I actually set out to make Chicken Cordon Bleu but midway, ditched the idea because I wasn’t in the mood to deep fry the chicken. So, I ended up roasting the chicken and topped it with cling peaches and a slice of cheddar cheese. The whole thing turned out very tasty, nevertheless. Minus the oil of deep frying.
I seasoned the two chicken breasts overnight to make sure that the meat has flavour instead of being plain and dry.
To season chicken, I used:
2 teaspoons hot mustard powder
Few dashes of Worchestershire sauce
Salt & pepper to taste
I slice a ‘pocket’ through the chicken breast so that I can stuff the chicken sandwich ham and cheddar cheese slice.
Just before roasting, I stuffed in one slice of chicken sandwich ham and cheddar cheese and secure it with a satay skewer. Then, bake the chicken at 200 deg. celcius for about 20 minutes. Then, I put a few pieces of peaches and a slice of cheese on top so that the top part of the chicken will not be too dry. Roast for another 10 minutes.
The result is tender pieces of chicken with melting cheese enhanced with the sweetness and fragrance of the peaches. My kids like it because it has some cheese sauce and taste better than the deep fried version that they normally get from Western foods stalls.
If you are making chicken cordon bleu, you may want to pound the meat to make it thinner and tender. After stuffing the meat with ham and cheese, roll it firmly, dip into egg and cover with breadcrumbs and pan fry. I suppose it can be a little tricky to fry because the cheese may cause ‘explosion’. 🙂