Welsh Slate Cavern Aged Cheddar Chicken Cordon Bleu

Welsh Slate Cavern Aged Cheddar Chicken Cordon Bleu Hr Large

Prep Time: | Cook Time: | Ready: | Servings: 4




Step by Step


Recipe Ingredients
CHICKEN
4 chicken breasts
4 slices Carmarthen / Parma / Serrano ham
100g baby spinach
200g Dragon Handcrafted Welsh Slate Cavern Aged Cheddar
Flour for coating
Panko breadcrumbs for coating
Eggs for coating
LEEK GRATIN
2 medium leeks
Panko breadcrumbs
200ml milk
10g butter
10g flour
50g Dragon Handcrafted Welsh Slate Cavern Aged Cheddar
Recipe Directions
CHICKEN
Pound or butterfly the chicken breasts so they are as large and flat as possible.
Lay a slice of ham, blanched baby spinach leaves, and 50g of the cheese per chicken breast on top
Roll the chicken around the fillings, wrap tightly in cling film and chill in the fridge or freezer to set the shape of the chicken and stop it unrolling
Roll the filled chicken breasts in flour, then coat in egg, then coat in breadcrumbs
Pan fry on all sides until golden, and finish cooking in a 180 degree oven for 20 minutes
Serve with steamed broccoli and new potatoes, alongside leek gratin
LEEK GRATIN
Slice the leeks on the bias into 1 inch slices and blanch for 1 minute to slightly soften
Combine the butter and flour in a small saucepan and gradually add milk to make a white sauce, season and add the cheese
Mix the leeks and the sauce together and top with panko breadcrumbs, bake in a 180 degree oven for 20-25 minutes



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