Fabulous little twist on the classic chicken cordon bleu, over stuffed with a thick block of nutty Gruyere cheese wrapped in Parma ham, pan seared and basted in butter, no egg wash and breadcrumbs which I will admit do add that extra gorgeous nutty butter crispy coating, but by removing this not only is this gluten free but it is also a lot lower in calories and fat and still delivering that oozy gooey gorgeous cheese and ham chicken, I have pepped mine up with fresh hot red chillies, this is totally optional.
Prep Time 10 minutes / Cooking Time 15 minutes
Ingredients
(serves 2)
2 organic chicken breasts
6 slices Parma Ham
200g Gruyere cheese
100g unsalted butter
Mixed salad to serve
Take each chicken breast and butterfly, slide the knife in the long side and slowly cut the chicken breast 3/4 of the way through to the other side so that you have a in effect two breasts joined in the centre, Lay out one sheet of clingfilm, place the chicken breast on top and cover with another sheet of clingfilm, now using a rolling pin gently bash the chicken until at least 50% bigger and the same thinness all over.
Cut the cheese in half long ways so that the block is tall, wrap with 3 slices of the Parma ham and place in the centre of one chicken breast, wrap over the other side of the chicken breast tucking in all edges in effect making a parcel.
To cook, pre heat a non stick pan to medium heat, melt the butter and then add the chicken seam side down first, leave well alone to sear and seal the chicken seam, this will take approx 3 minutes, turn and repeat on each side, using a spoon keep basting the breasts with butter from the pan, when you start to see some of the cheese wanting to ooze out, around 12 minutes, turn the heat down really low, pop a lid or plate on the pan and leave to tick over for another 3 minutes while you plate up your salad, then you are ready to serve.
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