Chicken “Cordon Bleu” on Valentine’s Day – a detailed recipe cooking. 
The photodishes: Marshall Troy Time: 45 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 boneless skinless chicken breasts
- 4 thin slices of prosciutto
- 250 gr grated Gruyere cheese
- 1/4 Art. flour
- Salt and ground black pepper
- 1 tbsp. panko breadcrumbs
- 4 sprigs of thyme, tear off leaves
- 1 clove of garlic
- 2 tbsp. l melted butter
- 2 eggs
- Olive oil
Recipes with similar ingredients: chicken breast, prosciutto, cheese gruyere, breadcrumbs panko, thyme
Recipe preparation:
- Preheat the oven to 170 ° C.
- Place the chicken breast between two pieces of cling film. Using the flat side of the hammer, gently beat the filet until 0.5 cm thick. Remove the film and cover the chicken with 2 slices prosciutto, sprinkle with cheese, spending it a quarter. Tuck up edges, and tightly roll. Make all the rolls.
- On a dish, sprinkle flour seasoned with salt and pepper. In another in a bowl knead the gruel of butter, bread crumbs and thyme, squeeze the garlic through a crush; salt it. In a separate cup beat the egg and salt.
- Take a pinch of flour and sprinkle the roll, first dip in egg, then roll in breading. Grease the baking sheet olive oil, place chicken rolls on it. Bake in for 20-25 minutes, until tender and toasted crust. Recipe Cordon Bleu from Chef Bobby Fly.
- Before serving, cut the roll into slices. Serve vegetables to the dish side view, such as Brussels sprouts, rustic hash and cranberry sauce.
- Brussels sprouts recipe
- Dish hash recipe with poached eggs
- Hot Cranberry Chutney Recipe
The dish is combined with white wine varieties Sauvignon Blanc.
