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Cordon Bleu Chicken with Cheese and Ham https://www.metro.ca/userfiles/image/recipes/poulet-cordon-bleu-jambon-fromage-4195.jpg PT15M PT20M PT1H35M
Put flour into a bowl. In a second bowl, beat eggs. In a third bowl, mix breadcrumbs with fresh thyme, salt and pepper. Dip each breast first in flour, then in egg, and finally in breadcrumbs. Shake breasts to get rid of any excess breadcrumbs, place them on a plate, cover with plastic wrap and refrigerate at least 1 hour.In a frying pan, heat butter and oil. As soon as butter stops foaming, slip 2 breasts into pan and brown 5 minutes on each side, carefully turning them with a spatula. Drain excess fat on paper towels and keep warm while you cook the other 2 breasts. Serve with a green salad.
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4 chicken breast 1/2 oz (15 g) flour 2 egg 2 1/2 oz (75 g) breadcrumbs 1 Tbsp. (15 mL) fresh thyme 1 oz (30 g) butter 1/4 cup (60 mL) extra virgin olive oil Salt and freshly ground pepper
Cordon Bleu Chicken with Cheese and Ham

Cordon Bleu Chicken with Cheese and Ham

Rate this recipe
3 Votes
4
servings
0:15
Preparation
0:20
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    chicken breast
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    MAPLE LODGE SHAVED TURKEY OR CHICKEN BREAST

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    175 g SELECTED VARIETIES


  • 1/2 oz
    (15 g)
    flour
  • 2
    egg
  • 2 1/2 oz
    (75 g)
    breadcrumbs
  • 1 Tbsp.
    (15 mL)
    fresh thyme
  • 1 oz
    (30 g)
    butter
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    NATREL LACTOSE FREE BUTTER

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    250 g or ORGANIC CREAM 1 L SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    TERRA DELYSSA OLIVE OIL

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    GALLO EXTRA VIRGIN OLIVE OIL

    GALLO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    1 L SELECTED VARIETIES



  • Salt and freshly ground pepper
Imprimer ma sélection

Preparation

Put flour into a bowl. In a second bowl, beat eggs. In a third bowl, mix breadcrumbs with fresh thyme, salt and pepper. Dip each breast first in flour, then in egg, and finally in breadcrumbs. Shake breasts to get rid of any excess breadcrumbs, place them on a plate, cover with plastic wrap and refrigerate at least 1 hour.

In a frying pan, heat butter and oil. As soon as butter stops foaming, slip 2 breasts into pan and brown 5 minutes on each side, carefully turning them with a spatula. Drain excess fat on paper towels and keep warm while you cook the other 2 breasts. Serve with a green salad.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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