It is from the use of ham and cheese as ingredients in this classic dish that it qualifies to be classified as cordon bleu.

Ingredients

• 8 Potatoes
• 4 Chicken Breast Fillets
• 4 Thin Slices each of Ham and Gruyère which is a hard yellow cheese made from cow’s milk
• 4 Thin Slices Gruyere Cheese
• 2 Lemons
• 2 Large Eggs
• 1½ Cups (105 Grams) of Fresh Breadcrumbs
• 30 Grams (about 1 ounce) of Butter
• ¼ Cup of Olive Oil
• 2 Tablespoons of Plain Flour
• Seasoning
• Sea Salt

Method

The Lemons- Cut lemons into wedges

The Eggs – Lightly beat the eggs

The Potatoes – Wash and lightly scrub potatoes then steam over a saucepan of simmering water until they are cooked (15 to 20 minutes depending upon the size of the potatoes). Once the potatoes are cooked sprinkle them with one tablespoon of olive oil and some sea salt then set them aside. It is important to keep the cooked potatoes warm.

Preparing the Chicken

1. Using a very sharp knife butterfly split each chicken breast in turn. The end result should be chicken breast fillets that lie flat but the two halves remain connected rather than separated.
2. Spread a sheet of plastic wrap onto your work bench then take one of the butterfly cut chicken breast halves and sprinkle it with water on all sides. Lay the butterfly cut chicken breasts onto the plastic wrap. Top with another sheet of plastic wrap and pound flat.
3. Once the chicken has been pounded flat to your satisfaction open the two halves and place one slice of ham and one slice of cheese onto one half of the pounded butterfly chicken breast fillets
4. Fold the non-ingredient half of the butterfly cut chicken over and onto the ingredient laden other half. Press down as you do so. Dust with flour (brush off any excess. Dip in egg and coat thoroughly with breadcrumbs.

Cooking

1. Heat remaining oil and butter in a large frying pan over a medium-high heat setting
2. Cook both sides of the chicken until cooked through and turns a rich golden brown color (around 4 minutes each side)
3. Continually monitor and adjust heat so as that they butter does not burn

Serving

Warm 4 dinning plates

1. Once cooked place one Chicken Cordon Bleu piece onto a pre-warmed dinner plate
2. Then pour the pan juices over each Chicken Cordon Bleu piece
3. Serve with lemon wedges, steamed potatoes and generous portions of mixed vegetables (peas, carrots, corn, broccoli etc)

Steakhouse-style potato chips and mushroom sauce are other accompaniments worthy of consideration when preparing this Chicken Cordon Bleu.

Storage

Once coated with bread crumbs simply put the pieced of chicken cordon bleu into a freezer-safe container or freezer bag and pop into the freezer.