Ingredients
4 skinless, boneless chicken breasts
Salt (to taste)
Pepper (to taste)
1tbsp garlic powder
1tbsp onion powder
16 slices cheese Ham
Vegetable oil (for frying)
1 cup all purpose flour (125 grams)
4 eggs, beaten
2 cups bread crumbs (100 grams)
For the Creamy Sauce
3 tbsp butter
2 cloves garlic (minced)
3 tbsp all purpose flour
2 cups milk (480 mL)
1 cup shredded parmesan cheese (100 grams)
Salt (to taste)
Pepper (to taste)
Preparation
1. Put the chicken on the bowl and sprinkle with salt, pepper, garlic powder and onion powder, coat it evenly.
2. Put the coated chicken breast on a plastic wrap (zip lock plastic bag) and pound it about 1/2 inch or 1 cm thick with rolling pin, meat mallet or heavy pan.
3. Remove the chicken breast from the plastic wrap and put it on the cutting board and place 2 slices of cheese then 2 slices of ham and repeat. Evenly roll the chicken and place it in new sheet of plastic wrap (you can also use foil on wrapping)
4. Wrap the chicken breast in the plastic wrap tightly and chill it on the fridge for about 30 minutes.
5. Meanwhile, preheat a pan with 2 inches or 5cm of oil to 325°F (170°C).
6. After the rolls are set prepare 2 separate large wide dishes with the beaten egg, the flour and bread crumbs. Dredge the chicken first in the flour and to the egg, and then the bread crumbs.
7. Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or if it's golden brown. (You can also finish it in the oven.)
Creamy Sauce Preparation
1. In a medium heat saucepan melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute
2. Add the milk and whisk until fully combined and no lumps remain. Continue whisking until the mixture simmers and has thickened
3. Add the grated Parmesan cheese, salt and pepper. Whisk to combine and remove the pan from the heat.
Slice the Chicken Cordon Bleu and serve it with the Creamy Sauce.
Enjoy!
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