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 SLOW COOKER

KEY POINTS

INGREDIENTS

Ingredients	Imperial	Metric
Chicken breasts	4	4
Slices ham	4	4
Slices Gruyere cheese	4	4
Dried breadcrumbs	4oz	100g
Vegetable oil	3 tablespoons	3 tablespoons
Salt and pepper

COOKING EQUIPMENT
Frying pan.

NOTES
Chicken Cordon Bleu is basically a very simple recipe so why has it been rated as difficult? It's because there is a danger that the breadcrumbs may fall off the chicken when cooking. This won't ruin the taste but it will make the dish look unattractive.

To help stop this happening, make sure you firm the breadcrumbs into the chicken as advised below. Make sure you chill the chicken in the fridge for s good 20 minutes. Most important of all, only turn the chicken over after it has cooked for 6 minutes. Constant turning will only make the breadcrumbs fall off.

METHOD FOR CHICKEN CORDON BLEU

Cover the chicken breasts in Clingfilm then bash the chicken breasts with a rolling pin or similar for a couple of minutes to flatten them out. Season the chicken with salt and pepper. Place a slice of cheese then ham on the chicken and cut them to about the same size.

 

Beat the egg then brush it onto both sides of the meat. Make sure it's well covered with the egg. Sprinkle the breadcrumbs over both sides of the meat as shown in the picture. make sure it is well covered. With dry hands firm the breadcrumbs into the meat on both sides. Place the meat in the fridge for 20 minutes.

 

Pour the oil into a frying pan and heat to medium heat. Using a spatula or broad knife, lift the meat off the plate and into the frying pan. Let it cook for 6 minutes then carefully turn it over to cook the other side. Cook for a further 6 minutes until golden brown. Serve your Chicken Cordon Bleu on warm plates.