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Chicken cordon bleu with roasted tomato potatoes
Chicken cordon bleu with roasted tomato potatoes
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Chicken stuffed with gooey melted Swiss cheese.
Ingredients:
  • 4 pieces (about 500g) uncrumbed chicken breast schnitzel
  • 70g smoked ham, thinly sliced
  • 100g Swiss cheese, sliced
  • 40g (1/4 cup) plain flour
  • 115g (1 1/4 cups) dried breadcrumbs
  • 2 eggs, lightly whisked
  • Light olive oil, to shallow fry
  • Fresh continental parsley leaves, to serve
  • 850g new potatoes, halved
  • 3 garlic cloves, chopped
  • 10.00 gm smoked paprika
  • 400g can diced tomatoes
  • 125ml (1/2 cup) chicken stock
Instructions:
  • Take schnitzels and gently pound them with a meat mallet until they are a thin 2mm thickness. Evenly distribute ham and cheese on the chicken pieces and carefully fold them over to enclose the fillings.
  • Prepare a breading station by laying out flour on one plate and breadcrumbs on another, and whisking eggs in a bowl. Coat each schnitzel by lightly dusting it in flour, dipping it in egg, and then coating it with breadcrumbs before placing it on a tray. Repeat the process for all schnitzels, cover them, and let them rest in the fridge for 30 minutes.
  • 1. Preheat your oven to 200C/180C fan forced. 2. Pour oil into a roasting pan and place it in the oven for 5 minutes until hot. 3. Add the potato and toss in the oil for 2 minutes until it starts to brown. 4. Sprinkle over garlic and paprika. 5. Pour the tomato and stock around the potato. 6. Roast for 20 minutes or until the potato is tender. 7. Season to taste.
  • Heat oil in a frying pan to a depth of 1cm over medium-high heat. Cook chicken for 4 minutes on each side or until fully cooked.
  • Garnish the chicken and roasted tomato potatoes with a sprinkle of parsley before serving.

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