Cordon Bleu with Almond CrumbMake on Drop
Le Cordon Bleu is a world renowned cooking school actually and literally means blue ribbon, denoting excellence. Chicken Cordon Bleu is of Swiss origin & excellent of course, thus the name. I mean what is not excellent about a ham and cheese stuffed and 'fried' (or baked in this case), chicken breast.
We decided to go gluten free thus making this dish also keto or low carb. YOU'RE WELCOME! It was amazing. And served up with a simple salad is extremely hearty especially if you have bigger breasts...who thought that sentence would ever show up on a food blog!
Enjoy...Pretty sure you will then understand why it is named thus!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams Almonds BUY
- 50 Grams Parmesan cubed
- 1 Teaspoon Smoked Paprika
- 2 Garlic Cloves
- 1 Pinch Pink Salt Flakes BUY
- 2 large chicken breast fillets, skin off
- 2 Teaspoons Yellow Mustard Recipe
- 4 slices of ham
- 4 slices of cheddar or gruyere cheese
- 50 Grams Cornflour or Cornstarch
- 1 egg, lightly whisked
Preheat oven to 180°C. Line oven tray with baking paper.
Place all crumb ingredients into the Thermomix bowl and mill 7 sec/speed 7. Scrape down the bowl and chop a few more seconds if needed. Set aside.
Cut a pocket into each chicken breast, making it as large as you can without cutting the edges right through. Smear mustard inside before placing the ham and cheese inside. Use short skewers to close up the opening if desired.
Put flour in one bowl and egg in another. Coat chicken breasts in cornflour, then egg, then generously coat in the crumb. Drizzle generously with EVOO and bake for 30 - 35 minutes.
Remove skewers, if used. Serve in slices.
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