Chicken Cordon Bleu


1 chicken breast (440g), skinless and boneless

2 slices ham

1 egg, beaten

1/4 cup plain flour

1/4 cup bread crumbs

2 tbsp olive oil

salt and pepper


100g button mushrooms, sliced

2 cloves garlic, crushed

40g butter

1/2 cup cream

1/2 cup milk

1/4 cup mozarella cheese

2 tbsp parmesan cheese

salt and pepper, to taste

1 tbsp mozarella cheese, extra


1.  Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken. Remove the plastic wrap.

2.  Season the flour with salt and pepper.  Lightly dust the chicken with flour, dip in the egg and gently coat in the bread crumbs.  Cook chicken in heated oiled medium frying pan 4 minutes each side or until browned and cooked through. Drain on a paper towel.

3.   Slice the chicken thickly.  Transfer into a plate.  Serve chicken top with ham and sauce.

4.  Garnish with mozarella cheese and parsley.


SAUCE:  Melt butter in a medium saucepan.  Cook mushrooms and garlic.  Add cream and milk, stirring.  Add mozarella and parmesan and bring to a boil.  Season to taste.




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