CHICKEN CORDON BLEU WITH MASHED POTATOES
Looking for an easy meat dish idea? Try this chicken cordon bleu with mashed potatoes recipe, it's simple to prepare but delicious!
- Potato400 g, floury, peeled
- Garlic6 cloves, diced
- Vegetable oil5 tbsp
- Chicken4 breasts, 150 g, each
- Ham4 sliced
- Cheese4 sliced, e. g. Edam, Emmental, Gauda
- Bread crumbs150 g
- Parsley1 tbsp, chopped
- Thyme1 tsp, chopped
- Rosemary1 tsp, chopped
- Flour100 g
- Wine150 ml, white
- Cream150 ml, at least 30% fat
- Milk200 ml, lukewarm
- Butter2 1/2 tbsp, melted
- Preparation time40 m
- Cooking time30 m
- Recipe categoryMain course
- Recipe yield4
HOW TO MAKE CHICKEN CORDON BLEU WITH MASHED POTATOES
Heat the oven to 160°C (140°C in a fan oven), gas 3 and line a baking tray with grease-proof paper.
Cook the potatoes in boiling salt water for 20-25 min.
Fry half the garlic in hot oil for 2-3 min.
Remove from the pan and set aside.
Cut a slit lengthways in each chicken breast. Place a slice of ham and a slice of cheese in each chicken breast and fold closed.
Beat the egg and season with salt and ground black pepper.
Mix the breadcrumbs with the herbs.
Dust the chicken with flour, drag through the egg and then roll in the breadcrumbs.
Heat 3 tbsp oil in a pan and fry the cordon bleu on both sides until golden brown.
Place on the prepared baking tray and bake for 10-15 min.
Heat the remaining oil in a new pan and fry the remaining garlic.
Quench with the wine and the cream, season with salt and ground black pepper and simmer 3-5 min.
Drain the potatoes and mash.
Stir in the milk, butter and the garlic that was set aside.
Season with salt, ground black pepper and nutmeg.
Arrange the cordon bleu and the potatoes on plates and serve with the sauce.