Chicken cordon bleu

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Ingredients

4 free-range chicken breasts, flattened to 1–1.5 cm thick
4 slices mozzarella
4 slices of your favourite cheese such as Emmenthal or Overberg
4 slices gypsy ham or prosciutto
1–2 cups canola oil, for frying
1 T water
1–2 free-range eggs, beaten
100 g breadcrumbs or panko crumbs
100 g flour
sea salt and freshly ground black pepper, to taste
For serving (optional):
1 x 500 g packet Woolworths ultimate potato mash
150 g broccoli florets, steamed or blanched
baby spinach
spring onions, chopped
basil pesto or chilli oil

Cooking Instructions

1. Start by stuffing the chicken breasts. It's important to make sure the smooth side is on the bottom so when you close them they’re neat and easy to handle. Place a slice of mozzarella on one side of the chicken breast, then top with another slice of cheese. Make sure they’re not too thick as you need to be able to fold them over to make a parcel.

2. Fold the slices of ham in half and place to the top of the cheese. If you need to trim away some stuffing, do so now. Fold over the chicken to cover the filling and push the edges together, securing using 3 or 4 toothpicks (make sure to count how many so you don't lose them later), threading them through the chicken to secure the filling and close the gap.

3. Preheat the oven to 200°C. Heat the oil in a pan over a medium to high heat. Mix the water with the egg, and place the flour and breadcrumbs into separate bowls.

4. Dip the chicken parcels in the flour, dusting off any excess. Dip into the egg to coat, then roll in the breadcrumbs to coat completely.

5. Fry in batches until golden and crunchy, about 2–3 minutes a side, turning with tongs. Place on a cooling rack over a baking tray and bake for 10 minutes. Meanwhile, blend the broccoli for a few seconds, then fold through the warm mashed potato. Serve with baby spinach, spring onions and basil pesto or a drizzle of chilli oil.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Irinja Bekker