CORDON BLEU

Such A Classic

Thick gooey Raclette cheese and fresh ham off the bone generously stuffed in to a chicken breast, tossed in seasoned flour, fried until crispy and golden with a serious cheese pull centre this classic recipe is still going strong.  Originating in the United States in the 1960’s this classic recipe was served in all,the high end restaurants and became a fashionable meal to impress your friends with at dinner parties.

Ahead marinating 6-24hrs / Prep time 10 minutes / Cooking time 10 minutes

Ingredients 

(serves 4)

4 large thick chicken breasts

150ml buttermilk

500g Raclette cheese

2 thick slices fresh ham off the bone
2 beaten eggs

200g flour

Himalayan sea salt 

Fresh ground black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

2 ltr oil for frying

First turn on the heat for your skillet or fryer and slowly leave to come up to 180 C / 355 F.  

Cutting The Pocket

To make a pocket in the center of the breasts for stuffing take a chicken breasts and using a small knife insert from the top of the thick end straight down the center making sure not to pierce the breasts, gently move the knife back and forth cutting the pocket, be as daring as you can be as the bigger the pocket the more gorgeous cheese you can stuff inside.

In a glass bowl add the buttermilk and chicken coating all over, leave to marinated during the day or even better the night before.

Stuffing the Breasts

Take the block of raclette cheese and slice in to a 5 inch long finger about 1 inch thick then tear a piece of the ham slightly smaller than the cheese, place the ham on top of the cheeese and gently stuff in to your pocket, pushing all the way down so that you can push closed the top of the cut hole.

Dredging The Chicken

Take two large bowls, in one place the beaten eggs with a pinch of salt and pepper, in the second mix the flour, salt, pepper, garlic and onion powder, coat the chicken breasts in the flour, dust off, roll in the beaten egg then back in to the flour, dust of any excess.  They are now ready to cook.

Place the breasts in your hot fat and fry for around 7 minutes turning every couple of minutes until golden brown all over, your know your chicken is cooked if the cheese just starts to bubble out, serve with a knife and fork!