Chicken Cordon Bleu with Sage Butter RecipeOrigin: France Period: Traditional |
Ingredients:
4 chicken thighs, boned (each about 170g) 
Chicken Cordon Bleu with Sage Butter Preparation:Method:Remove the skins from the chicken thighs then open out and place between two sheets of clingfilm. Pound with a mallet or a rolling pin until flattened into thin escalopes. Remove the top piece of clingfilm then place a slice of Gruyére cheese on top of one half of the flattened chicken, followed by two sage leaves and a slice of the gently-fried ham. Take the other half of the fillet and fold over the top and wrap until the filling is covered. Trim the ragged ends of chicken to form a neat square parcel. Dip each fillet in seasoned flour then in the breadcrumb mixture (make certain that the entire fillet is completely covered in the crumb mix). Repeat the process with the other fillets until they are all covered. Combine the oil and butter in a frying pan and use to cook the chicken on both sides until crisp and golden (about 6 to 8 minutes per side). Drain on kitchen paper then set in the oven to keep warm. Now add the butter for the sage butter to a small pan. When melted add the shallots and sage leaves and cook over medium heat until the shallot is soft and translucent (about 5 minutes). Halve the chicken fillets, arrange on plates then pour the sage butter over the top and serve with fried potatoes and glazed vegetables. |
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