken breasts on a lined baking tray.
Place a slice of ham on each chicken breast. Add the grated cheese on top and fold the cordon bleu, joining the edges well.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Crack 1 egg (per 2P) into a bowl and whisk.
- Add 2 tbsp flour (per 2P) to a bowl.
- Put the panko breadcrumbs into another bowl, season with salt and pepper.
- Dip the cordon bleu into the flour, then the egg and the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Discard excess egg.
Melt ½ tbsp of butter per person in a pan over medium-high heat and brown the cordon bleus for 2 min on each side. Then place them onto another lined baking tray.
Bake in your oven until golden and cooked through, 18-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Chop the tomato into 2 cm chunks. Just before serving, toss the salad leaves with the tomato, balsamic glaze and a drizzle of oil. Season to taste with salt and pepper.
Divide the roasted potatoes and cordon bleus between plates and serve the tossed salad alongside.
